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

微波室温干燥导致物料内部含水量低于外表面。利用这一含水率曲线对鱼类进行脱水冷冻，发现微波干燥预脱水是一种很有前途的冷冻保存方法。对冰晶的观察清楚地表明，形成的冰越小，对细胞的机械应力就越小。研究还发现，较慢的解冻会增强细胞对水的再吸收。

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.