Abstract: The effect of microwave power density(1.0,1.5,2.0,2.5, and 3.0 W/g), degree of vacuum(0.087,0.090,0.093 MPa) and initial salinity of cooking water(80,160,240 g/L) on drying rate, physical properties and sensory characteristics of products was studied in sea cucumberApostichopusjaponicusby a method of microwave-vacuum drying. The results showed that microwave power density had significant effect on drying rate and quality of dry product,the drying time being reduced by 22.5 minutes if there was an increasement of 0.5 W/g in microwave power density. The degree of vacuum and initial salinity of cooking water also showed an effect on drying rate, and the initial salinity had a significant impact on product’s appearance. The optimal drying of sea cucumber was observed at microwave power density of 2 W/g,degree of vacuum of 0.090 MPa, and initial salinity of 80 g/L of cooking water.Under the above-mentioned optimal conditions, the colour and shape of dried sea cucumber was found to be quite well, with low shrinkage rate (32.20%), high rehydration rate (266.32%), and only 110 minute drying time.
2012, Vol. 27 
