期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：11
期号：6
页码：476-485
DOI：10.19026/ajfst.11.2664
出版社：MAXWELL Science Publication
摘要：Tilapia fillets were processed by osmotic dehydration combined with microwave drying. The quality aspects were compared in terms of moisture content, lightness, shrinkage, rehydration and recovery capacity. The results indicated that saline solution had superior dehydration effect and the solid/liquid ratio had no obvious impact. With the increase of osmotic concentration, time and temperature, the moisture content, rehydration ratio and recovery ratio decreased and the shrinkage ratio increased to a certain degree, while the lightness index did not change significantly. The ideal combination was that the samples were permeated in 20% saline solution with solid/liquid ratio 1:20 for 2 h at 30°C.
