Abstract
To improve the drying rate and to reduce the energy consumption of aquatic product, scallop muscles were treated by ultrasonic with different frequency, time and different temperature. The hot air drying rate of treated scallop muscles was determined, and, meanwhile, several quality parameters such as the shrinkage and rehydration rate of samples with pretreatment were determined to compare with those of untreated samples. The results indicated that the drying rate of scallop muscles can be improved by the ultrasonic pretreatment without affecting the quality. Under a 70 kHz for 30min at 25°C, the drying rate of pretreatments is 1.29 times higher compared with that of the control group.
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