Kinetic Modeling of Volume and Lightness Retention of Shrimp During Drying

Ivanett Barreto
Graduate (PhD)
Dennis R. Heldman
Food, Agricultural and Biological Engineering

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.