Simulation of a Mixed Air and Superheated Steam Drying System

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

doi:10.1081/drt-200047883

Cited by 8 publications

(2 citation statements)

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“…White shrimps (Litopenaeus vannamei) The shrimp drying process using a superheated steam drying cabinet within the temperature range of 140-160°C was performed 22 . The effect of steaming on physical and chemical characteristics white shrimp (Litopenaeus vannamei) was determined 13 .…”

Section: Effect Of Steaming Temperature and Time To Physicochemical Microbiological And Sensory Characteristics Of The Curcumin-dry-saltementioning

confidence: 99%

Effect of Dry-Salted Curcumin and Various Physicochemical and Technical Factors for the Shelf Life of White Shrimp (Litopenaeus Vannamei)

et al. 2018

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Loss of quality in seafood has been considered hazardous to consumers due to the proliferation and colonization of pathogenic bacteria. White shrimp (Litopenaeus vannamei) is a very important food due to high protein compostion and nutritional component. White shrimp (Litopenaeus vannamei) was a product of high value, for local consumption as well as export. However, the quick deterioration of white shrimp was caused owing to high moisture and protein content. Drying was one of the best choices to process this seafood. Besides the preservation purposes, the demand for dried shrimp has also been driven by the flavour of the products. Curcumin has been used in traditional medicine to prevent bacterial and fungal growth. It has been used as an ingredient in food recipes. Objective of this research focused on different technical aspects such as the effect of salt and curcumin concentration during soaking; temperature and time of steaming; temperature of drying to chemical, microbial and sensory characteristics during the processing of curcumin-dry-salted white shrimp. The present study also evaluated shelf life extension of curcumin-dry-salted white shrimp under storage conditions. It has been proved that this white shrimp was highly acceptable level in curcumin-dry-salted condition and also maintained best quality.

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Section: Effect Of Steaming Temperature and Time To Physicochemical Microbiological And Sensory Characteristics Of The Curcumin-dry-saltementioning

confidence: 99%

Effect of Dry-Salted Curcumin and Various Physicochemical and Technical Factors for the Shelf Life of White Shrimp (Litopenaeus Vannamei)

et al. 2018

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“…They reported that the shrimp dried by the superheated steam shows a higher degree of shrimp quality. Namsanguan et al (2005) performed the simulation of the drying process of shrimp using a superheated steam drying cabinet within the temperature range of 140-160°C. Jayasinghe et al (2006) studied the influence of temperature range of 50-90°C at 1, 2 and 3h drying time on convective drying kinetics of cooked shrimp.…”

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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Crustacean Shellfish

Gökoğlu

2021

Shellfish Processing and Preservation

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Simulation of a Mixed Air and Superheated Steam Drying System

Cited by 8 publications

References 0 publications

Effect of Dry-Salted Curcumin and Various Physicochemical and Technical Factors for the Shelf Life of White Shrimp (Litopenaeus Vannamei)

Effect of Dry-Salted Curcumin and Various Physicochemical and Technical Factors for the Shelf Life of White Shrimp (Litopenaeus Vannamei)

Shrimp Drying Characterizes Undergoing Microwave Treatment

Crustacean Shellfish

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