Effects of Different Hot-air Drying Parameters on Drying Characteristics and Quality of Scallops
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Abstract:
In order to observe the thin layer hot-air drying character of scallops, the influences of the different air flow velocities and different relative humidities on the drying process of thin layer hot-air drying of the scallops under constant temperature condition were studied. The results showed that the whole drying procedure of scallops was slowly. Increasing the air flow velocity or decreasing the relative humidity resulted in a significant decrease of drying time and water activity (Aw). Different air flow velocities and different relative humidities had obvious influence on the textural properties, shrinkage ratio and rehydration rate, but had no significant effect on the scallops color. The optimal parameters were air flow velocity 0.8~1.2 m/s and relative humidity 8%.
