2005 Volume 6 Issue 3 Pages 209-212
This research is the subsequent report of the new drying method by effectively using Far-Infrared Radiation, which maintains the original quality in a short dehydration time. Vacuum freeze drying has the advantages of a minimal level of quality deterioration and good rehydration. However, it takes a long time to dehydrate thick and bulky shapes, and the energy required for freezing increases production costs more than other methods. It was examined by the former report for the scallop which was large seafood. In this research, the result of the scallop was compared for the shrimp and the squid which generally is the popular seafood. As for the quality after drying, the shrimp had a few changes in the color, hardness, form and good rehydration that it found that it was the most suitable for Far-Infrared Radiation vacuum drying method. A squid found whether quality deterioration was remarkable.