Evaluate the effect of different drying methods on the 2 characteristics of aquatic products

學生姓名: 劉漢威
指導教授: 張祐維
學期: 111上
摘  要: Fresh aquatic products are easily spoiled after harvesting, so dehydration is used to extend the shelf life. Therefore, it is very important to find a suitable drying method to dry aquatic products. The results showed that the drying time of shredded squid by MVD technology was significantly shorter, the rehydration rate and water absorption index were higher, and the indicated degree of browning was significantly reduced b* value (14.38), compared to HAD (19.47) and SD (21.94) samples. The results showed that the moisture content of tilapia fillets was rapidly reduced by osmotic pretreatment. Fish fillets were dehydrated by microwave conditions for a short time (O-MD 3 min; O-MVD 11 min). The composite drying method of O-MVD improves the quality of the product and has a good performance in terms of microstructure, unit energy consumption (24.04 kJ/g), and color change. To sum up, microwave vacuum drying can produce high-quality dried aquatic products in a short time.