Effect of microwave and conventional drying process on the drying kinetics and physico-chemical quality of brown shrimp (Metapenaeus dobsoni)

被引:0
|
作者
Verma, Sumit Kumar [1 ]
Ganesan, P. [1 ]
Kishore, Pankaj [2 ]
Sasikala, Remya [2 ]
Mohan, C. O. [2 ]
Padmavathy, Pandurengan [1 ]
Muralidhran, Nagarajan [3 ]
Jagannath, Bindu [2 ]
机构
[1] Tamil Nadu Dr J Jayalalithaa Fisheries Univ TNJFU, Fisheries Coll & Res Inst, Thoothukkudi 628008, Tamil Nadu, India
[2] ICAR Cent Inst Fisheries Technol, Kochi 682029, Kerala, India
[3] Tamil Nadu Dr J Jayalalithaa Fisheries Univ TNJFU, Dr MGR Fisheries Coll & Res Inst, Dept Fish Proc Technol, Ponneri 601204, Tamil Nadu, India
来源
INDIAN JOURNAL OF FISHERIES | 2024年 / 71卷 / 02期
关键词
Colour Conventional drying Drying kinetics; Microwave drying Shrimp Texture; CARP HYPOPHTHALMICHTHYS-MOLITRIX; FISH;
D O I
10.21077/ijf.2024.71.2.139441-14
中图分类号
S9 [水产、渔业];
学科分类号
0908 ;
摘要
The aim of this study was to compare the drying kinetics, proximate composition, instrumental texture and colour profiling of dried shrimp (Metapenaeus dobsoni) under open sun drying (30 +/- 2 degrees C), solar with electricity backup drying (60 degrees C) and advanced microwave (1000W/60 degrees C) drying techniques. Initially, the drying rate was faster and inversely related to the progress of time. Upon comparison, it was observed that the drying rate was highest in the microwave drying technique compared to solar with electric backup drying and open sun drying. The protein (15.76 to 71.12%), fat (0.39% to 5.96%) and ash content (0.54 to 3.10%) showed an increase as the drying process progressed. Furthermore, the moisture content of the dried shrimp products was observed to be in the range of 9.9 to 12.5%. The water activity of dried shrimp ranged from 0.63 to 0.69. The energy value of fresh shrimp was 70.43 kcal 100 g-1, which increased to 357 kcal 100 g-1 after drying. The hardness decreased during the drying process, while during storage, it showed an increasing trend. Higher redness and lower yellowness were observed for microwave-dried shrimps compared to other drying techniques, indicating superior quality. The study indicated more efficiency for the microwave drying technique with a higher drying rate and yielded a product with superior quality characteristics in terms of colour and texture.
引用
收藏
页码:105 / 112
页数:8
相关论文
共 50 条
  • [31] Effect of Solar Drying on Physico-chemical and Antioxidant Properties of Mango, Banana and Papaya
    Ghan Shyam Abrol
    Devina Vaidya
    Ambika Sharma
    Surabhi Sharma
    National Academy Science Letters, 2014, 37 : 51 - 57
  • [32] Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates
    Ghribi, Abir Mokni
    Gafsi, Ines Maklouf
    Blecker, Christophe
    Danthine, Sabine
    Attia, Hamadi
    Besbes, Souhail
    JOURNAL OF FOOD ENGINEERING, 2015, 165 : 179 - 188
  • [33] Effect of drying methods on proximate composition and physico-chemical properties of cocoyam flour
    Ogunlakin, G.O.
    Oke, M.O.
    Babarinde, G.O.
    Olatunbosun, D.G.
    American Journal of Food Technology, 2012, 7 (04) : 245 - 250
  • [34] Effect of drying methods on physico-chemical properties and antioxidant activity of Dendrobium officinale
    Qingran Meng
    Haoran Fan
    Yinghao Li
    Lianfu Zhang
    Journal of Food Measurement and Characterization, 2018, 12 : 1 - 10
  • [35] Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates
    Borchani, Chema
    Besbes, Souhail
    Masmoudi, Mane
    Blecker, Christophe
    Paquot, Michel
    Attia, Hamadi
    FOOD CHEMISTRY, 2011, 125 (04) : 1194 - 1201
  • [36] Comparative studies on the effect of mineral matter on physico-chemical properties, inherent moisture and drying kinetics of Chinese lignite
    Zhao, Pengfei
    Zhong, Liping
    Zhao, Yuemin
    Luo, Zhenfu
    ENERGY CONVERSION AND MANAGEMENT, 2015, 93 : 197 - 204
  • [37] Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process
    Wu, Zeyu
    Wang, Haiyan
    Zhang, Li
    Xian, Zhaojun
    Li, Honghong
    He, Yiwen
    Hui, Ailing
    Zhou, An
    Guo, Li
    Zhang, Wencheng
    INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2021, 17 (10) : 805 - 814
  • [38] Conventional and microwave drying of kefir grains: effect on drying, rehydration and fermentation kinetics and viability of kefir grains
    Karabekiroglu, Sena Nur
    Kilic, Dilek
    INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2025, 21 (03) : 183 - 193
  • [39] An examination of the drying kinetics and physico-chemical properties of ethylcellulose films from organic solvent casting
    Zou, Q.
    Jones, D.
    Gorman, S.
    Walker, G.
    Andrews, G.
    JOURNAL OF PHARMACY AND PHARMACOLOGY, 2008, 60 : A41 - A41
  • [40] Effect of Peeling Methods on Drying Characteristics and Physico-chemical Properties of Yellow Peach Prepared by Combined Osmotic Dehydration and Drying
    Wang F.
    Lü J.
    Bi J.
    Xin G.
    Zhang Y.
    Yu X.
    Journal of Chinese Institute of Food Science and Technology, 2021, 21 (09): : 121 - 129