fevereiro 2015 vol. 1 num. 2 - XX Congresso Brasileiro de Engenharia Química

Artigo - Open Access.

Idioma principal




The development of new products with high quality and added value is of great importance for the food industry. The aim of this work was to study different drying methods (freeze drying (FD), vacuum drying (VD), and air drying (AD)) and the rehydration capacity (RC) of cooked mussels’ meat. The temperature of the sample holder plate during FD was set at four levels: 15, 30, 40 °C and non heated condition. VD and AD processes were carried out at 40 °C. Dried mussels were rehydrated in distilled water at 20 °C and 80 °C. In the FD process the mild heating of the sample holder plate (15 °C) produced a considerable increase in the drying rate without modifying the aspect of the sample. The RC of AD and VD-mussels was about 30% lower than the FD at 20 °C and of about 10% lower at 80 °C. The maximum RC (≈90% of the initial weigh) was obtained with freeze dried mussel in water at 20 °C.



DOI: 10.5151/chemeng-cobeq2014-0994-21851-146321

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Como citar:

TRIBUZI, G.; LAURINDO, J. B.; "EVALUATION OF DIFFERENT DEHYDRATION METHODS OF COOKED MUSSELS", p. 4169-4176 . In: Anais do XX Congresso Brasileiro de Engenharia Química - COBEQ 2014 [= Blucher Chemical Engineering Proceedings, v.1, n.2]. São Paulo: Blucher, 2015.
ISSN 2359-1757, DOI 10.5151/chemeng-cobeq2014-0994-21851-146321

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