Moon, Ji Hoon Chung, Dong Hwa Pan, Cheol-Ho Yoon, Won Byong 2024-01-20T00:03:55Z 2024-01-20T00:03:55Z 2021-09-05 2017-11 1049-8850 https://pubs.kist.re.kr/handle/201004/122095 Principal component analysis (PCA) and multiple linear regression (MLR) were conducted to characterize the drying of sea cucumber (SC). Far infrared radiation drying (FIRD) and hot air drying (AD) were used to dehydrate SC. Thirteen variablesincluding the morphological, color, and textural properties of dried SCwere selected for statistical analysis. The analysis of these 13 variables yielded three principal components showing significant correlations. PCA showed that the first three components represented 86.2% of the total variation. The first principal component was primarily related to the morphological properties of SC. The principal components determined by the PCA were more strongly influenced by the morphological variables than by the drying method. Of the morphological variables, the weight of SC had the strongest influence on the drying time and rehydration ratio of FIRD and AD. English TAYLOR & FRANCIS INC KINETICS Determination of Principal Components for Characterizing the Drying of Sea Cucumbers (Stichopus japonicus Selenka) Using Far Infrared Radiation Drying and Hot Air Drying Article 10.1080/10498850.2015.1113220 1 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, v.26, no.10, pp.1221 - 1232 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 26 10 1221 1232 scie scopus 000419358200012 2-s2.0-85027858143 Food Science & Technology Food Science & Technology Article KINETICS sea cucumber far infrared radiation drying hot air drying principal component analysis multiple linear regression