This study investigated the drying kinetics and physicochemical sensory qualities of squid fillets us-ing tunnel microwave technology.The moisture content of squid fillets decreased gradually with time,while the drying rate initially increasing rapidly and then slowly decreasing.The drying process followed the Page model.Compared to hot air drying(18 h),microwave drying significantly reduced the drying time of squid fil-lets(3.0 cm in diameter)to 210 min,and significantly improved the color,rehydration ratio,volatile com-pound types and sensory qualities.Additionally,the moisture content,volatile basic nitrogen,and peroxide value were significantly lower.Besides,the squid fillets showed a loose and porous microstructure.These find-ings indicated that the tunnel microwave technology improves the drying efficiency and quality of squid slices,offering broad application prospects.
维普
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