Physical and Sensory Properties of Electrohydrodynamic (EHD) Dried Scallop Muscle

Abstract

Electrohydrodynamic (EHD) drying was tested as an improved dehydration method for scallop muscle. The scallop muscle was dried in an EHD drying system at 15°C, in an oven at 60°C, and in ambient air at 15°C. The energy consumption of EHD and oven drying, as well as the shrinkage rate, water absorption, solid loss, and sensory properties such as color and anti-crushing durability of the dried scallop muscle were measured. Results showed that the drying rate of scallop muscle significantly improved using the EHD drying system. Under a 45 kV voltage, the drying rate of EHD is 7 times higher compared with that of air drying in the 1st h. Compared with oven drying, EHD drying was more efficient in terms of energy saving. Furthermore, EHD drying cost only 28.67% of the electric energy required for oven drying. The dried scallop muscle by EHD had better sensory qualities and higher anti-crushing durability. EHD drying is very advantageous and can be used as a substitute to the traditional drying method.