scholarly journals Effect of Infrared Radiation (IR) Pre-Treatment on the Freeze-Drying of Sea Cucumber

2019 ◽  
Vol 8 (12) ◽  
pp. 475-478
Keyword(s):  
Infrared Radiation ◽  
Sea Cucumber ◽  
Freeze Drying ◽  
Short Wave ◽  
Drying Rate ◽  
Ir Radiation ◽  
Sea Cucumbers ◽  
Pre Treatment ◽  
Quality Of Products

The effects of infrared radiation (IR) pre-treatment on the freeze-drying (FD) procedure and quality of products were investigated in this study. Fresh sea cucumbers were treated by using IR radiation at 5000 W/m2 or 10 000 W/m2 before FD procedure. And then 10 000W/ m2 was chosen to combine with FD to study drying rate during freeze-drying, and moisture, ash, protein, polysaccharide and saponin of fresh sea cucumber, FD sea cucumber, and FD sea cucumber assisted with IR were determined respectively. Results showed that the use of infrared short-wave rays could reduce the drying period and have no effect on the quality of the sea cucumber sample.

scholarly journals The new drying technology of sea cucumber

2021 ◽  
Vol 2131 (5) ◽  
pp. 052071
Author(s):  
M Zhang ◽  
Sh Mamatov ◽  
Sh Yaping ◽  
A Jia ◽  
Ch Liu
Keyword(s):  
Experimental Data ◽  
Sea Cucumber ◽  
Freeze Drying ◽  
Drying Characteristics ◽  
Sea Cucumbers ◽  
Stichopus Japonicus ◽  
Pre Treatment ◽  
Drying Technology ◽  
Rehydration Process

Abstract In this work, we studied the drying characteristics and the quality of sea cucumbers (Stichopus japonicus) that underwent preliminary processing using microwaves during freeze drying. The qualitative parameters of the samples (FD) are compared. The results of shortening the drying period using microwave pre-treatment during drying are analyzed. Experimental data were also obtained and the rehydration process and the chemical composition (protein, carbohydrates) of the dried sample were compared.

scholarly journals The using Infrared Radiation on the Freeze-Drying of Cherry

2020 ◽  
Vol 9 (2) ◽  
pp. 1628-1630
Keyword(s):  
Energy Consumption ◽  
Infrared Radiation ◽  
Freeze Drying ◽  
Experimental Studies ◽  
Quality Characteristics ◽  
Drying Rate ◽  
Drying Time ◽  
Reduce Energy Consumption ◽  
Pre Treatment ◽  
Freeze Dryer

In this work experimentally investigated the drying rate of Cherry on the freeze-dryer (FD) and FD with infrared pretreatment (IR), and compared the quality characteristics of the cherry after rehydration. Results of experimental studies was determined that, the use of IR pre-treatment on the FD was much more effective. The use of IR waves showed that the drying time of cherries with IR pre-treatment is shorter than without pre-treatment. Especially, the application of IR pretreatment before freeze-drying, allows you to get quality products, and provides to reduce energy consumption by 15-17%.

EFFECT OF OSMOTIC PRE-TREATMENT AND INFRARED RADIATION ON DRYING RATE AND COLOR CHANGES DURING DRYING OF POTATO AND PINEAPPLE

2001 ◽  
Vol 19 (9) ◽  
pp. 2193-2207 ◽  
Author(s):  
M. Tan ◽  
K. J. Chua ◽  
A. S. Mujumdar ◽  
S. K. Chou
Keyword(s):  
Infrared Radiation ◽  
Drying Rate ◽  
Color Changes ◽  
Pre Treatment

scholarly journals Investigation of structural proteins in sea cucumber (Apostichopus japonicus) body wall

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Yanchao Wang ◽  
Mo Tian ◽  
Yaoguang Chang ◽  
Changhu Xue ◽  
Zhaojie Li
Keyword(s):  
Food Quality ◽  
Sea Cucumber ◽  
Body Wall ◽  
Apostichopus Japonicus ◽  
Matrix Proteins ◽  
Structural Proteins ◽  
Sea Cucumbers ◽  
Proteomics Approach ◽  
Component Map

Abstract Structural proteins play critical roles in the food quality, especially texture properties, of sea cucumbers and their products. Most of the previous studies on sea cucumbers focused on few individual proteins, which limited our understanding of how structural proteins influenced the quality of sea cucumbers. Inspired by the clarification of sea cucumber (Apostichopus japonicus) genome, we established an integrated data of structural proteins in the sea cucumber body wall. A portfolio of 2018 structural proteins was screened out from the sea cucumber annotated proteome by bioinformatics analysis. The portfolio was divided into three divisions, including extracellular matrix proteins, muscle proteins, and proteases, and further classified into 18 categories. The presence of 472 proteins in the sea cucumber body wall was confirmed by using a proteomics approach. Moreover, comparative proteomics analysis revealed the spatial distribution heterogeneity of structural proteins in the sea cucumber body wall at a molecular scale. This study suggested that future researches on sea cucumbers could be performed from an integrated perspective, which would reshape the component map of sea cucumber and provide novel insights into the understanding of how the food quality of sea cucumber was determined on a molecular level.

scholarly journals STUDI PEMBUATAN TEPUNG TERIPANG DARI BAHAN BAKU TERIPANG PASIR (HOLOTHURIA SCABRA) DENGAN PERLAKUAN PERBEDAAN KONSENTRASI GARAM DAN PERBEDAAN LAMA PEREBUSAN

2018 ◽  
pp. 1-10
Author(s):  
Rindam Latief ◽  
Amran Laga ◽  
Syamsul Alang
Keyword(s):  
Water Content ◽  
Sea Cucumber ◽  
Nutrient Content ◽  
Food Sources ◽  
Nutritional Content ◽  
Sea Cucumbers ◽  
Average Value ◽  
The People ◽  
Value Of Water

Sea cucumbers have the prospect of being one of the most nutritious food sources because it has a complete nutritional content, including carbohydrates, some types of fatty acids and amino acids, some components of vitamins, sterols and some types of minerals. High nutritional content makes sea cucumber has potential as a food source of high grow factor. In addition, the content owned by sea cucumbers are also believed to function as antioxidants, antibacteria, antifungi, and anticoagulants. In Indonesia, sea cucumbers are still not widely used as food. This research studied how the effect of salt and boiling on the quality of content and physical acceptance of sea cucumber flour by the community. The production of sea cucumber by boiling and salting method is based on the habit of the people who boil or salt the sea cucumber at the time after the sea cucumber is captured. The salt concentration given in this study was 10%, 15% and 20%. While the temperatur treatment done by boiling sea cucumber for 10 minutes, 20 minutes and 30 minutes with a temperature of 70oC. The results obtained from this study showed that the nutrient content of sea cucumbers in boiling group has an average value of water content of 18.20%, ash content 19.61%, protein 51.17%, fat 3.76% and carbohydrates 7.27%. While the nutritional content of sea cucumber in salting group has an average value of water content 14.01%, ash 14.49%, 57.24%, fat 4.09% and carbohydrates 10.17%. The result of variance analysis showed that the sea cucumber produced from the boiling group and salting group did not significantly affect the nutrient content and the organoleptic parameters of sea cucumber. The conclusion obtained that the manufacture of sea cucumber either with the treatment of boiling or salting classified as having a fairly high nutritional content. So it is very potential to be developed more broadly on nutrient-rich food products.

The Sensory Quality and Textural Property of Ready-to-Eat Sea Cucumber in Storage Period

2014 ◽  
Vol 887-888 ◽  
pp. 619-622 ◽  
Author(s):  
Hong Man Hou ◽  
Yu Na Cui ◽  
Liang Tang ◽  
Gong Liang Zhang ◽  
Li Ming Sun
Keyword(s):  
Sea Cucumber ◽  
Sensory Quality ◽  
Storage Period ◽  
Textural Property ◽  
Quality Change ◽  
Surface Viscosity ◽  
Sea Cucumbers ◽  
Acceptable Limit

In order to research the quality-change of Ready-to-eat sea cucumbers in the storage period. The Ready-to-eat sea cucumbers were respectively stored under 5, 10 and 15 °C to determine the sensory quality and textural property. The results showed that: During the storage period, the quality of the Ready-to-eat sea cucumbers decreased gradually. When the sense of the samples declined to the acceptability limit, the smell and the surface viscosity changed significantly. The value of hardness, elasticity, cohesiveness and chewiness were determined the sensory acceptable limit at different stored temperature.

scholarly journals Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

2021 ◽  
Vol 13 (4) ◽  
pp. 2035
Author(s):  
Katarzyna Rybak ◽  
Oleksii Parniakov ◽  
Katarzyna Samborska ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Freeze Drying ◽  
Bell Pepper ◽  
Drying Process ◽  
Drying Time ◽  
Statistical Point ◽  
Quality Aspects ◽  
Bell Peppers ◽  
Pre Treatment

Freeze-drying is one of the most expensive and most energy intensive processes applied in food technology. Therefore, there have been significant efforts to reduce the freeze-drying time and decrease its energy consumption. The aim of this work was to analyze the effect of pulsed electric field (PEF), ultrasound (US), and hybrid treatment (PEF-US) and compare them with the effect of blanching (BL) on the freeze-drying kinetics, energy consumption, greenhouse gasses emission, and physical quality of the product. The freeze-drying process was applied to red bell peppers after pretreatment operations. Results showed that application of BL, PEF, US, or PEF-US reduces freeze-drying time and decreases energy consumption. Among the tested methods, the combination of PEF performed at 1 kJ/kg and US was the most effective in reduction of greenhouse gas emission. BL samples exhibited the highest porosity, but from a statistical point of view, most of the PEF-US treated materials did not differ from it. The smallest color changes were noted for US pre-treated bell peppers (ΔE = 9.4), whereas BL, PEF, and PEF-US material was characterized by ΔE of 15.2–28.5. Performed research indicates the application of pre-treatment may improve the sustainability of freeze-drying process and quality of freeze-dried bell pepper.

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