Food and Fermentation Industries >

2010 , Vol. 36 >Issue 06: 76 - 79

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.06.020

Food and Fermentation Industries

Optimiz the Processing of Reducing Water Activity in Medium-dried Shrimp Products

  • Hao Shu-xian ,
  • Huang Hui ,
  • Diao Shi-qiang Li Lai-hao ,
  • Yang Xian-qing ,
  • Shi Hong ,
  • Cen Jian-wei ,
  • Ma Hai-xia
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Online published: 2010-06-25

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Abstract

The method to reduce water activity of medium-dried shrimp products was optimized with Box-Benhnken design and response surface methodology.The effects of glycerol,fucose and citric acid on water activity of dried shrimps were discussed by analyzing water activity.The results showed that water activity o was 0.885 after treated with 1.8 % glycerol,5.2 %fucose and 0.2 % citric acid.

Key words： prawn flesh; medium-dried; response surface method; activity water

Cite this article

Hao Shu-xian , Huang Hui , Diao Shi-qiang Li Lai-hao , Yang Xian-qing , Shi Hong , Cen Jian-wei , Ma Hai-xia . Optimiz the Processing of Reducing Water Activity in Medium-dried Shrimp Products[J]. Food and Fermentation Industries, 2010 , 36(06) : 76 -79 . DOI: 10.13995/j.cnki.11-1802/ts.2010.06.020

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