Convection freeze-drying on squid: Principles, advantages and disadvantages

Nguyễn Văn Lực 1, Trần Văn Hiếu 2 and Hoàng Thái Hà 3, *

1 President, Nha Trang College of Engineering Technology, Nha Trang 650000, Khanh Hoa, Vietnam.
2 Head of Refrigeration Department - Faculty of Electrical – Electronics. Nha Trang College of Engineering Technology, Nha Trang 650000, Khanh Hoa, Vietnam
3 Faculty of Food Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh 700000, Vietnam.
 
Review
International Journal of Science and Research Archive, 2024, 11(01), 1281–1285.
Article DOI: 10.30574/ijsra.2024.11.1.0132
Publication history: 
Received on 15 December 2023; revised on 01 February 2024; accepted on 04 February 2024
 
Abstract: 
Currently, many different drying methods applied to seafood composed of squid. Different methods have other advantages and disadvantages, in which the convection freeze-drying method is commonly found in coastal communities on squid. Therefore. This article focuses on the principles, advantages and disadvantages of the convection freeze-drying method on squid as a foundation for the widespread application of this method in industrial production. The results are presented based on research documents on convection freeze-drying on squid and production practices.
 
Keywords: 
Advantages; Convection; Disadvantages; Freeze-Drying; Squid; Principles 
 
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0