Shrimp Drying Characterizes Undergoing Microwave Treatment

Farhang, Asie; Hosainpour, Adel; Darvishi, Hosain; Nargesi, Farzad

doi:10.5539/jas.v3n2p157

Cited by 10 publications

(9 citation statements)

References 28 publications

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“…Meanwhile, there is a little energy loss during microwave heating for most of the microwave energy can be absorbed by the samples. Consequently, the microwave heating can bring many benefits such as drying time being shortened, high thermal efficiency, economical space utilization, more sanitary environment, precise process control, fast start-up and shut-down operations, compared to the convective drying [7,8]. Moreover, the volatile matter of the coal is hardly affected by microwave treatment at power levels between 5 and 10 kW [9].…”

Section: Introductionmentioning

confidence: 99%

Combined effects of additives and power levels on microwave drying performance of lignite thin layer

Chen

Huang

et al. 2016

Drying Technology

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The microwave drying performance of lignite thin layer in a bench-scale setup was highlighted in terms of three additives with 10% dosage. The dielectric loss for dried lignite, raw lignite, lignite/coal fly ash, lignite/Na 2 SO 4 and lignite/Na 2 CO 3 at 2450 MHz were 0.06, 0.13, 0.14, 0.15 and 0.18. In comparison with raw lignite, the average temperature rising of the thin layer at 385 W for lignite blending with sodium carbonate, sodium sulfate and coal fly ash was about 10, 7 and 2 °C. The apparent activation energies of both falling rate periods for lignite blending with three additives were less than that of raw lignite. Sodium carbonate among three additives could be preferable one, followed by sodium sulfate and coal fly ash. The energy efficiency increased with the addition of sodium carbonate, sodium sulfate and coal fly ash. The required electricity energy for lignite/Na 2 CO 3 blend at 385 W was reduced by about one half in compared with the raw lignite.

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Section: Introductionmentioning

confidence: 99%

Combined effects of additives and power levels on microwave drying performance of lignite thin layer

Chen

Huang

et al. 2016

Drying Technology

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“…Drying time, water activity, and rehydration ratio were selected as the response variables. The levels were selected based on literature reviews (Darvishi et al, 2012; Farhang et al, 2011; Lee et al, 2021). A three‐factor, three‐level BBD experimental design was used in optimizing the drying conditions for shrimp in a hot air‐assisted microwave (HAMW) drying system.…”

Section: Methodsmentioning

confidence: 99%

“…They reported that microwave drying showed an increase in protein contents since it had less effect on the amino acid composition of grass carp fillets. Microwave drying of shrimp increased drying efficiencies to about 22.54% and reduced specific energy consumption to about 28.94%, by increasing MW power from 200 to 500 W (Farhang et al, 2011). Drying under the microwave (MW) was found to lower drying time and enhance energy efficiency (Soysal et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Process optimization for drying of Shrimp (Metapenaeus dobsoni) under hot air‐assisted microwave drying technology using response surface methodology

Alfiya

Rajesh²,

Murali

et al. 2023

J Food Process Engineering

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The study was carried out to optimize the drying conditions of shrimp in the hot airassisted microwave drying system using response surface methodology. The drying experiments were performed using a Box-Behnken design with air temperature (50-70 C), air velocity (.5-1.5 m/s), and microwave power level (600-1000 W) as independent variables and drying time, water activity, and rehydration ratio as independent variables. The obtained response variables were fitted into the various regression equations to predict a suitable model. The methodology of desired function was applied to indicate 61.74 C air temperature, 922.61 W microwave power, and 1.0 m/s air velocity which offered a reduced drying time of 2.8 h, the water activity of .424 and improved rehydration ratio of 2.51, respectively with a desirability value of .949. The moisture content, drying efficiency, shrinkage, and total color change were determined for the samples obtained under optimized conditions and were observed as 16.5% (w.b), 35.71%, 14.14%, and 16.95 ± 2.14, respectively. Scanning electron microscopy analysis of dried shrimp showed the formation of pores of diameters ranging from 3.17 to 10.6 μm. The process parameters optimized under the study for hot air-assisted microwave drying can be used for the production of good-quality dried shrimps. Practical applicationsGenerally, fish and fish products are dried in the open sun or solar dryers in most developing countries. The traditional methods offer the least process controls with maximum energy and manpower demand to meet the ever-growing industry requirements with increased awareness of the safety and quality of the dried products. The hot air-assisted microwave (HAMW) drying system developed under the study could have complete control over the process parameters without compromising the quality of the dried product. The study suggests the HAMW drying system as a potential means of drying technique for large-scale commercial production of dried shrimps.

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“…Such conditions produce modifications on the structural and biochemical components, which affects the sensory quality of the product (Hernández‐Becerra, Ochoa‐Flores, Soto‐Rodriguez, Rodriguez‐Estrada, & García). Others methods of water removal used for processing shrimp are as follows: superheated steam (Prachayawarakorn et al., 2002), jet‐spouted bed (Niamnuy et al., 2007), heat pump (Guochen et al., 2009), microwave (Farhang et al., 2011), infrared (Tirawanichakul et al, 2008), and electrohydrodynamic (Bai & Sun, 2011) drying, as well as the freeze‐drying (Donsì et al, 2001). However, although these methods offer certain advances in shrimp drying, the most commonly used methods for processing shrimp are still the conventional sun drying and hot air drying (Akonor et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound use as a pretreatment for shrimp (Litopenaeusvannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties

Castañeda‐López

Ulloa

Rosas‐Ulloa

et al. 2021

J. Food Process. Preserv.

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Alternative pretreatments to food materials are necessary to enhance the dehydration process and improve the quality of products. The aim of this study was to evaluate the effect of the ultrasound pretreatments on the dehydration behavior and quality characteristics of dehydrated shrimp. Shrimps were ultrasonicated in a salt solution (10%) at 4°C for 15 and 30 min in an ultrasonic bath (130 W, 40 kHz) and then dehydrated and their kinetics modeled. The ultrasound pretreatments for 15 and 20 min diminished the dehydration time by 15.6% and 12.1%, respectively, in comparison with the control treatments, being the Page model the one that best described the dehydration kinetics. The content of ash significantly increased (p < .05) and the water activity (aw) significantly decreased (p < .05), while some rehydration quality indices also raised in the dehydrated shrimps pretreated with ultrasound in comparison with controls. Ultrasound can potentially be applied for shrimp dehydration, given the advantages in reducing processing time and improving product quality. Practical applications Shrimp (Litopenaeus vannamei) is a nutritious seafood that is appreciated for its delicious meat, which represents 53% of the world’s aquaculture production of crustaceans. Unfortunately, shrimp like many foods is highly perishable; hence, different processing technologies must be applied to improve its useful life. At present, drying is the main applied method in the aquatic product processing industry, but depending of the applied conditions, changes may occur that affect the quality of the product. Pretreatments such as the ultrasound improved the dehydration process and the quality of the dehydrated shrimp. Therefore, such conditions could be used to produce ready‐to‐eat food from shrimp, as is currently demanded by consumers.

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Shrimp Drying Characterizes Undergoing Microwave Treatment

Cited by 10 publications

References 28 publications

Combined effects of additives and power levels on microwave drying performance of lignite thin layer

Combined effects of additives and power levels on microwave drying performance of lignite thin layer

Process optimization for drying of Shrimp (Metapenaeus dobsoni) under hot air‐assisted microwave drying technology using response surface methodology

Ultrasound use as a pretreatment for shrimp (Litopenaeusvannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties

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