Evaluation of Internal Resistance of Sea Food in Drying Process : Comparison between Microwave-vacuum Drying and Warm-air Drying

摘要

We present a novel microwave drying as an effective drying method for seafood. The drying time was successfully shortened an compared with the warm-air drying and the drying at room-temperature results in good quality for dried seafood. In this study, we examined the internal resistance for water transport based on the porous media model. The permeability of scallop was estimated experimentally by measuring the per fusion rate of water injected from a syring into the scallop. And we examined the morphological change of the muscular fiver-cell. It is found that the microwave-vacuum drying can prevent the surface shrinkage and the expansion of inner-cell due to the increase of osmotic pressure observed in the warm-air drying. The internal channel for the water transportation can be kept during the microwave-vacuum drying and this results in the high permeability at the wide range of moisture content. The porous media model agrees very well with both experiments of the microwave-vacuum drying and warm-air drying.