A drying apparatus and research method for reducing the water activity of squid

Abstract

This invention relates to the field of food processing equipment technology, specifically to a drying device and research method for reducing the water activity of squid. The device includes a housing, a first heating unit, a supporting unit, a cross-blade unit, a second heating unit, a transition chamber, an air inlet pipe and an air outlet pipe, a lifting mechanism, and a controller. The method includes the steps of cutting open the squid's skin with the cross-blade unit and bringing the blade into contact with the subcutaneous muscle, and controlling the outward drainage of water from the subcutaneous muscle through a siphon effect. This invention overcomes the technical problem that the water activity of the subcutaneous tissue cannot be optimally achieved due to the shrinkage of the squid's skin during the drying process. It allows for the selection of the optimal squid drying process through parameter screening, maximizing the reduction of the squid carcass's water activity while ensuring good taste, thereby improving processing efficiency, extending shelf life, and enhancing product quality.

Description

Technical Field

[0001] This invention relates to the field of food processing equipment technology, specifically to a drying device and research method for reducing the water activity of squid. Background Technology

[0002] As cephalopods, squid are a high-protein, low-fat aquatic resource that meets the nutritional needs of modern people and has great potential for development and utilization. Among them, the South China Sea squid, an important economic species of squid, has the advantages of being rich in nutrients and having large reserves. Its deep processing value has attracted much attention and has become a research hotspot in recent years. Its processing characteristics are suitable for systematic research as a typical subject.

[0003] Water activity refers to the degree to which water in food is bound to other substances, and it is a key indicator affecting the taste and shelf life of food. Generally, the higher the water activity, the higher the free water content, and the more moist the product tastes, but the easier it is for microorganisms to multiply, resulting in a shorter shelf life. Conversely, the lower the water activity, the lower the free water content, and the more effectively microbial growth is inhibited, thus extending the product's shelf life.

[0004] Drying is a necessary step in squid processing to regulate water activity to a level that balances preservation and palatability. When using existing drying equipment, the drying medium transfers heat to the surface of the squid carcass, causing internal moisture to migrate outwards. During this process, the squid surface shrinks, primarily exhibiting non-uniform drying shrinkage. That is, the shrinkage rate increases continuously in the initial drying stage; after a certain drying time, the shrinkage rate tends to stabilize. This phenomenon mainly stems from the formation of a hard shell on the muscle epidermis of the South China Sea squid under non-uniform shrinkage, hindering the diffusion of internal moisture and leading to an imbalance in the distribution of moisture within the muscle. This problem is difficult to control effectively in actual production. To delay this shrinkage, those skilled in the art have attempted to lower the drying temperature; however, when the drying process is carried out at 30°C, problems arise such as excessively long drying times and easy microbial growth, making it unsuitable for industrial production. Summary of the Invention

[0005] This invention provides a drying apparatus and method for reducing the water activity of squid, aiming to overcome the technical problem in existing processes that the water activity of subcutaneous tissue cannot reach the optimal level due to the shrinkage of the squid's skin when heated.

[0006] To achieve the above objectives, the technical solution of the present invention is as follows: A drying device for reducing the water activity of squid includes a box, a first heating unit disposed on the inner wall of the box, a support unit disposed at the bottom of the box, a cross-blade unit disposed above the support unit, a second heating unit integrally connected to the upper end of the cross-blade unit, a transition chamber integrally connected to the top of the second heating unit, an air inlet pipe and an air outlet pipe connected to both ends of the transition chamber and extending vertically through the top of the box, a lifting mechanism disposed at the top of the box for controlling the lifting and lowering of the cross-blade unit, and a controller. The cross-blade unit is connected to the transition chamber through an air pipe penetrating the second heating unit. The inner wall of the box is provided with a first temperature and humidity sensor, the second heating unit is provided with a second temperature and humidity sensor, and the transition chamber is provided with a third temperature and humidity sensor. The first to third temperature and humidity sensors are connected to the controller via wires. The controller is electrically connected to a power supply and configured to control the lifting mechanism, the first heating unit, and the second heating unit.

[0007] Preferably, the box body is a cubic structure with ventilation holes on the outer wall, support legs at the bottom, a door at the front, and a controller on the surface of the box body on one side of the door. The controller is electrically connected to a control panel via wires. The control panel is located on the surface of the box body and includes input keys and a display screen. The first heating unit is a first heating rod located on the inner wall of the box body and is electrically connected to the controller via wires.

[0008] Preferably, the bearing unit includes a hollow structure support body and a bearing plate fixedly connected to the top of the support body, wherein a plurality of ventilation holes are arranged in an array on the bearing plate.

[0009] Preferably, the cross-shaped blade unit includes a longitudinal blade arranged in the longitudinal direction and a transverse blade arranged in the transverse direction. Several longitudinal blades and several transverse blades intersect each other to form a cross-shaped blade unit. The cross sections of the longitudinal blades and transverse blades are triangular and the blade bodies are hollow. Several frustum-shaped spaces are formed between the intersecting longitudinal blades and transverse blades.

[0010] Preferably, the second heating unit includes a cubic shell, the bottom end of which is sealed and fixedly connected to the top end of the cross blade unit, the top end of the blade's inner cavity is penetrated through a heat transfer hole into the interior of the cubic shell, the top center of the frustum-shaped space is connected to the transition chamber through a vent pipe penetrating the cubic shell, and the inner wall of the cubic shell is provided with a second heating rod and a second temperature and humidity sensor, the second heating rod being electrically connected to the controller via a wire.

[0011] Preferably, one end of the transition chamber is provided with an L-shaped air inlet pipe, one end of the horizontal section of the air inlet pipe is connected to the transition chamber, and the vertical section passes through the top of the box and is slidably connected to the top of the box. The other end of the transition chamber is connected with a Z-shaped air outlet pipe, the middle section of the air outlet pipe is vertically set and slidably passes through the top plate of the box. An exhaust fan is provided on the air outlet pipe, and an air filter is provided on the air inlet pipe. The exhaust fan is electrically connected to the controller through a wire.

[0012] Preferably, the lifting mechanism includes an electric cylinder vertically disposed at the center of the top of the box body. The fixed end of the electric cylinder is fixedly connected to the top of the box body, and the telescopic end is connected to a force transmission plate through a tension sensor. Guide rods are respectively provided vertically at the four corners of the force transmission plate. The guide rods pass through the top of the box body and are slidably connected to the top of the box body. The bottom end of the guide rod is fixedly connected to the top of the transition chamber. The electric cylinder and the tension sensor are electrically connected to the controller through wires.

[0013] A method for studying processing parameters of a drying device for reducing the water activity of squid, comprising experimental method one, wherein experimental method one includes the following steps: Step 1: Open the door and lay the cut squid carcass flat on top of the support plate; Step 2: Close the door. The operator enters the heating temperature 1 and heating time 1 inside the chamber, and the heating temperature 2 and heating time 2 inside the second heating unit through the control panel. Step 3: Press the start button. The electric cylinder pulls down the force transmission plate. Under a certain pulling force, the cross blade unit cuts a cross-shaped incision on the surface of the squid carcass, keeping the blade inside the incision. Due to the tension of the squid's skin, the distance between the incision and the blade surface is increased, and the blade comes into contact with the muscle layer under the skin. Step 4: Start the heating program. The inside of the chamber heats according to the operator's preset heating temperature one. When the heating temperature one is reached, constant temperature control is implemented. The second heating unit heats according to the operator's preset heating temperature two. When the heating temperature two is reached, constant temperature control is implemented. Step 5: When the second heating unit reaches heating temperature two, start the exhaust fan. The low-temperature airflow enters the transition chamber from the air inlet pipe and flows out through the air outlet pipe. During this process, the air outlet pipe generates negative pressure, causing the air in the frustum-shaped space to flow outward as well. At the same time, due to heat conduction, the blade reaches heating temperature two. The water in the muscle layer below the squid's skin enters the transition chamber through the air outlet pipe via the frustum-shaped space and then is discharged through the air outlet pipe. Meanwhile, the hot air inside the box is discharged through the vents on the outer wall of the box. Step 6: After the first heating time is up, turn off the first heating rod; after the second heating time is up, turn off the second heating rod; the operator records the temperature and humidity information inside the chamber, the temperature and humidity information inside the second heating unit, and the temperature and humidity information inside the transition chamber. Step 7: The operator opens the door, takes out the dried squid carcass, assesses the taste, and tests the water activity. Step 8: Repeat steps 1-7, and dry multiple batches of squid by setting different heating temperatures and times; compare the taste and water activity, and select the best heating temperature and time as the optimal drying parameters.

[0014] Preferably, it also includes experimental method two, which differs from experimental method one in that: after the cross-blade unit cuts open the squid carcass and makes the blade contact the subcutaneous muscle tissue, the cross-blade unit is lifted to maintain a set distance between the blade and the squid skin before proceeding with subsequent experiments.

[0015] The drying apparatus and method for reducing the water activity of squid according to the present invention have the following beneficial effects: This invention overcomes the technical challenge of achieving optimal water activity in subcutaneous tissue due to the shrinkage of the cuttlefish skin during the drying process. It can obtain the best cuttlefish drying process through parameter screening, minimizing the water activity of the cuttlefish carcass while ensuring taste, thereby improving processing efficiency, extending shelf life, and enhancing product quality. Attached Figure Description

[0016] Figure 1 A front cross-sectional view of the present invention; Figure 2 A front view schematic diagram of the present invention; Figure 3 A bottom view of the cross blade unit of the present invention; Figure 4 A schematic diagram of the cross-sectional structure of the second heating unit of the present invention viewed from below; Figure 5 A top view of the structure of the present invention; Figure 6 A top view of the structural layout of the present invention; Figure 7 A top view of the bearing plate of the present invention; Figure 8 A schematic diagram of the local drying principle structure of the present invention.

[0017] 1. Box body; 2. Support legs; 3. Support body; 4. Bearing plate; 5. Squid carcass; 6. First heating rod; 7. First temperature and humidity sensor; 8. Longitudinal knife; 9. Transverse knife; 10. Second heating unit; 11. Ventilation pipe; 12. Transition chamber; 13. Third temperature and humidity sensor; 14. Guide rod; 15. Force transmission plate; 16. Electric cylinder; 17. Air inlet pipe; 18. Air outlet pipe; 19. Exhaust fan; 20. Door; 21. Controller; 22. Control panel; 23. Frustum-shaped space; 24. Second heating rod; 25. Second temperature and humidity sensor; 26. Ventilation hole; 27. Direction of hot airflow with moisture in subcutaneous tissue; 28. Direction of airflow conduction in transition chamber; 29. ​​Epidermis; 30. Subcutaneous tissue. Detailed Implementation

[0018] The following description provides a detailed explanation of the embodiments of the present invention in a step-by-step manner. This description is only a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

[0019] In the description of this invention, it should be noted that the terms "upper," "lower," "left," "right," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or a specific orientational structure and operation. Therefore, they should not be construed as limiting this invention.

[0020] Example 1: A drying device for reducing the water activity of squid, such as Figure 1-8 As shown, the device includes a housing 1, a first heating unit located on the inner wall of the housing 1, a support unit located at the bottom of the housing 1, a cross-shaped blade unit located above the support unit, a second heating unit 10 integrally connected to the upper end of the cross-shaped blade unit, a transition chamber 12 integrally connected to the top of the second heating unit 10, an air inlet pipe 17 and an air outlet pipe 18 connected to both ends of the transition chamber 12 and penetrating vertically through the top of the housing 1, a lifting mechanism located at the top of the housing 1 for controlling the lifting and lowering of the cross-shaped blade unit, and a controller 21. The cross-shaped blade unit is connected to the transition chamber 12 through a vent pipe 11 penetrating the second heating unit. The inner wall of the housing 1 is provided with a first temperature and humidity sensor 7, the second heating unit 10 is provided with a second temperature and humidity sensor 25, and the transition chamber 12 is provided with a third temperature and humidity sensor 13. The first to third temperature and humidity sensors are connected to the controller 21 via wires. The controller 21 is electrically connected to a power source and configured to control the lifting mechanism, the first heating unit, and the second heating unit.

[0021] Example 2: like Figure 1-8 As shown, the box 1 has a cubic structure. The outer wall of the box 1 is provided with ventilation holes 26. The bottom of the box 1 is provided with support legs 2. The front end of the box 1 is provided with a door 20. A controller 21 is provided on the surface of the box 1 on one side of the door 20. The controller 21 is electrically connected to a control panel 22 through wires. The control panel 22 is located on the surface of the box 1. The control panel 22 includes input keys and a display screen. The first heating unit is a first heating rod 6 located on the inner wall of the box 1. The first heating rod 6 is electrically connected to the controller 21 through wires.

[0022] like Figure 1 , 7 As shown, the supporting unit includes a hollow structure support body 3 (for ventilation) and a support plate 4 fixedly connected to the top of the support body 3. The support plate 4 has several ventilation holes arranged in an array. Heat is transferred through the hollow structure and ventilation holes, which facilitates heating of the lower end of the squid carcass 5.

[0023] Example 3: like Figure 1-8 As shown, the cross-shaped blade unit includes a longitudinal blade 8 arranged in the longitudinal direction and a transverse blade 9 arranged in the transverse direction. Several longitudinal blades 8 and several transverse blades 9 intersect each other to form a cross-shaped blade unit. The cross sections of the longitudinal blades 8 and the transverse blades 9 are triangular and the blade bodies are hollow. Several square pyramidal spaces 23 are formed between the intersecting longitudinal blades 8 and transverse blades 9.

[0024] In this embodiment, the cross-shaped knife unit is used to cut a cross pattern on the cuttlefish skin. By controlling the cutting depth, the knife body contacts the muscle layer under the skin. The frustum-shaped space 23 forms a siphon structure. After being heated, the air carrying moisture is accelerated through the frustum-shaped space 23, the vent pipe 11, the transition chamber 12, and the exhaust pipe 18 under the siphon effect and discharged. Therefore, it can be understood that this invention actually achieves two simultaneous heating methods: one is overall heating within the box, achieved through the first heating unit; the other is heating the muscle layer under the cuttlefish skin through heat transfer from the knife body. The siphon structure enhances moisture separation. Efficiency, and consequently, understandably, as discussed below, by rationally setting heating temperature one and heating temperature two and the corresponding heating time, can achieve technical effects that traditional drying equipment cannot. On the one hand, it can effectively control the shrinkage reaction of the squid skin during drying, avoiding excessive shrinkage that leads to poor taste. On the other hand, the siphon effect of the cross-shaped slits and the frustum-shaped four-sided pyramid structure can achieve uniform outward dispersion of water from the muscle, avoiding the problem of uneven distribution of tissue water below the skin during squid drying. Thus, it effectively solves the technical barrier of not being able to achieve the optimal squid water activity due to the skin shrinkage effect, and solves an important process problem for subsequent long-term preservation and packaging.

[0025] Example 4: like Figure 1-8 As shown, the second heating unit 10 includes a cubic shell. The bottom end of the cubic shell is sealed and fixedly connected to the top end of the cross blade unit. The top end of the blade's inner cavity is penetrated through a heat transfer hole into the interior of the cubic shell. The top center of the frustum-shaped space is connected to the transition chamber 12 through a vent pipe 11 penetrating the cubic shell. The inner wall of the cubic shell is provided with a second heating rod 24 and a second temperature and humidity sensor 25. The second heating rod 24 is electrically connected to the controller 21 through a wire.

[0026] In this embodiment, the heat in the second heating unit 10 can be conducted to the inner cavity of the blade. Since the four sides of the blade form a frustum-shaped structure 23, a regional heating effect can be achieved. The water in the muscle tissue can be drained out through the gap between the epidermis and the blade. Due to the siphon effect, the efficiency of water drainage is relatively high. Through limited experiments, the optimal drying parameters can be screened to solve the problem of gradual shrinkage caused by heating of the squid epidermis and the problem that the internal tissue also needs to drain water but is trapped by the shrinkage of the epidermis. At the same time, the overall improvement of the drying process effect can be achieved.

[0027] Example 5: like Figure 1 As shown, the transition chamber 12 is equipped with an L-shaped air inlet pipe 17 at one end. The horizontal section of the air inlet pipe 17 is connected to the transition chamber 12, and the vertical section penetrates the top of the housing 1 and is slidably connected to the top of the housing 1. The other end of the transition chamber 12 is connected to a Z-shaped air outlet pipe 18. The middle section of the air outlet pipe 18 is vertically set and slidably penetrates the top plate of the housing 1. An exhaust fan 19 is installed on the air outlet pipe 18, and an air filter (not marked in the figure, to prevent dust from entering) is installed on the air inlet pipe 17. The exhaust fan 19 is electrically connected to the controller 21 through a wire. The exhaust fan drives the airflow in the transition chamber to flow rapidly, thereby generating negative pressure in the ventilation pipe 11, which in turn causes a siphon effect to form within the frustum-shaped pyramid structure, accelerating the exhaust of hot air containing moisture.

[0028] Example 6: like Figure 1 , 2 As shown in Figures 5 and 6, the lifting mechanism includes an electric cylinder 16 vertically disposed at the top center of the housing 1. The fixed end of the electric cylinder 16 is fixedly connected to the top of the housing 1, and the telescopic end is connected to a force transmission plate 15 via a tension sensor (not marked in the figure). Guide rods 14 are respectively provided vertically at the four corners of the force transmission plate 15. The guide rods 14 penetrate the top of the housing 1 and are slidably connected to the top of the housing 1. The bottom end of the guide rods 14 is fixedly connected to the top of the transition chamber 12. The electric cylinder 16 and the tension sensor are electrically connected to the controller 21 via wires.

[0029] In this embodiment, when the electric cylinder retracts, it can drive the force transmission plate 15 to descend, which in turn drives the guide rod, transition chamber, second heating unit, and cross blade unit to descend in sequence. Since the squid's skin is relatively hard, the tension sensor value when cutting into the skin is significantly greater than the tension value when cutting into the tissue below the skin. Therefore, when the controller detects a sudden drop in the tension value, it can determine that the cross blade unit has cut to the preset depth, thereby stopping the electric cylinder. At the same time, based on the conventional skin thickness data of the squid carcass, the maximum retraction amount of the electric cylinder can be set, thereby limiting the maximum cutting depth of the cross blade unit. That is, when the cross blade unit begins to contact the skin, the controller determines that the blade has begun to cut the skin based on the tension data. When the electric cylinder descends another set distance and stops, this set distance is greater than the skin thickness, indicating that it has cut into the skin below the preset thickness.

[0030] Example 7: Based on the above embodiments, this embodiment discloses a method for studying the processing parameters of a drying device for reducing the water activity of squid, such as... Figure 1-8 As shown, experimental method one includes the following steps: Step 1: Open the door and lay the cut squid carcass 5 flat on top of the support plate 4; Step 2: Close the door. The operator inputs the heating temperature and heating time 1 inside the cabinet 1 and the heating temperature and heating time 2 inside the second heating unit 10 through the control panel. Step 3: Press the start button. The electric cylinder 16 pulls down the force transmission plate 15. Under a certain pulling force, the cross-shaped cutter unit cuts a cross-shaped incision on the surface of the squid carcass 5, keeping the blade inside the incision. Due to the tension of the squid's skin, the distance between the incision and the blade surface is increased (e.g., ...). Figure 8 As shown), the blade contacts the muscle layer beneath the skin; Step 4: Start the heating program. The interior of chamber 1 heats according to the operator's preset heating temperature one, and maintains a constant temperature when the heating temperature one is reached. The second heating unit heats according to the operator's preset heating temperature two, and maintains a constant temperature when the heating temperature two is reached. Step 5: When the second heating unit reaches the second heating temperature, the exhaust fan 19 is started. The low-temperature airflow enters the transition chamber 12 from the air inlet pipe 17 and flows out through the air outlet pipe 18. During this process, the ventilation pipe 11 generates negative pressure, causing the air in the frustum-shaped space 23 to flow outward as well. At the same time, due to heat conduction, the blade reaches the second heating temperature. The water in the muscle layer below the squid's skin enters the transition chamber 12 through the air outlet pipe 11 via the frustum-shaped space and the airflow, and then is discharged through the air outlet pipe 18. The hot air in the box 1 is discharged through the vent 26 on the outer wall of the box 1. Step 6: After the first heating time is up, turn off the first heating rod; after the second heating time is up, turn off the second heating rod; the operator records the temperature and humidity information inside the chamber, the temperature and humidity information inside the second heating unit, and the temperature and humidity information inside the transition chamber. Step 7: The operator opens the door, takes out the dried squid carcass 5, assesses the taste and tests the water activity; Step 8: Repeat steps 1-7, performing multiple batches of squid drying by setting different heating temperatures and times (e.g., temperature 1, time 1, temperature 2, time 2). Compare the taste and water activity, and select the optimal heating temperatures and times as the best drying parameters. Analyze the correlation between these optimal drying parameters and the humidity inside the drying chamber, the humidity in the second heating unit, and the humidity in the transition chamber, and further study the correlation between humidity data in each part and the optimal drying effect.

[0031] It should be noted that, according to scientific research experiments, the heating temperature involved in this invention is mostly within the range of tens of degrees, such as 40-50 degrees. Therefore, it will not cause burns to the squid carcass due to contact between the blade and subcutaneous tissue.

[0032] Example 8: like Figure 1-8 As shown, it also includes experimental method two. The difference between experimental method two and experimental method one is that after the cross-blade unit cuts open the squid carcass and the blade contacts the subcutaneous muscle tissue, the cross-blade unit is lifted to keep the blade at a set distance from the squid skin before proceeding with the subsequent experiment.

[0033] In this embodiment, the truncated pyramidal structure still has a siphon effect. The first heating unit provides basic heat energy for the entire internal space of the box. Although the truncated pyramidal structure is at a set distance from the epidermis, it still has local heating and siphon effects, which can effectively improve the separation and drainage of water in the subcutaneous muscle tissue.

Claims

1. A drying apparatus for reducing the water activity of squid, characterized in that, The device includes a housing, a first heating unit located on the inner wall of the housing, a support unit located at the bottom of the housing, a cross-blade unit located above the support unit, a second heating unit integrally connected to the upper end of the cross-blade unit, a transition chamber integrally connected to the top of the second heating unit, an air inlet pipe and an air outlet pipe connected to both ends of the transition chamber and extending vertically through the top of the housing, a lifting mechanism located at the top of the housing for controlling the lifting and lowering of the cross-blade unit, and a controller. The cross-blade unit is connected to the transition chamber through an air pipe that passes through the second heating unit. The inner wall of the housing is equipped with a first temperature and humidity sensor, the second heating unit is equipped with a second temperature and humidity sensor, and the transition chamber is equipped with a third temperature and humidity sensor. The first to third temperature and humidity sensors are connected to the controller via wires. The controller is electrically connected to a power source and configured to control the lifting mechanism, the first heating unit, and the second heating unit.

2. The drying apparatus for reducing the water activity of squid as described in claim 1, characterized in that, The enclosure is a cubic structure with ventilation holes on the outer wall and support legs at the bottom. A door is located at the front of the enclosure, and a controller is located on the surface of the enclosure on one side of the door. The controller is electrically connected to a control panel via wires. The control panel is located on the surface of the enclosure and includes input keys and a display screen. The first heating unit is a first heating rod located on the inner wall of the enclosure and is electrically connected to the controller via wires.

3. The drying apparatus for reducing the water activity of squid as described in claim 2, characterized in that, The supporting unit includes a hollow structure support body and a support plate fixedly connected to the top of the support body. Several ventilation holes are arranged in an array on the support plate.

4. A drying device for reducing the water activity of squid as described in claim 3, characterized in that the cross-blade unit includes longitudinal blades arranged in the longitudinal direction and transverse blades arranged in the transverse direction, and a number of longitudinal blades and a number of transverse blades intersect each other to form a cross-blade unit, wherein the cross sections of the longitudinal blades and the transverse blades are triangular and the blade bodies are hollow, and a number of frustum-shaped spaces are formed between the intersecting longitudinal blades and transverse blades.

5. A drying apparatus for reducing the water activity of squid as described in claim 4, characterized in that, The second heating unit includes a cubic shell, the bottom of which is sealed and fixedly connected to the top of the cross blade unit. The top of the blade's inner cavity is penetrated through a heat transfer hole into the interior of the cubic shell. The top center of the frustum-shaped space is connected to the transition chamber through a vent pipe penetrating the cubic shell. The inner wall of the cubic shell is provided with a second heating rod and a second temperature and humidity sensor. The second heating rod is electrically connected to the controller via a wire.

6. A drying apparatus for reducing the water activity of squid as described in claim 5, characterized in that, The transition chamber is equipped with an L-shaped air inlet pipe at one end. The horizontal section of the air inlet pipe is connected to the transition chamber, and the vertical section passes through the top of the chamber and is slidably connected to the top of the chamber. The other end of the transition chamber is connected to a Z-shaped air outlet pipe. The middle section of the air outlet pipe is vertically set and slidably passes through the top plate of the chamber. An exhaust fan is installed on the air outlet pipe, and an air filter is installed on the air inlet pipe. The exhaust fan is electrically connected to the controller through a wire.

7. A drying apparatus for reducing the water activity of squid as described in claim 6, characterized in that, The lifting mechanism includes an electric cylinder vertically mounted at the center of the top of the box. The fixed end of the electric cylinder is fixedly connected to the top of the box, and the telescopic end is connected to a force transmission plate via a tension sensor. Guide rods are provided vertically at the four corners of the force transmission plate. The guide rods pass through the top of the box and are slidably connected to the top of the box. The bottom end of the guide rods is fixedly connected to the top of the transition chamber. The electric cylinder and the tension sensor are electrically connected to the controller via wires.

8. The method for studying processing parameters of a drying device for reducing the water activity of squid as described in claim 7, characterized in that it includes experimental method one, which includes the following steps: Step 1: Open the door and lay the cut squid carcass flat on top of the support plate; Step 2: Close the door. The operator enters the heating temperature 1 and heating time 1 inside the chamber, and the heating temperature 2 and heating time 2 inside the second heating unit through the control panel. Step 3: Press the start button. The electric cylinder pulls down the force transmission plate. Under a certain pulling force, the cross blade unit cuts a cross-shaped incision on the surface of the squid carcass, keeping the blade inside the incision. Due to the tension of the squid's skin, the distance between the incision and the blade surface is increased, and the blade comes into contact with the muscle layer under the skin. Step 4: Start the heating program. The inside of the chamber heats according to the operator's preset heating temperature one. When the heating temperature one is reached, constant temperature control is implemented. The second heating unit heats according to the operator's preset heating temperature two. When the heating temperature two is reached, constant temperature control is implemented. Step 5: When the second heating unit reaches heating temperature two, start the exhaust fan. The low-temperature airflow enters the transition chamber from the air inlet pipe and flows out through the air outlet pipe. During this process, the air outlet pipe generates negative pressure, causing the air in the frustum-shaped space to flow outward as well. At the same time, due to heat conduction, the blade reaches heating temperature two. The water in the muscle layer below the squid's skin enters the transition chamber through the air outlet pipe via the frustum-shaped space and then is discharged through the air outlet pipe. Meanwhile, the hot air inside the box is discharged through the vents on the outer wall of the box. Step 6: After the first heating time is up, turn off the first heating rod; after the second heating time is up, turn off the second heating rod; the operator records the temperature and humidity information inside the chamber, the temperature and humidity information inside the second heating unit, and the temperature and humidity information inside the transition chamber. Step 7: The operator opens the door, takes out the dried squid carcass, assesses the taste, and tests the water activity. Step 8: Repeat steps 1-7, and dry multiple batches of squid by setting different heating temperatures and times; compare the taste and water activity, and select the best heating temperature and time as the optimal drying parameters.

9. The method for studying processing parameters of a drying device for reducing the water activity of squid as described in claim 8, characterized in that it further includes experimental method two, wherein the difference between experimental method two and experimental method one is that: after the cross-blade unit cuts open the squid carcass and makes the blade contact the subcutaneous muscle tissue, the cross-blade unit is lifted so that the blade is kept at a set distance from the squid skin, and then subsequent experiments are carried out.

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