Study on Characteristic of Osmotic Dehydration and Mass Transfer of Tilapia Fillet in Sucrose Solution

Abstract:

To investigate behavior of osmotic dehydration and mass transfer of tilapia fillet in sucrose solution, the changes of moisture content (MC), solid gain (SG) were quantitatively determined during osmotic treatments of fresh tilapia fillets with the sucrose solution concentration (20-40%), temperature (20-30°C), fillet thickness (1-5mm) and osmotic time (1-8h) as the independent treatment factors. Results were as follows: First, MC of fish fillet decreased, and SG of fish fillet increased with increasing of the concentration of sucrose solution. Second, the osmotic dehydration of fish fillet was fast during the first hour and slowed during the 2nd or 4th hour. Third, the dehydration and SG of fish fillet increased with increasing of treatment temperature, but influence of temperature on osmotic dehydration and SG was decreasing with increasing of the concentration of sucrose solution. Finally, a thinner fillet was found to own higher of dehydration and SG than a thicker one.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1332-1336
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1332
• Online since: July 2012
• Authors: Zhen Hua Duan, Ju Lan Wang, Yan Yan Wu, Jian Peng, Yi Yang, Yong Gui Pan
• Keywords: Fish Fillet, Osmotic Dehydration, Solid Gain, Sucrose Solution, Tilapia

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