Drying Kinetics and Quality of Shrimp Undergoing Different Two-Stage Drying Processes

Namsanguan, Yuvanaree; Tia, Warunee; Devahastin, Sakamon; Soponronnarit, Somchart

doi:10.1081/drt-120034261

Cited by 97 publications

(46 citation statements)

References 16 publications

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“…The latter display a significant influence with increasing temperature [29]. Comparable results have been reported in baking squid [53] and during shrimp drying [54]. Drying causes protein denaturation by irreversible structural changes that lead to a change in texture [2].…”

Section: Texture Profile Analysis (Tpa)supporting

confidence: 55%

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Lemus‐Mondaca

Pizarro-Oteíza

Pérez‐Won

et al. 2018

Journal of Food Quality

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The focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature ∘ C) on the product quality. In addition, the mass transfer kinetics of salt and water was also studied. The optimal time of the osmotic treatment was established until reaching a pseudo equilibrium state of the water and salt content (290 min). The water effective diffusivity values during drying ranged from 3.76 to 4.75 × 10 −9 m 2 /s for three selected temperatures (40, 60, and 80 ∘ C). In addition, experimental data were fitted by Weibull distribution model. The modified Weibull model provided good fitting of experimental data according to applied statistical tests. Regarding the evaluated quality parameters, the color of the surface showed a change more significant at high temperature (80 ∘ C), whereas the nonenzymatic browning and texture showed a decrease during drying process mainly due to changes in protein matrix and rehydration rates, respectively. In particular, working at 60 ∘ C resulted in dried samples with the highest quality parameters. IntroductionThe red abalone (Haliotis rufensces) is an herbivorous gastropod mollusk living naturally in the bedrock of water between 1 and 30 m depth. The culture of abalone has increased considerably, since it is highly appreciated as a seafood of high commercial value, especially in countries like China and Japan [1], enjoying the firm texture, as well as cooked product tenderness [2]. This species of abalone is considered exotic seafood and is one of the most expensive seafood products (Briones-Labarca et al., 2011). From the above, the Aquaculture in Chile has grown considerably, while exports have been important after copper, forestry, and fruits, considering that for the future it will be one of the most important sources of food for the world. This way, the cultivation has been currently focused on univalve (red abalone), bivalves (oysters), crustaceans (lobsters), cephalopods (cuttlefish), and salmon species, all with growing demand around the world [3]. Marine products are extremely perishable and the time to spoilage depends mainly on species, handling, processing, and storage temperature [4]. Currently, these products are sold as frozen, canned, or cooked frozen. However, the procedures involved can affect the quality attributes such as texture and taste [5]. Therefore, new treatments and/or processes are needed to minimize biological reactions and physicochemical leading to the loss of food quality [5] in order to increase product shelf-life.Many studies have focused on different methods of preservation, with the hot-air drying being one of the most important processes [6,7]. This process reduces the water activity through loss of moisture, preventing the growth and reproduction of microorganisms [8]. Convective drying

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Section: Texture Profile Analysis (Tpa)supporting

confidence: 55%

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Lemus‐Mondaca

Pizarro-Oteíza

Pérez‐Won

et al. 2018

Journal of Food Quality

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“…Visetsuntorn and Banjong (2010) studied the drying characteristics of shrimp in a batch convective dryer at 40-70ºC air temperatures. Namsanguan et al (2004) and Namsanguan (2007) studied drying of shrimp at hybrid superheated steam and heat pump dryers and reported the same phenomenon in shrimp drying. Guochen et al (2009) have investigated dehydration property of shrimp undergoing heat-pump drying process.…”

Section: Introductionmentioning

confidence: 99%

Shrimp Drying Characterizes Undergoing Microwave Treatment

Farhang¹,

Hosainpour²,

Darvishi³

et al. 2011

JAS

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In this paper, a laboratory microwave oven was used to dry the shrimp, applying microwave power in the four levels of 200, 300, 400 and 500W. Results indicated that drying took place in the falling rate period. The drying rate increased with drying microwave power, but decreased with moisture content. The effective diffusivity varied from 1.54×10 -10 to 1.43×10 -9 m 2 /s. About 22.54% increase in drying efficiency and about 28.94% (0.937MJ/kg[H 2 O]) decrease in specific energy consumption could be obtainable by increasing the microwave power from 200 to 500W.

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“…In the early stage of this type of oven heating, the steam condenses on the food surface and the surface temperature rapidly rises to dew point temperature (Iyota et al, 2001;Namsanguan et al, 2004;Mujumdar, 2004). This process could strongly affect the surface color of products.…”

Section: Introductionmentioning

confidence: 99%

“…A lot of research has been conducted on food color in the fields of food engineering, science, and drying (Kurokida et al, 2001;Iyota et al, 2001;Koyunch et al, 2003;Namsanguan et al, 2004) as well as cooking in Japan (Okuda, 2002;Tatsuguchi et al, 2003;Shidoji and Toko, 2003;Ohtani et al, 2003;Shibukawa et al, 2003). The first quality judgment made by a consumer about food at the point of sale is based on its appearance.…”

Section: Introductionmentioning

confidence: 99%

Color Measurement Methods for Optimization of Oven Operation (Baking of Sliced Bread with Superheated Steam and Hot Air)

Iyota

Sakai

Mamiya

2013

FSTR

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An in-situ color measurement method during heating in an oven is required for optimizing the oven cooking operation. However, conventional colorimetric apparatus is not applicable because such processes usually involve high temperatures and wet surfaces. In this study, we equip an oven chamber with optical fibers connected to a halogen light and spectrometer to perform the in-situ (real time) color measurement. To demonstrate the usability of this method, we observed the color change in white bread heated by hot air and superheated steam at 200℃ as a trial experiment, and compared results from two other types of colorimetric measurements of the samples after heating: a color image recording system using a digital camera, and a commercial spectrophotometer. We found that the value of L* decreased more quickly, and b* had a lower value for baking by superheated steam in comparison with baking by hot air at the same temperature.

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Drying Kinetics and Quality of Shrimp Undergoing Different Two-Stage Drying Processes

Cited by 97 publications

References 16 publications

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Shrimp Drying Characterizes Undergoing Microwave Treatment

Color Measurement Methods for Optimization of Oven Operation (Baking of Sliced Bread with Superheated Steam and Hot Air)

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