The Effect of Ultrasound on the Rehydration Characteristics of Semi-Dried Salted Apostichopus japonicus

• Published in: Foods Vol. 12; no. 24; p. 4382
• Main Authors: Wang, Xiaoyan, Su, Yongchang, Wang, Yangduo, Chen, Xiaoting, Chen, Xiaoe, Liu, Zhiyu
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 05.12.2023
• Subjects: Apostichopus japonicus; Beans; Cavitation; low-field nuclear magnetic resonance; Methods; NMR; Nuclear magnetic resonance; Nutrient loss; Polyethylene; Raw materials; regression analysis; Regression models; Rehydration; response surface method; Response surface methodology; scanning electron microscope; semi-dry salted Apostichopus japonicus; Sensory properties; Surface analysis (chemical); Temperature; Ultrasonic imaging; Ultrasonic testing; ultrasonic treatment; ultrasonics; Ultrasound; Water absorption; water binding capacity; China; Japan; response surface method; low-field nuclear magnetic resonance; rehydration; scanning electron microscope; semi-dry salted Apostichopus japonicus; ultrasound

To effectively shorten the rehydration time of Apostichopus japonicus and reduce the nutrient loss during the rehydration process, an ultrasound-assisted rehydration method was adopted to rehydrate semi-dry salted A. japonicus in this study. The effects of different ultrasonic powers, temperatures,...