Hot-air and Heat Pump Drying of Lactobacillus Fermented Half-dry Tilapia Fillets
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Abstract:
The fermented half-dry tilapia fillets were dried by hot-air and heat pump in order to find an optimum drying method. The effects of the two drying methods on drying rate, sensory properties, color, microstructure and microbial contents of products were investigated. The results showed that the hot-air drying had a higher efficiency which required just half time of drying by heat pump. But the tilapia fillets dried by heat pump advanced sensory score, color index and uniform texture. The total bacteria count and lactobacillus count of the tilapia fillets dried by heat pump were 1.46×108 cfu/g and 1.38×108cfu/g, respectively, while 2.44×108 cfu/g and 2.9×107 cfu/g when the tilapia fillets were dried by hot-air. The heat pump drying was preferable to preserve lactobacillus, reduce bacterial pollution, which was more suitable for drying lactobacillus fermented half-dry tilapia fillets. The results can provide references for drying process of lactobacillus fermented foods.
