Abstract: In order to improve the drying time of heat pump and the poor quality of microwave drying equipment, the effects of microwave combined drying on the drying characteristics and quality characteristics of sea cucumber were studied. The different drying temperatures and water content of different switching points were proposed. The heat pump microwave combined drying method was used to study the changes of water content, drying rate, shrinkage rate, rehydration rate, appearance, histomorphology and odor of sea cucumber.
The results show that the heat pump microwave combined drying shows obvious segmentation characteristics. The maximum drying rate in the microwave drying stage is much higher than that in the heat pump drying. The segmental thin layer drying model can simulate the drying characteristics of the sea cucumber. In terms of dry product performance, the rehydration rate of the pure heat pump dried product is lower than the joint drying at the same drying temperature, but the shrinkage rate is greater than the joint drying.
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