title: Effect of decompression drying treatment on physical properties of solid foods.
abstract: This study used a decompression drying instrument to investigate the effects of a drying treatment on the physical properties of solid foods. Commercial tofu was used as a model food and was treated at different temperature and pressure conditions in a drying chamber. Overall, high temperatures resulted in better drying. Additionally, pressure in the chamber influenced the drying conditions of samples. Differences in physical properties, such as food texture, shrinkage, and color were observed among some samples, even with similar moisture content. This was caused by differences in moisture distribution in the food, which seems to have manifested as a thin, dried film on the surfaces of samples. It caused inefficient drying and changes in physical properties. Control of the drying conditions (i.e. pressure and heat supply) has relations with not only physical properties, but also the drying efficiency of solid foods.
authors.affiliation: a Sanriku Fisheries Research Center, United Graduate School, Iwate University , Kamaishi , Japan.
authors.forename: Takuya
authors.initials: T
authors.lastname: Morikawa
authors.affiliation: b Yukiguni Aguri Co., Ltd. , Numata , Japan.|c Faculty of Agriculture , Iwate University , Morioka , Japan.
authors.forename: Norihisa
authors.initials: N
authors.lastname: Takada
authors.affiliation: c Faculty of Agriculture , Iwate University , Morioka , Japan.
authors.forename: Makoto
authors.initials: M
authors.lastname: Miura
mesh_terms: D003890:Desiccation; D005504:Food Analysis; D018857:Food Packaging; D011312:Pressure; D045730:Soy Foods; D013696:Temperature; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water
keywords: decompression drying; superheated steam; tofu