Virginia Institute of Marine Science
Data report (Virginia Institute of Marine Science) ; no. 40.
Four alternative drying methods for oyster soft tissue were compared: oven drying at 105, 100 and 80°C and freeze drying. Weights were recorded every 12 hours for 5 days, and after sample treatments were switched, every 24 hours for another 3 days. The time required for all of the oysters in a treatment to reach constant weight were 36, 36, 60, and 120 hours for the 105, 100, 80°C ovens and freeze drier respectively. Within a treatment, the time for an individual oyster to reach constant weight was not related to that weight. For oven drying, drying was rapid and complete; there was no additional loss over the remainder of the 120- hour drying period. The average ratio of wet (0-hour) to dry (120-hour) weight were 9.17 to 9.47 for oven drying but only 7.35 for freeze drying. Mter three additional days in 105°C oven, the 105, 100; 80°C oven dried, and freeze dried groups lost an additional less-than-1, 1, 1, and 8% respectively. All oven dried groups gained 1% (over the 5 day) weight in the freeze drier, while the freeze dried group lost an additional 2% in 3 days. It was concluded that the temperature, at least from 80 to 105°C, for oven drying affects final dry weights by 1% or less, but the drying times required for constant weight are different. Freeze drying was less effective than oven drying in removal of water and required more time.
Mo, C. and B. Nielson (1992): A comparative study of dry weight measurements of oyster soft tissue. Data Report Series No, 40. Virginia Institute of Marine Science, College of William and Mary. https://doi.org/10.21220/V5SP59