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Internal Resistance to Water Mobility in Seafood during Warm Air Drying and Microwave-Vacuum Drying

We present a novel microwave-vacuum drying technique as an effective method for seafood. Microwave is irradiated just for the latent heat supply to keep the material at room temperature. We made several experiments using the scallop and examined the internal resistance for water transport based on the porous media model. The experimental and theoretical study indicates that the microwave-vacuum drying keeps the channel for water transportation and results in the high permeability at the wide range of moisture content. The drying time was significantly shortened as compared with the warm-air drying and the room-temperature drying results in good quality of dried seafood.