The new drying technology of sea cucumber
M ZhangBiology Institute, Shandong Academy of Sciences, Jinan, 250103, ChinaSherzod MamatovBiology Institute, Shandong Academy of Sciences, Jinan, 250103, ChinaSh YapingBiology Institute, Shandong Academy of Sciences, Jinan, 250103, ChinaAirong JiaBiology Institute, Shandong Academy of Sciences, Jinan, 250103, ChinaCH LiuBiology Institute, Shandong Academy of Sciences, Jinan, 250103, China
2021en
ABI
Annotatsiya
Abstract In this work, we studied the drying characteristics and the quality of sea cucumbers (Stichopus japonicus) that underwent preliminary processing using microwaves during freeze drying. The qualitative parameters of the samples (FD) are compared. The results of shortening the drying period using microwave pre-treatment during drying are analyzed. Experimental data were also obtained and the rehydration process and the chemical composition (protein, carbohydrates) of the dried sample were compared.
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