Peer Reviewed Journal Articles (Inter.) (Engg)

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Browsing Peer Reviewed Journal Articles (Inter.) (Engg) by Author "D.S., Aniesrani Delfiya"

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    Energy and water consumption pattern in seafood processing industries and its optimization methodologies
    (Elsevier, 2021-10) S., Murali; V., Soumya Krishnan; P.R., Amulya; P.V. Alfiya; D.S., Aniesrani Delfiya
    The study aims to comprehensively assess the energy and water consumption pattern in the seafood industries and suggest measures for the sustainable development of the sector. The unscrupulous usage of water and higher consumption of energy resulted in an uncontrolled generation of wastewater and enormous usage of fossil fuels. In the seafood industry, energy is primarily used for machinery and equipment handling processes such as freezing, refrigeration, heating, cooling, and drying. Similarly, a huge amount of clean water is used for cleaning machinery and plant, and for operations like washing of raw material, de-icing, defrosting, and salt splashing. As a consequence, in the energy-water nexus, additional energy is required for drawing fresh water and further processing of wastewater demands energy that results in air pollution and greenhouse gas emissions and incurring additional costs to the plant. Hence, this review mainly focuses on the significance of energy and water use optimization in the seafood industry, the existing trend of energy and water use pattern and management practices, optimization strategies, and the seafood-energy-water nexus and its environmental implications.
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    Process optimization for drying of Shrimp (Metapenaeus dobsoni) under hot air-assisted microwave drying technology using response surface methodology
    (Wiley, 2023-03-18) P.V., Alfiya; G.K., Rajesh; S., Murali; D.S., Aniesrani Delfiya; Samuel, Manoj P.; M.V., Prince; K.P., Sudheer
    The study was carried out to optimize the drying conditions of shrimp in the hot airassisted microwave drying system using response surface methodology. The drying experiments were performed using a Box–Behnken design with air temperature (50– 70 C), air velocity (.5–1.5 m/s), and microwave power level (600–1000 W) as independent variables and drying time, water activity, and rehydration ratio as independent variables. The obtained response variables were fitted into the various regression equations to predict a suitable model. The methodology of desired function was applied to indicate 61.74 C air temperature, 922.61 W microwave power, and 1.0 m/s air velocity which offered a reduced drying time of 2.8 h, the water activity of .424 and improved rehydration ratio of 2.51, respectively with a desirability value of .949. The moisture content, drying efficiency, shrinkage, and total color change were determined for the samples obtained under optimized conditions and were observed as 16.5% (w.b), 35.71%, 14.14%, and 16.95 ± 2.14, respectively. Scanning electron microscopy analysis of dried shrimp showed the formation of pores of diameters ranging from 3.17 to 10.6 μm. The process parameters optimized under the study for hot air-assisted microwave drying can be used for the production of good-quality dried shrimps.