| Abstract: | A combination of electrohydrodynamic drying (EHD) and vacuum freeze drying (FD) is examined as an improved method for dehydrating sea cucumbers. The energy consumption, shrinkage and rehydration ratio, protein content, and sensory properties, such as the color and trimness, of the dried product in the EHD–FD method are measured. Compared with FD, the combined process consumes less drying time and has lower energy consumption than EHD drying alone. Also, the product processed by combined drying displays lower shrinkage, higher rehydration rate and higher protein content, along with better sensory qualities. |
