乾燥板温度による真空凍結乾燥ところてんの特性の違いについて

概要

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In the previous paper1) it was shown that the lyophilized “tokoroten”, gelidium jelly, obtained by vacuum freezing prior to freeze-drying was the most preferable in uniformity of its tissue and simplicity in processing. In this study effect of platen temperature on the characteristics of freeze-dried product was examined. “Tokoroten” cut into 1.4cm cubes was frozen by vacuum freezing and subsequently freeze-dried at various platen temperatures of 60°, 40°and 20°C. The tissue of lyophilized “tokoroten” was not influenced by platen temperature. In addition, no considerable difference in quality was observed between the jellies made from the dried products and the original one. It may be concluded from these results that the vacuum freezing and subsequent freeze-drying at a high platen temperature of 60°C is the most preferable method for obtaining a favourable product in a short time.
社団法人日本水産学会の論文