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The drying of seafood has been one of the traditional methods of seafood processing for a long time, and various methods have been developed up to the present day. Traditionally, sun drying does not require large equipment if there is sunlight, allowing for the production of dried products, but the drying condition of the products is influenced by the weather. For this reason, today, sun drying is not widely used except for some local industries, and there has been a shift to mechanical drying methods. For more details, please download the catalog and take a look. [Contents] ■ Experimental Methods ■ Experimental Results and Discussion ■ Summary ■ References *For more information, please refer to the PDF materials or feel free to contact us.

In food, a variety of microorganisms that have adapted to the environmental conditions of food materials proliferate and form microflora. Generally, the proportion of harmful microorganisms that can cause food poisoning or infections is low, and it is said that most are non-pathogenic bacteria. However, if food is improperly handled during processes such as manufacturing, transportation, and storage, these non-pathogenic bacteria can proliferate, leading to spoilage and a loss of value as food. For more details, please download the catalog. 【Contents】 ■ Introduction ■ Experimental Methods ■ Results and Discussion ■ Conclusion ■ References *For more information, please refer to the PDF document or feel free to contact us.

Salted and dried products are a major fishery processed product in our prefecture, but production volume has stagnated. The manufacturing methods for salted and dried products rely heavily on the experience and intuition of craftsmen, and there are many unclear points regarding the technology for producing high-quality products. Therefore, in this research, we aim to clarify the suitability of local fish as raw materials, understand the changes in umami components and physical properties during the manufacturing and distribution processes, and establish high-quality drying techniques that leverage the characteristics of our prefecture's seafood. This fiscal year, we conducted tests using firefly squid. [Contents (partial)] ■ Summary ■ Background and Objectives ■ Details and Features of Results *For more information, please refer to the PDF document or feel free to contact us.