Nghiên cứu ảnh hưởng của quá trình sấy bơm nhiệt đến chất lượng cảm quan sản phẩm cá bè vẫu cắt lát (<i>Caranx ignobilis</i>) một nắng

Abstract

Semi-dried sliced giant kingfish product is a novel product derived from giant kingfish, characterized by high sensory and nutritional value and strong market acceptance. This study aimed to evaluate the effects of drying conditions on the sensory quality of Semi-dried sliced giant kingfish. The results indicated that optimal drying conditions namely a drying temperature of 45 ℃, a drying duration of 100 minutes, and an air velocity of 2.5 m/s produced the highest sensory quality.

Keywords: sliced giant kingfish, semi-dried, heat pump drying