Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments

Costa, Marcus Vinicius da; Silva, Aline Kazumi Nakata da; Rodrigues, Priscila Rodrigues e; Silva, Luiza Helena Meller da; Rodrigues, Antônio Manoel da Cruz

doi:10.1590/fst.31517

Cited by 5 publications

(8 citation statements)

References 35 publications

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“…The MR of the shrimp dehydration diminished rapidly as the time augmented (Figure 1), in agreement with other studies of shrimp dehydration (Akonor et al, 2016; Costa et al, 2018). US accelerated the dehydration and shortened the dehydration time of shrimp by 15.6% and 12.1% for the US15 and US30 conditions, respectively, in comparison to the control treatments.…”

Section: Resultssupporting

confidence: 91%

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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Section: Resultssupporting

confidence: 91%

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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“…The results in Table 4 illustrates that the Bi value ranged between 1.0040 and 1.0826, which was the range in 0.1 < Bi < 10.0 at 60 and 70°C temperature, this means that the internal and external resistance were present, but it was lower than 0.1 at 70°C temperature (0.01359). Costa et al (2018) depicted that Bi for drying shrimp ranged between 0.1351 and 0.1430 due to use different pretreatments (boiling, salt solution, and smoking) for shrimp before drying. In addition, μ depends on the Bi, which is directly affected by Bi, as illustrated from results in Table 4.…”

Section: Resultsmentioning

confidence: 99%

“…For moisture diffusivity ( D ), the results in Table 4 showed that the D value was increased as drying temperature increased, and the highest and lowest D value was 3.245 × 10 −6 and 1.023 × 10 −8 at the temperature of 80 and 60°C, respectively. Costa et al (2018) found that the D value of dried shrimp using convective tray dryer ranged between 1.01 × 10 −8 and 2.05 × 10 −8 m 2 /s. In this study, the D value at 80°C was higher than in some literature.…”

Section: Resultsmentioning

confidence: 99%

“…As for moisture transfer coefficient ( h ), the results clarified that the h was increased with the increase of drying temperature, that is, h increased from 1.108 × 10 −6 to 2.210 × 10 −6 m/s when drying temperature increased from 60 to 80°C, respectively. The value of h is critical in assessing simultaneous heat and mass transfer processes (Costa et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

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A pilot‐scale rotary infrared dryer of shrimp (Metapenaeus affinis): Mathematical modeling and effect on physicochemical attributes

Al‐Hilphy

Al‐Mtury

Al‐IEssa

et al. 2021

J Food Process Engineering

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A new rotary infrared dryer (R.I.D.) was manufactured to dry shrimp (Metapenaeus affinis) at 60, 70, and 80 C. Also, mathematical modeling along with artificial neural networks (ANNs) was used for data prediction. The results showed that the exponential proposed model and ANN could be applied to well-predict the moisture ratio of shrimp. Besides, running R.I.D. at 80 C resulted in the highest reduction in moisture content and saved about 42% of drying time. The thermal efficiency of the R.I.D. at a temperature of 70 C ranged between 83 and 89%, which was about 15% higher than the conventional dryer. The drying rate by both R.I.D. and conventional methods consist of a falling rate period, ranging between 1.68 Â 10 À4 and 0.47 Â 10 À4 1/s. Furthermore, the mass transfer coefficient increased by about 104.6% when drying temperature increased from 60 to 80 C. The browning index increased with the increase of drying temperature. Specific energy consumption, browning index, and drying time of rotary infrared system were lower than those of conventional system by 46.9, 33.3, and 34.7%, respectively. R.I.D. reduced energy consumption, decreased the color changes, improved the rehydration ratio, and affected the chemical composition of dried shrimp as compared with the conventional process. Practical ApplicationsA new rotary infrared dryer was designed and developed and its performance was evaluated with the assistance of artificial neural networks. This system was shown to be energy-and time-saving and capable of producing high-quality dry shrimp (Metapenaeus affinis). Also, the system is simple and affordable due to reducing energy consumption and relatively low cost of components. Therefore, it has the potential to be used in the industry after further economic and technical evaluation. | INTRODUCTIONShrimp is a rich source of calcium, vitamins, protein, extractable compounds, vitamin B12, selenium, omega-3, highly unsaturated fatty acids, and astaxanthin. Also, it has a natural flavor and is considered a segment in the salad, pasta curry, soup, stir-fried dishes, but it has low calories and saturated fat (Göko glu, 2021). Drying is an effective and cheap method of food preservation, in addition to the convenience of preservation, and the flavor of dried shrimp is desirable (Guochen, Arason, & Arnason, 2010) and reduces enzymes activity due to

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“…Special attention is on the modeling of drying rate in a constant rate period and the overall mass transfer coefficient in the falling rate period as a function of air velocity, RH, temperature, and lumber thickness. However, a few alternative approaches are available, such as those based on Weibull and Bi-Di models [ 52 , 53 , 54 , 55 , 56 , 57 ]. We choose Ananias's approach because of its simplicity, flexibility, and coverage of these four process variables [ 58 , 59 , 60 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of air velocity, temperature, and relative humidity on drying kinetics of rubberwood

Chanpet

Rakmak

Matan

et al. 2020

Heliyon

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Kiln drying of rubberwood lumbers is a complex transport phenomenon for realistic modeling and simulation. To decouple this complexity, researchers usually divide their research into two parts. The first one is single-lumber drying kinetics to describe how wood lumber responds to its surface conditions. Then they combine this drying kinetics with a lumped transport model or dispersion model or computational fluid dynamics. The mathematical models are then solved numerically to predict the industrial kiln drying behaviors. This work focuses on the drying kinetics of stacked rubberwood lumbers using hot air at different air velocity (0.5, 1.5, 2.5, 3.5, 4.0 m/s), relative humidity (6–67% relative humidity (RH)) and temperature (60–100 °C). The drying kinetics followed the conventional drying theory. However, the two drying periods, namely constant and falling rate (CRP and FRP), were not distinct. As the air velocity increased, the transition from CRP to FRP is faster. The middle of the transition period (at critical moisture content, CMC) moves closer to the fiber saturation point (FSP). The overall mass transfer coefficients in the falling rate period for stacked rubberwood drying were lower than those predicted by the Ananias correlation. Hence, a modified formula was proposed, representing the overall moisture transfer coefficients as a function of air velocity, temperature, relative humidity, and lumbers thickness for the range of variables under investigation satisfactorily. In general, the drying rate and the overall moisture transfer coefficient increased with increasing air velocity, drying temperature, and decreasing RH. Relative humidity directly affects the driving force of moisture transfer rate because higher RH is associated with higher equilibrium moisture content. A lumped parameter model for kiln drying was also developed. After being integrated with the estimated mass transfer coefficient, the model can predict the moisture profiles in lab-scale kiln drying satisfactory, although the model needs more validation data. These kinetic parameters and correlation for stacked rubberwood drying can be used in more complex models and process optimization in future research.

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Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments

Cited by 5 publications

References 35 publications

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

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

A pilot‐scale rotary infrared dryer of shrimp (Metapenaeus affinis): Mathematical modeling and effect on physicochemical attributes

Effect of air velocity, temperature, and relative humidity on drying kinetics of rubberwood

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