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DRYING METHODS AND QUALITY OF SHRIMP DRIED IN A JET‐SPOUTED BED DRYER
Author(s) -
TAPANEYASIN RUNGTIP,
DEVAHASTIN SAKAMON,
TANSAKUL AMPAWAN
Publication year - 2005
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2005.00394.x
Subject(s) - shrimp , shrinkage , jet (fluid) , inlet , chemistry , pulp and paper industry , materials science , composite material , fishery , mechanics , biology , mechanical engineering , physics , engineering
The objective of this study was to experimentally investigate the effects of various parameters, i.e., size of shrimp, level and pattern of inlet drying air temperature, on the drying kinetics and various quality attributes of dried shrimp viz. shrinkage, rehydration ability, texture and color during drying in a jet‐spouted bed dryer. It was found that the use of a constant inlet air temperature of 100C yielded dried shrimp of the best quality in terms of low percentage of shrinkage, high percentage of rehydration, low maximum shear force and high value of redness compared to shrimp dried using other conditions. A simple mathematical model that enables prediction of the drying behavior of shrimp in a jet‐spouted bed dryer has also been developed.