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  1. National Taiwan Ocean University Research Hub
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  3. 食品科學系
請用此 Handle URI 來引用此文件: http://scholars.ntou.edu.tw/handle/123456789/24618
DC 欄位值語言
dc.contributor.authorSung, Wen-Chiehen_US
dc.contributor.authorLin, Hong-Ting (Victor)en_US
dc.contributor.authorLiao, Wei-Chihen_US
dc.contributor.authorFang, Mingchihen_US
dc.date.accessioned2024-03-05T07:47:50Z-
dc.date.available2024-03-05T07:47:50Z-
dc.date.issued2023/12/1-
dc.identifier.urihttp://scholars.ntou.edu.tw/handle/123456789/24618-
dc.description.abstractTraditionally, the processing of Gelidium seaweed into Gelidium jelly was very complicated, and involved repeated washing with water and sun drying for seven rounds. The seaweed, which is originally reddish-purple in color, turns yellow in color after the repeated washing and sun drying cycles. However, the sun drying process can only be used on sunny days. Therefore, this study evaluated an alternative method, halogen lamp drying, and compared the qualities of the product, Gelidium jelly, made using the halogen lamp drying and traditional sun drying methods. The properties investigated included the agar yield, gelling temperature, hardness, springiness, rheological parameters, sensory attributes, color, and volatile compounds. The results demonstrated that the halogen lamp drying method required 12 washing and drying cycles to achieve similar jelly properties to seven rounds of sun drying in the experimental conditions. Volatiles including heptanal, beta-ionone, and (E)-2-decenal could be used as indicators to monitor the washing and drying processes. Halogen lamp drying could be an alternative processing method for seaweed drying, especially on rainy days.en_US
dc.language.isoEnglishen_US
dc.publisherMDPIen_US
dc.relation.ispartofFOODSen_US
dc.subjectsun dryingen_US
dc.subjecthalogen lamp dryingen_US
dc.subjectGelidium seaweeden_US
dc.subjectjellyen_US
dc.subjectvolatile compoundsen_US
dc.subjectdried seaweeden_US
dc.titleEffects of Halogen Lamp and Traditional Sun Drying on the Volatile Compounds, Color Parameters, and Gel Texture of Gongliao <i>Gelidium</i> Seaweeden_US
dc.typejournal articleen_US
dc.identifier.doi10.3390/foods12244508-
dc.identifier.isiWOS:001132718800001-
dc.relation.journalvolume12en_US
dc.relation.journalissue24en_US
dc.identifier.eissn2304-8158-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.languageiso639-1English-
item.fulltextno fulltext-
item.grantfulltextnone-
item.openairetypejournal article-
crisitem.author.deptCollege of Life Sciences-
crisitem.author.deptDepartment of Food Science-
crisitem.author.deptNational Taiwan Ocean University,NTOU-
crisitem.author.deptCollege of Life Sciences-
crisitem.author.deptDepartment of Food Science-
crisitem.author.deptNational Taiwan Ocean University,NTOU-
crisitem.author.orcid0000-0001-8318-8114-
crisitem.author.parentorgNational Taiwan Ocean University,NTOU-
crisitem.author.parentorgCollege of Life Sciences-
crisitem.author.parentorgNational Taiwan Ocean University,NTOU-
crisitem.author.parentorgCollege of Life Sciences-
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