Effect of Infrared Radiation (IR) Pre-Treatment on the Freeze-Drying of Sea Cucumber
Sherzod Mamatov1, Miansong Zhang2, Airong Jia3, Xin Liu4, Changheng Liu5
1Mamatov Sherzod, Biology Institute, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China. Tashkent Chemical-Technological Institute, Navai Street, Tashkent, Uzbekistan
2Zhang Miansong, Biology Institute, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
3Jia Airong, Biology Institute, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
4Liu Xin, Biology Institute, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
5Liu Changheng*, Biology Institute, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
Manuscript received on September 18, 2019. | Revised Manuscript received on 23 September, 2019. | Manuscript published on October 10, 2019. | PP: 375-378 | Volume-8 Issue-12, October 2019. | Retrieval Number: L33481081219/2019©BEIESP | DOI: 10.35940/ijitee.L3348.1081219
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: 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.
Keywords: Sea Cucumber, Drying, Infrared, freeze-Drying.
Scope of the Article: Bio-Science and Bio-Technology