Kinetic Modeling of Volume and Lightness Retention of Shrimp During Drying

Ivanett Barreto
Category: 
Graduate (PhD)
Advisor: 
Dennis R. Heldman
Department: 
Food, Agricultural and Biological Engineering
Abstract: 

Shrimp drying requires crucial control measures in its processing. The objectives of this study were to investigate the effect of drying temperatures (80-130°C) and convective heat transfer coefficients (100-130 W/m2K) on a shelf-life limiting attribute and quality attribute of dried shrimp; to develop mathematical models to control and predict shrimp quality during drying; and to optimize the process to achieve maximum quality retention. The first-order model adequately described the lightness ratio retention and volume retention. The results showed that the drying temperature and heat transfer coefficient had a significant effect on the quality of dried shrimp and processing time. It was demonstrated that the quality attributes can be predicted using incremental analysis.  The optimal process design is a jet-spouted bed dryer, drying temperature of 130°C, heat transfer coefficient of 130 W/m2K and drying time of 50 minutes. Further studies are required to evaluate the effect of process parameters on other quality attributes.