Low temperature vacuum drying heat transfer characteristics of Korean raw oysters

Title & Authors
Low temperature vacuum drying heat transfer characteristics of Korean raw oysters
Kim, Kyung-gun; Song, Chi-sung; Choi, Se-hyun; Lee, Seo-Yeon; Mun, Soo-Beom;

Abstract
Oysters are rich in nutrients with good flavor, and disease prevention is required in both the East and the West for high-quality seafood. The best way to store and transport mass-produced oysters is using dry techniques. Using both hot and frozen drying technologies to obtain a perfectly dried oyster often destroys much of the flavor and nutrients found with the oyster meat. This study uses a low temperature vacuum drying technology to investigate the final weight ratio of wild and farmed dried oysters. Additionally, the heat transfer characteristics of steamed oysters are discussed in this paper.
Keywords
$\small{15^{\circ}C}$ Low temperature vacuum dry;Dried oyster;Vacuum drying heat transfer;Farming oyster;Wild oyster;
Language
Korean
Cited by
1.
Quality Characteristics of Vacuum-Dried Gulbi Based on Temperature and Time, Korean Journal of Food & Cookery Science, 2017, 33, 3, 316
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