Effect of Pretreatment and Drying Conditions on Quality of Dried Green Caviar Product
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Abstract
The process of quick-rehydrated dried green caviar seaweeds was examined. Green caviar was pretreatment by blanching in water and 0.09% magnesium carbonate solution (80°C) and soaking in 0.09% magnesium carbonate solution (room temperature) for 1 minute. The results showed that dried green caviar blanched in water had a high rehydration ratio and yielded a similar color to the fresh one. Then, blanched green caviar undertook osmosis treatment in a mixture of 40% sugar solution and a 10% NaCl solution. As results, the dried green caviar took less time to rehydrate and had a higher firmness, relatively similar to that of fresh green caviar. Finally, the effect of drying methods, tray drier (60°C, 10 minutes) and vacuum drier (50°C, 46 cm.Hg., 40 minutes), was investigated. The results demonstrated that the firmness of rehydrated product undertaking the tray drying process was comparatively similar to that of the fresh green caviar.
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