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

海参在底栖区和深海都有发现，几十年来一直被用作食物和药品的来源。在过去的十年里，几个科学研究项目探索了不同种类的海参，然而，致力于大西洋物种的研究有限。作为大西洋加拿大的新兴渔业，海参渔业目前面临着可持续性和生存能力**问题。在西北大西洋发现的最常见的海参物种是黄瓜。**纽芬兰和拉布拉多(NL)特别关注对黄瓜的过度开发**，因此，与**目前处于海参渔业发展阶段的加拿大其他省份相比，该省执行了更严格的政策。关于**收获和潜在利用的有限信息是阻碍这一高度适销对路的**物种扩大的另一个缺点。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。拟议的研究是基于昆海渔业有限公司的目标，即进一步研究和开发当前的海参加工方法，以努力最大限度地提高最终市场产品的效率和产量。**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)海参肌壁的特性；(C)调查**不同干燥技术的使用，以获得更高的产量和质量；(D)从干燥时间、脱水率、能源消耗、蛋白质价值和产品质量**方面评估干燥过程的有效性。这种**创新的方法将使加拿大海鲜加工商实现多元化，开发新产品，并更好地**定位自己，以打入新市场并在国际范围内竞争。

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.