Freeze-dried fresh fanscallop (2 nd attempt)
外觀保持效果 (Appearance retention)
2nd 實驗日期 Date：08 Mar. 2021
以中國造乾燥機進行，預冷10小時至-40℃，在負壓(5-10Pa)下缓慢升層板温度，分10流程運行28.5小時（因扇貝不大，所需時間缩短），主乾階段温度55℃。结果如上圖保存良好，復水1分鐘肉質口感回復九成！In order to maximize the best result upon the taste and outlook of fresh fanscallops, prefer to apply the China freeze-dryer as to get accessible drying recipe. Recipe starts from the pre-cooling of -40℃ for 10 hours and a negative pressure (5-10Pa). The whole recipe is 28.5 hours and is divided for 10 sections. Upmost temperature is 55℃ for the main sublimation process. No obvious color neither nor appearance changes observed and restore to 90% within 1 minute when water supplied.
冷涷乾燥元貝Freeze Dried Scallop 
傳统乾元貝 Dehydrated Scallop 
顏色比對Comparison in color 
乾Dry form 
濕Wet form
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