STUDY OF IMPROVING THE QUALITY OF THE EXPORTDRIED SQUID BY USING HEAT PUMP COMBINED WITH FAR INFRARED

Abstract

This paper focuses on the method of export dried squid using heat pump combined with infrared radiation to evaluate the effect of factors on product quality and drying productivity. The experimental results on the dryer showed that the drying rate is 2.5 ÷ 3.5 m/s; the drying temperature 35 ÷ 40⁰C;  the relative humidity of the drying 25 ÷ 40% and the far infrared  of 25 cm making the drying time of the dried squid significantly reduced; keeping the color of dried squid clear and the taste and the nutrient content.