Abstract: Effects of main process parameters including pre- freezing temperature, tilapia fillet （materials） thickness, drying chamber pressure and temperature on heating plates on dry period and dehydration during vacuum freeze - drying of tilapia fillets were studied by four factor and three level orthogonal design. The results showed that in a single parameter process procedure, the more thickness of the fillets was, the higher pre - freeze temperature was required and the lower heating temperature was, the longer drying period was needed. The rank of the factors affected the dry period and dehydration during the vacuum freeze - drying of tilapia fillets was arranged in a descent order as the following： fish thickness 〉 vacuum pressure chamber 〉 heating plate temperature 〉 pre - freeze temper-ature.
叶彪, 蒋小强, 李敏, 邓锴. 真空冷冻干燥过程参数对罗非鱼片冻干时间及其除水率的影响[J]. 大连海洋大学学报, 2008, 23(1): 47-51.
YE Biao, JIANG Xiao-qiang, LI Min, DENG Kai. Drying period and dehydration during vacuum freeze drying of tilapia fillets. Journal of Dalian Ocean University, 2008, 23(1): 47-51.
2008, Vol. 23 
