Abstract
Warm air drying is a popular method in the drying of marine products. However, the warm air drying method need a long drying time, and the quality of a drying product is poor. This has been a technical subject. Then, the purpose of this study is exploring the effective drying method for seafood. We conducted the warm air drying experiment using the scallop and investigated the heat and mass transfer mechanism. It is found that the morphological change of the muscular fiber has an important role in the drying process.
