The impact of hot-air drying parameters on drying rate and quality of scallops

Scallops dried in hot air were tested and compared with those dried naturally. The results show that air temperature has the most significant impact on the drying rate and quality of the product while the air velocity and the relative humidity( RH ) in the drying chest also has significant impact. Higher drying rate and better quality could be achieved if the air temperature ≤55℃, the air velocity was kept within 0.7-1.2 m/s and the RH was about 8%. Except for lower hardness, the hot-air dried scallops showed better appearance, lower shrinkage and higher rehydration in comparing with naturally dried product.