Development of innovative drying technology for optimized product value of sea cucumber

海参在海底和深海都有发现，几十年来一直被用作食物和药物的来源。在过去的十年中，一些科学研究计划已经探索了 ** 各种海参，然而，对大西洋物种的研究有限。作为加拿大大西洋地区的一种新兴渔业，海参渔业目前正面临着可持续性和生存能力的问题。在大西洋西北部发现的最常见的海参物种是Cucumaria frondosa。纽芬兰和拉布拉多（NL）特别关注对黄瓜的过度开发 **，因此，与加拿大其他省份相比，该省正在执行更严格的政策，** 目前正处于海参渔业的发展阶段。关于收获和潜在利用的信息有限是阻碍这一高度适销的物种的扩展的另一个缺点。因此，这种底栖海洋无脊椎动物的可持续捕捞、加工和利用对于创造与全球最成功的海参渔业相关的增长至关重要。拟议的 ** 研究是基于奎因海洋渔业有限公司。's.目的进一步研究和开发现有的海参加工方法，以最大限度地提高最终市场产品的效率和产量。这项工作包括：（a）调查和选择最有效、经济和环境可接受的 ** 储存和保存方法;（B）海参肌肉壁的特性;（c）调查使用 ** 不同的干燥技术以提高产量和质量;（d）从干燥时间、脱水率、能源消耗、蛋白质值和产品质量等方面评价干燥过程 ** 的有效性。这种创新的方法将使加拿大海产品加工商多样化，开发新产品，更好地定位自己，打入新市场，在国际范围内竞争。

Sea cucumbers are found in both benthic areas and deep seas and have been used as a source of food and**pharmaceuticals for decades. During the past decade, several scientific research initiatives have explored**various species of sea cucumber, however, limited research has been dedicated to the Atlantic species. As an**emerging fishery in Atlantic Canada, the sea cucumber fishery is currently enduring sustainability and viability**issues. The most common sea cucumber species found in the northwest Atlantic is Cucumaria frondosa.**Newfoundland and Labrador (NL) is particularly concerned about the over exploitation of Cucumaria frondosa**and as a result, the province is enforcing more stringent policies compared to other Canadian provinces which**are currently in the developmental stages in Sea cucumber fishery. Limited amount of information available on**the harvesting and potential utilization is another drawback that hinders the expansion of this highly marketable**species. Therefore sustainable harvesting, processing and utilization of this benthic marine invertebrate is**crucial to create growth associated with most successful Sea cucumber fisheries worldwide. The proposed**research is based on Quin Sea Fisheries Ltd.'s. objective to further research and development of current Sea**cucumber processing methods in an effort to maximize efficiencies and yield of final market products. The**work consists of (a) Investigate and select the most efficient, economically and environmentally acceptable**storage and preservation methods; (b) Characterization of sea cucumber muscle wall; (c) Investigation of use of**different drying techniques to achieve higher yield and quality; (d) Evaluate the effectiveness of drying process**in terms of drying time, dehydration ratio, energy consumption, protein values and product quality. This**innovative approach will allow Canadian seafood processors to diversify, develop new products and better**position themselves to break into new markets and compete on an international scale.