Proes and physico-chemical characteristics of dried tuna produced by different methods of drying

摘要

Information on pore formation and their characteristics in foods during processing is needed for process design, in estimating other properties (i.e. thermal conductivity, moisture diffusivity), and characterizing the quality of a product. In this study the characteristics of pores in dried tuna (Thunnus tongol) processed by air-, vacuum-, and freeze-drying were measured by mercury porosimetry. Apparent, substance and true densities, porosity and pore size distributions of dried samples were measured to study the pores formed during the drying processes.