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http://dx.doi.org/10.5916/jkosme.2016.40.1.1

Low temperature vacuum drying heat transfer characteristics of Korean raw oysters  

Kim, Kyung-gun (Department of Marine System Engineering, Korea Maritime and Ocean University)
Song, Chi-sung (Chief of energy research team, Korea Institute of Machinery & materials(KIMM))
Choi, Se-hyun (Graduate School of Korea Maritime and Ocean University)
Lee, Seo-Yeon (San-Ya co.)
Mun, Soo-Beom (Training ship of Kunsan National University)
Publication Information
Journal of Advanced Marine Engineering and Technology / v.40, no.1, 2016 , pp. 1-9 More about this Journal
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
$15^{\circ}C$ Low temperature vacuum dry; Dried oyster; Vacuum drying heat transfer; Farming oyster; Wild oyster;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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