Optimization of microwave and hot-air drying for non-fried instant oyster by response surface methodology
QIU Hua
LI Hao
CUI Yan-yan
LIANG Min
Abstract：With Crassostrea rivulari as materal,response surface methodology based on Box-Behnken design of experiments was used to analyze the effect of the microwave and hot-air drying on the sensory evaluation of non-fried instant oyster.The results showed that wht optimal process para meters of microwave and hot-air drying were obtained under conditiion of microwave drying power 300 W,microwave drying time 60 s,hot-air drying tempeature 60 ℃ and hot-air drying time 60 min.The color,texture and shape of non-fried instant oyster were significantly improved under the optimal process conditions.
Keywords：instant oystermicro-wave and hot-air dryingresponse surface methodolgy
Publication Date：2017-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 21-27 )