Method of producing a dried krill product
AssigneeThe University of British Columbia
InventorsTimothy Douglas Durance, Fang Liu
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Abstract
A new form of dried krill is provided by a plurality of substantially separate whole dried krill carcasses substantially all of which have a natural red color and sufficient strength and integrity to withstand normal handling without crumbling into small pieces and retain a strong wholesome fish aroma and flavor. The krill are dried by a method wherein a sequence of energy applications are applied at pressures below atmospheric and the surface of the product simultaneously swept by air to remove moisture. During the process the krill are subjected to a tumbling action. The energy applications are preferably microwave energy applications.
Claims19
A method for producing dried krill products in the form of whole but separate carcasses comprising arranging raw krill in an at least partially separated arrangement in a microwave transparent carrier, partially drying said raw krill to provide a partially dried product substantially free of surface moisture but containing a first amount of unbound moisture within its structure, heating said partially dried product by means of electromagnetic radiation, subjecting said partially dried product to a reduced pressure below atmospheric pressure during at least a portion of the period of time in which said product is subjected to electromagnetic radiation to provide a heated dried product containing unbound within its structure a second amount of moisture sufficient to generate flexibility and strength in the product, such that the form of whole krill is maintained during the drying process, and subjecting said krill to a tumbling action during said partial drying and said heating by of electromagnetic radiation.
Dependencies are inferred from the claim text.