Effects of Process Parameters on Quality Changes of Shrimp During Drying in a Jet‐Spouted Bed Dryer

Abstract

The objective of the present study was to investigate the effects of various parameters, that is, concentration of salt solution (2%, 3%, 4%[w/v]), boiling time (3, 5, 7 min), drying air temperature (80, 100, 120 degrees C), and size of shrimp, on the kinetics of drying and various quality attributes of shrimp, namely, shrinkage, rehydration ability, texture, colors, and microstructure, during drying in a jet-spouted bed dryer. In addition, the effects of these processing parameters on the sensory attributes of dried shrimp were also investigated. Small shrimp (350 to 360 shrimp/kg) and large shrimp (150 to 160 shrimp/kg) were boiled and then dried until their moisture content was around 25% (d.b.). It was found that the degree of color changes, toughness, and shrinkage of shrimp increased while the rehydration ability decreased with an increase in the concentration of salt solution and boiling time. Size of shrimp and drying temperature significantly affected all quality attributes of dried shrimp. The conditions that gave the highest hedonic scores of sensory evaluation for small dried shrimp are the concentration of salt solution of 2% (w/v), boiling time of 7 min, and drying air temperature of 120 degrees C. On the other hand, the conditions that gave the highest hedonic scores of sensory evaluation for large dried shrimp are the concentration of salt solution of 4% (w/v), boiling time of 7 min, and drying air temperature of 100 degrees C. The quality attributes of dried shrimp measured by instruments correlated well with the sensory attributes, especially the color of dried shrimp.

Kinetics of astaxanthin degradation and color changes of dried shrimp during storage

“…The boiled shrimp was then introduced to a jet spouted bed dryer (Niamnuy et al, 2007a). An initial static bed height was set to be around 25 cm.…”

“…Tapaneyasin et al (2005) and Niamnuy et al (2007a) indeed studied the effects of the size of shrimp as well as that of the inlet air temperature on the color changes of shrimp dried in a jet spouted bed dryer. It was found that the size of shrimp and inlet air temperature significantly affected the color changes of dried shrimp and the use of a constant inlet air temperature of 100-120°C yielded dried shrimp of higher redness value.…”

Influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis)

“…This observation was in disagreement with work of Viskelis et al (2011) who reported an increase in metric chroma values of apples during storage. Development of redness on exposure of shrimp meat to heat and/or gamma radiation is as a result of the release of astaxanthin when carotenoproteins breakdown during protein denaturation (Niamnuy et al, 2007;Akonor et al, 2016).…”

Evaluation of Different Dehydration Methods of Cooked Mussels

“…However, texture indexes were positively affected by increasing the air-drying temperature probably because of changes in food protein matrix. Niamnuy et al (2007) studied the drying process of shrimps in a jet-spouted bed dryer. The effect of various parameters (concentration of salt, size, cooking time, and drying air temperature) was investigated upon the kinetics of drying and various quality attributes of shrimps during drying.…”