[Objective] To investigate the effect of microwave power on the quality of dried prawns after vacuum microwave drying. [Method] After blanching and seasoning, the shrimp was dried by vacuum microwave drying technology. The rehydration ratio and water activity of dried shrimp were determined.
[Result] The results showed that when the loading capacity was 100 g, the vacuum degree was 7.37 kPa and the moisture content was 15%, the rehydration ratio and water activity of shrimp products dried by 250, 500, 750 and 1 000 W microwave power were determined respectively, and the optimum microwave power was 500 W.
[Conclusion] Microwave drying equipment has certain influence on the quality of dried samples, which can provide reference for vacuum microwave drying of other aquatic products.
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