Study on a Combination Drying Technique of Shrimp

In order to develop a highly efficient drying technique for shrimp, a combination of air drying (AD) and vacuum freeze drying (FD) is examined. The drying rate of combination drying, the shrinkage, rehydration ratio, and sensory properties, such as the color and trimness, of the dried product in the...

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Bibliographic Details
Published inApplied Mechanics and Materials Vol. 260-261; pp. 804 - 807
Main Authors Hu, Yu Cai, Bai, Ya Xiang, Huang, Qiang
Format Journal Article
LanguageEnglish
Published Zurich Trans Tech Publications Ltd 01.12.2012
Subjects
Shrinkage Rate
Combined Drying
Rehydration Ratio
Drying Rate
Shrimp
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Summary:In order to develop a highly efficient drying technique for shrimp, a combination of air drying (AD) and vacuum freeze drying (FD) is examined. The drying rate of combination drying, the shrinkage, rehydration ratio, and sensory properties, such as the color and trimness, of the dried product in the AD–FD method are measured. Compared with FD, the combined process consumes less drying time, compared with AD drying alone. Also the product processed by combined drying displays lower shrinkage, higher rehydration rate and better sensory qualities.
Bibliography:Selected, peer reviewed papers from the 2012 Asian Pacific Conference on Energy, Environment and Sustainable Development (APEESD 2012), November 12-13, Kuala Lumpur, Malaysia
ISBN:3037855681
9783037855683
ISSN:1660-9336
1662-7482
1662-7482
DOI:10.4028/www.scientific.net/AMM.260-261.804