Improvement of Frozen Quality by Microwave Pre-Dehydration and Clarification of Cell Damage Mechanism

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The microwave room-temperature drying induces lower water content inside the material than the outer surface region. This profile of the water content is used for the dehydro-freezing of fish and it is found that the pre-dehydration by microwave drying is one of the promising methods in the cryopreservation. The observations of ice crystal clearly indicate that the smaller ice is formed resulting the smaller mechanical stress to the cell. It is also found that the slower thawing enhances the re-absorption of water into the cell.