Drying is a basic link in seafood processing, and the effects of forced air drying and vacuum drying on the effective components of Stichopus japonicus viscera were compared with the moisture, total saponin and polysa...Drying is a basic link in seafood processing, and the effects of forced air drying and vacuum drying on the effective components of Stichopus japonicus viscera were compared with the moisture, total saponin and polysaccharide contents as the detection indexes. The contents of effective components obtained using forced air drying were slightly lower than those obtained using vacuum drying, but the forced air drying method used short drying time and low economic energy consumption. Excellent drying effects and low cost of forced air drying made it can be adapted to the requirements of large-scale production applications.展开更多
文摘Drying is a basic link in seafood processing, and the effects of forced air drying and vacuum drying on the effective components of Stichopus japonicus viscera were compared with the moisture, total saponin and polysaccharide contents as the detection indexes. The contents of effective components obtained using forced air drying were slightly lower than those obtained using vacuum drying, but the forced air drying method used short drying time and low economic energy consumption. Excellent drying effects and low cost of forced air drying made it can be adapted to the requirements of large-scale production applications.
