![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
ABSTRACT
In order to investigate the influence of far-infrared radiation (FIR) assisted heat pump drying (HPD) on moisture distribution and rehydration kinetics of squid fillets during rehydration, squid samples were dried by HPD or combining with FIR at 100, 500, and 800 W. Nuclear magnetic resonance (NMR) images showed that water penetrated from the periphery to the central region during rehydration. After 60 min of rehydration, the HPD samples had high NMR signal intensity, followed by HPD + FIR (100 W), HPD + FIR (500 W), and HPD + FIR (800 W). The Peleg model was the most suitable for describing the rehydration process at all conditions based on the experimental data evaluation. HPD samples presented the highest rehydration ratio and ability, while the lowest rehydration ratio and capacity was found for HPD + FIR (800 W) samples. This result would contribute to optimizing the balance among rehydration ability, final product texture quality, and drying processing control.
Funding
This research was supported by the Shanghai Natural Science Foundation (No. 11ZR1416100), the National Natural Science Foundation of China (No. 31271955), the National Science and Technology Pillar Program during the 12th Five-Year Plan Period (No. 2013BAD18B02), the International Advanced Agricultural Science and Technology Introduction Program (948 Program, No. 2013-S18), and the National High Technology Research and Development Program of China (863 Program, No. 2012AA092303).