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Effect of Drying on Freezing Quality of Foods

机译：干燥对食品冷冻质量的影响

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Partial dehydration through microwave vacuum drying has been applied to tuna, mackerel, and boiled egg before freezing in order to understand the effect of drying on food upon freezing and thawing. The samples were subjected to microwave vacuum drying at pressure of 4 kPa and temperature less than 25°C to remove some amount of the water prior to freezing. In this experiment the freezing chamber was operated at temperature -20°C. The experimental results showed that decreasing the water content in tuna could lower the freezing point temperature and made the freezing time become shorter. It was also found that removing some water in mackerel and boiled egg was effective to minimize the drip loss. After thawing, the pre-dehydrated mackerel and boiled egg showed better structure than samples frozen without pre-treatment.
机译：通过微波真空干燥的部分脱水已应用于金枪鱼，鲭鱼和煮沸的鸡蛋，以便了解在冷冻和解冻时干燥对食物的影响。将样品在4kPa的压力下进行微波真空干燥，并在冻结之前少于25℃的温度去除一定量的水。在该实验中，冷冻室在温度-20℃下操作。实验结果表明，减少金枪鱼中的水含量可降低冰点温度，使冷冻时间变短。还发现在鲭鱼和煮蛋中除去一些水，可有效地减少滴落损失。解冻后，预脱水的鲭鱼和煮沸的鸡蛋显示出比在没有预处理的情况下冷冻的样品的更好的结构。

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