Freeze drying of shrimp and Shii-ta-ke mushroom
1983
Phannee Likitwannakarn
Freeze drying to preserve of shrimps and shii-ta-ke mushrooms was studied. Water in shrimps and shii-ta-ke mushroom was prefrozen to the solid state (ice), then sublimed to the vapor phase by means of temperature and pressure control around the sample. The effects of temperature and pressure on the sublimation rate were examined and found that the sublimation rate was favored by high temperature and low pressure. The physical properties and chemical components of the freeze-dried samples obtained were studied by comparison with both sun-dried samples and untreated samples. It was found that the quality of the freeze-dried samples and the untreated samples were similar, whereas that of the sun-dried samples was significantly lower
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