Desorption isotherms for shrimp were determined at the temperatures of 50, 60, 70 and 80 C. Amongst the moisture equilibrium predictions between the BET and GAB models, the latter has a better predictable capability. The GAB parameters are correlated with the temperatures by the Arrhenius expression. Drying characteristics of shrimp in drying media at the temperature range of 120-180 C for superheated steam and of 70-140 C for hot air have been examined. Drying rate and effective diffusion coefficient are used to quantify quantitatively the difference between the superheated steam and the hot air dryings. The temperature is more important effect on drying rate and effective diffusion coefficient in the superheated steam than in the hot air. Inversion temperature exists between 140 and 150 C. Comparing to the hot air, 669 ORDER REPRINTS 670 PRACHAYAWARAKORN ET AL.the shrimp dried by the superheated steam shows a lower degree of shrimp shrinkage. In addition, product colours are slightly different to those from the commercial sources.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.