Abstract: The effects ofmicrowave vacuum drying on characteristics and protein retention rate of seaweed Gracilar+ ia sp.were studied and drying effects of the seaweed dried by bothmicrowave vacuum drying and hotair dryingwas compared.Results showed that it took only 20-30 min for the seaweed drying bymicrowave vacuum,while it took more than 100 min for the seaweed drying by hot air drying.There was significantly higher drying rate with the increase in themicrowave power level,while there was no significant effect ofmicrowave vacuum on the drying period.The dynamicmodel of the seaweed drying bymicrowave vacuum was shown to be fitted with the Page equation describing the relationship among moisture content,drying time,microwave power level and degree of vacuum. Compared with hotair drying,themicrowave vacuum drying hadmore rapid drying and higher protein retention rate of the seaweed,up to97.27%of protein retention rate in only 27 min drying period at3W/g and 90 kPa ofmicrowave vacuum drying.
2015, Vol. 30 
