Internal resistance to water mobility in seafood during warm air drying and microwave-vacuum drying
Internal resistance to water mobility in seafood during warm air drying and microwave-vacuum drying
复制标题
DOI：
10.1080/07373930701439152
复制
发表时间：
2007-01-01
影响因子：
3.3
通讯作者：
Hayashi, Tadahisa
中科院分区：
文献类型：
--
作者：
Tsuruta, Takaharu;Hayashi, Tadahisa
我们提出一种新颖的微波真空干燥技术，作为一种用于海产品的有效方法。仅利用微波辐射来提供潜热，以使物料保持在室温。我们用扇贝做了几次实验，并基于多孔介质模型检测了水传输的内部阻力。实验和理论研究表明，微波真空干燥保持了水传输的通道，并在较宽的含水量范围内导致了高渗透性。与热风干燥相比，干燥时间显著缩短，并且室温干燥能使干制海产品具有良好的品质。
We present a novel microwave-vacuum drying technique as an effective method for seafood. Microwave is irradiated just for the latent heat supply to keep the material at room temperature. We made several experiments using the scallop and examined the internal resistance for water transport based on the porous media model. The experimental and theoretical study indicates that the microwave-vacuum drying keeps the channel for water transportation and results in the high permeability at the wide range of moisture content. The drying time was significantly shortened as compared with the warm-air drying and the room-temperature drying results in good quality of dried seafood.