Effects of sodium alginate‐based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors

Abstract

Background Drying efficiency and quality maintenance are the major concerns of both manufactures and consumers. Heat pump drying (HPD) is suitable for heat sensitive foodstuffs due to its ability to independently control the drying operation parameters. However, lower drying rate and energy efficiency in the later period of HPD are the bottlenecks that restrain its application. A novel approach using hydrocolloids as pretreatment coatings prior to drying was designed to solve these problems. The effects of sodium alginate (SA) coating, drying temperatures and air velocities on the drying characteristics and quality attributes of scallop adductors were evaluated. Results Drying took place in the falling rate period. Drying time decreased with increasing temperature, air velocity and SA coating. The Two Term model and the Wang and Singh model gained the best fit for thin‐layer drying of scallop adductors and SA film, respectively. Effective moisture diffusivity increased with temperature, velocity and SA coating and were in the range 7.352–14.620 × 10−11, 9.890–17.100 × 10−11 and 2.348–4.604 × 10−10 m2 s−1 for uncoated scallop adductors, SA coated scallop adductors and SA films, respectively. The activation energies for SA films, coated and uncoated scallop adductors were 17.07, 20.78 and 26.17 kJ mol−1, respectively. Dried scallop adductors with SA coating pretreatment exhibited a significant lower value of shrinkage rate and hardness, and higher value of toughness than uncoated ones at 30 °C and 2.0 m s−1 (P < 0.05). Conclusion Hydrocolloid coating is a promising pretreatment in improving HPD efficiency and enhancing quality attributes of dried scallop adductors. © 2019 Society of Chemical Industry

Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying

“…The R R of scallop adductors was determined using weighing method according to Shi et al 2 The R R was calculated using Eqn (7):…”

“…hardness and toughness) of scallop adductors were measured using a texture analyzer (TA.XTplus; Stable Micro Systems Ltd, Godalming, UK). The shear and uniaxial compression test were carried out according to the methods of Shi et al 2 and Cheng et al 34 Hardness and toughness determinations were performed using the in-built expert software.…”

“…1 Scallop adductors are the main edible and processed portion of scallops with high nutritive value and healthcare functions. 2 However, the shelf life of scallop adductors is limited as a result of its high moisture content (MC, usually higher than 800.0 g water kg −1 fresh sample) and water activity (a w ), as well as its suspectability to quality deterioration. 3 Drying is a commonly employed method aimed at removing the MC and lowering the a w of foodstuffs, and is applied predominately for perishable foods such as fruits, vegetables and aquatic products.…”

A systematic review of drying in aquatic products

“…Considering the production cost and product quality, HPD showed the potential for industrial application in aquatic products. In the meanwhile, hydrocolloid coating and ultrasound are promising pretreatments in improving HPD efficiency and enhancing the quality attributes of dried aquatic products 46,47 . In short, HPD is a profitable technology with good prospects in aquatic product drying.…”

“…In the meanwhile, hydrocolloid coating and ultrasound are promising pretreatments in improving HPD efficiency and enhancing the quality attributes of dried aquatic products. 46,47 In short, HPD is a profitable technology with good prospects in aquatic product drying.…”