{"title":"微波降压法烘干凤尾鱼","authors":"Suwit Paengkanya, Adisak Nathakaranakule","doi":"10.1007/s10068-025-01939-3","DOIUrl":null,"url":null,"abstract":"<div><p>Conventional drying methods, such as hot air-reciprocal tray (HART) and microwave-hot air with a reciprocal tray (MHART), often suffer from low energy efficiency and product degradation at high temperatures or microwave power. This study introduced a step-down microwave-hot air with a reciprocal tray system (SMHART) to enhance drying performance using a programmable MHART setup. SMHART significantly reduced drying time and energy consumption (as low as 332.8 MJ/kg of water evaporated) while improving product quality. The dried seasoned anchovies exhibited increased crispness, an acceptable colour change (∆<i>E</i> = 5.51), low water activity (< 0.6), and higher protein content compared to commercial samples. Microbial safety was ensured, and rancidity remained within acceptable limits after four months of refrigerated storage. SMHART at 80 °C proved to be an effective method for drying seasoned anchovies.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3271 - 3281"},"PeriodicalIF":3.1000,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Anchovy drying using step-down microwave technique\",\"authors\":\"Suwit Paengkanya, Adisak Nathakaranakule\",\"doi\":\"10.1007/s10068-025-01939-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Conventional drying methods, such as hot air-reciprocal tray (HART) and microwave-hot air with a reciprocal tray (MHART), often suffer from low energy efficiency and product degradation at high temperatures or microwave power. This study introduced a step-down microwave-hot air with a reciprocal tray system (SMHART) to enhance drying performance using a programmable MHART setup. SMHART significantly reduced drying time and energy consumption (as low as 332.8 MJ/kg of water evaporated) while improving product quality. The dried seasoned anchovies exhibited increased crispness, an acceptable colour change (∆<i>E</i> = 5.51), low water activity (< 0.6), and higher protein content compared to commercial samples. Microbial safety was ensured, and rancidity remained within acceptable limits after four months of refrigerated storage. SMHART at 80 °C proved to be an effective method for drying seasoned anchovies.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 14\",\"pages\":\"3271 - 3281\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2025-07-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-025-01939-3\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01939-3","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Anchovy drying using step-down microwave technique
Conventional drying methods, such as hot air-reciprocal tray (HART) and microwave-hot air with a reciprocal tray (MHART), often suffer from low energy efficiency and product degradation at high temperatures or microwave power. This study introduced a step-down microwave-hot air with a reciprocal tray system (SMHART) to enhance drying performance using a programmable MHART setup. SMHART significantly reduced drying time and energy consumption (as low as 332.8 MJ/kg of water evaporated) while improving product quality. The dried seasoned anchovies exhibited increased crispness, an acceptable colour change (∆E = 5.51), low water activity (< 0.6), and higher protein content compared to commercial samples. Microbial safety was ensured, and rancidity remained within acceptable limits after four months of refrigerated storage. SMHART at 80 °C proved to be an effective method for drying seasoned anchovies.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
