間欠照射と外気導入によるマイクロ波減圧乾燥の乾燥促進(熱工学,内燃機関,動力など)

概要

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We present a novel microwave drying as an effective drying method for seafood. Microwave is irradiated in pulse or intermittently so as to keep the temperature of material at around room temperature in a reduced pressure system. Energy of microwave is supplied just for the latent heat for evaporation. Also, by introducing a small amount of external air into the system, water vapor can be effectively carried out of the drying system. We made several experiments using the scallop as seafood. The drying time was successfully shortened as compared with the warm-air drying and the drying at room-temperature results in good quality for dried seafood. Microphotographs of scallop indicate us that the morphological change of the muscular fiber-cells has an important role in water transport. The present drying method prevent from the cell shrink at the scallop surface observed in the warm-air drying, but keep the channel for water transportation to the outside. The new method is proved to be an effective and applicable way of seafood drying.
一般社団法人日本機械学会の論文
2006-11-25