Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder

Azizpour, Mehran; Mohebbi, Mohebbat; Khodaparast, Mohammad Hossein Haddad

doi:10.1016/j.ifset.2016.01.002

Cited by 67 publications

(75 citation statements)

References 33 publications

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“…Consequently, in terms of porosity, powders can be ranked as follows: freeze-dried (approximately 69.63%) ≈ spray-dried (approximately 67.19%) > vacuum-dried (between approximately 60.12% and 63.74%). Based on scanning electron micrographs, Azizpour et al [ 29 ] stated that the high temperature promotes the increase in porosity of dried material. However, other studies suggested that surface roughness is typical for spray dried powders at low temperatures.…”

Section: Resultsmentioning

confidence: 99%

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

Tkacz

Michalska-Ciechanowska

Turkiewicz

et al. 2020

Molecules

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Sea buckthorn (Hippophaë rhamnoides L.) juice with inulin, maltodextrin, and inulin:maltodextrin (1:2 and 2:1) were spray-, freeze- and vacuum-dried at 50, 70 and 90 °C. The study aimed to assess the impact of drying methods and carrier agents on physical properties (moisture content, water activity, true and bulk density, porosity, color parameters, browning index), chemical components (hydroxymethylfurfural and phenolic compounds) and antioxidant capacity of sea buckthorn juice powders. Storage of powders was carried out for six months. Inulin caused stronger water retention in powders than maltodextrin. Vacuum drying provided powders with the highest bulk density. Maltodextrin did not promote browning and HMF formation as strongly as inulin. More phenolic compounds were found in powders with maltodextrin. Storage increased the antioxidant capacity of powders. The results obtained will be useful in optimizing the powders production on an industrial scale, designing attractive food ingredients.

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Section: Resultsmentioning

confidence: 99%

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

Tkacz

Michalska-Ciechanowska

Turkiewicz

et al. 2020

Molecules

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“…Similar values of a w were reported for the powders obtained from yacon juice foamed with albumin and dried at 50, 60, and 70°C, [22] Gac fruit foamed with methylcellulose and dried at 60, 70, and 80°C [15] and shrimp powder foamed with xanthan gum and dried at 45, 60, 75, and 90°C. [21] Figure 1a shows the moisture content of the foams as a function of time, representing the drying kinetics at 60°C of the mango pulp foams containing EMB, ALB, EMB-ALB, and without the addition of foaming agents. An evaluation of the drying times at 60°C showed that the foams prepared with EMB and EMB-ALB exhibited a tendency for longer drying times than the foams produced with ALB or the fresh pulp.…”

Section: Drying Kineticsmentioning

confidence: 99%

“…This technique has been investigated for the production of fruit juice and/or pulp powders, such as mango, [9,12,13] apple, [14] Gac fruit (Momordica cochinchinensis) aril, [15] muskmelon (Cucumis melo), [16] sour cherry, [17] papaya, [8] pineapple, [6] purple-cherry, [18] and blackcurrant. [19] It has also been applied to obtain cowpea flour, [20] albumin poder, [11] shrimp powder, [21] and yacon juice powder. [22] Various foaming agents have been tested, and in all cases the authors managed to obtain formulations and procedures resulting in products with good sensory quality and fast drying rates.…”

Section: Introductionmentioning

confidence: 99%

Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality

et al. 2016

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This study investigated the foam mat drying process parameters (temperature and concentration of foaming agents, albumin, and an emulsifier blend) and evaluated their effects on drying kinetics, color, carotenoid retention, and solubility of the mango pulp powder. Fick's model was able to represent the foam mat drying kinetics. The foaming agents and high temperatures enhanced the carotenoid retention. This was explained by the greater effective water diffusion coefficients that allowed obtaining products with low moisture contents and water activities in short processing times of up to 3 h, with high carotenoid retention and color maintenance.

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“…Before downloading the shrimp to the setting determined by the initial humidity of the product [5,6]. A resistance thermometer was used to measure the temperature in the center of the shrimp.…”

Section: Description Of the Experimental Setup And Methodology The Exmentioning

confidence: 99%

“…The analysis of various methods of drying of the Chinese shrimp is given [5]. The paper [6] analyzes the effect of drying temperature on the physico-chemical and microstructural properties of shrimp meat. In [7,8] the advantages of the method of convective drying are substantiated and the parameters of moisture transfer during the drying of shrimp are determined.…”

Section: Introductionmentioning

confidence: 99%

Study of shrimp drying

Суслов¹,

Fatykhov²

2019

P&FPE

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The purpose of the research was to determine the energy-saving operating parameters of the shrimp drying for the production of snack products. Analysis of the energy intensity of the process and the conditions for achieving product quality showed that convective drying the most appropriate technique for obtaining snack products from boiled shrimp. The method of experiments for convective drying of raw materials is developed. As a result of research data on kinetics of drying cleared boiled sea shrimp and boiled sea shrimp in a shell without head depending on various parameters of process are received. In the process of convective drying temperature and humidity of the working environment of the drying chamber are the most influencing factors. Their relationship with the rate of dehydration of sea shrimp in the form of a second order polynomial is obtained by the method of experiment planning. Based on the results of the study, mathematical models of the drying process of purified boiled sea shrimp and boiled sea shrimp in a shell without head in a convective drying plant were developed. Regression equations describing the effect of the regime parameters of convective drying on the rate of dehydration of the product were obtained. A mathematical model of the process of convective drying boiled meat of sea shrimp and shrimp in the shell without head, establishing the relationship of the process parameters: humidity φ, and temperature T of the working medium of the convective drying unit at the rate of dehydration of the product was developed. The rational parameters of convective drying the meat of sea shrimp and shrimp in the shell without head are φ = 80% and T = 100 0 C.

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Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder

Cited by 67 publications

References 33 publications

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality

Study of shrimp drying

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