ACTIVITY WATER AND SORPTION BEHAVIOR AFTER CITRIC ACID PRETREATMENT IN DRIED SCALLOP MEAT (Nodipecten subnodosus) EFECTO DEL ÁCIDO CÍTRICO COMO PRETRATAMIENTO SOBRE LA ACTIVIDAD DE AGUA Y COMPORTA- MIENTO DE SORCIÓN EN CALLO DE ALMEJA SECO (Nodipecten subnodosus)

In this study was applied an acid pre-treatment to scallop with the aim of reducing drying times of Pacific Lion’s Paw Scallop meats. The samples were immersed in 0.1M citric acid for zero (control), one, and three hours. Pretreatment in acid solution and drying temperature (50, 60 and 70 oC) were evaluated on the a w and the sorption phenomenon in dried scallop. Both, acid pre-treatment and drying temperature, showed a significant effect (P<0.05) on the a w . The sorption phenomenon was similar for every drying temperature as well as for the pre-treatment. Sorption behaviour was well explained by means of the BET equation, founding values for monolayer from 0.04 to 0.05g of moisture (water/g of dry matter).