Proj
J-GLOBAL ID:200904011756316940  Research Project code:9800032122 Update date:Nov. 04, 2003

Improvement of quality of processed marine products by the drying under reduced pressure with microwave irradiation

各種乾燥法による水産加工品の品質安定化に関する研究
Study period:1995 - 1997
Organization (1):
Investigating Researcher (2):
Research overview:
Dried marine products have elongated storage periods, but the lipids of them are oxidized easily because of containing polyunsaturated fatty acids. A new drying method using the reduced pressure and the microwave irradiation will be espected to rapid produce and inhibitory on lipid oxidation. We will study c onditions of the new drying method to improve the quality of processed marine products.
Keywords (8):
seafood ,  aquatic ,  dried ,  vacuum ,  high ,  eating ,  antioxidation ,  lipid
Research program: Ordinary Research

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