Peer Reviewed Journal Articles (Inter.) (Engg)
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- ItemDesign and Development of Hot Air-assisted Continuous InfraredDrying System for Shrimps(Taylor & Francis, 2022-03-08)The study was aimed to develop a hot air (HA) assisted continuous infraredradiation (IR) drying system and dry the shrimp samples under HA mode (45 °C,1.5 m/s), IR mode (4500 W, 1.5 m/s), and a combination of IR-HA mode (4500 W,45 °C, 1.5 m/s). The shrimp samples attained a final moisture content of 15.12%,11.66%, and 11.98% (w.b) and drying efficiency of 8.78%, 15.65%, and 36.25%under the HA, IR, and IR-HA mode of drying in 21.5 h, 3 h, and 2 h, respectively.In this study, the IR-HA mode of drying of shrimp was found to be efficient withthe lowest drying time of 2 h, the specific energy consumption (1.80 kWh/kg),the water activity of 0.57, shrinkage of 7.27, rehydration ratio of 2.40, and themaximum color retention. Thus, the IR-HA drying mode is superior to both HAand IR drying modes for shrimps drying.
- ItemQuality evaluation of solar and microwave dried shrimps – A comparative study on renewable and dielectric heating methods(Elsevier, 2022-11-01)The study investigated the quality of shrimp dried under solar and microwave drying conditions. Microwave drying shortened the drying times to 58.3 % as compared to solar drying with increased drying rates. Effective moisture diffusivities of solar and microwave dried shrimp were 2.3 × 10 -10 m2 /s and 6.7 × 10-7 m2/s respectively. Drying and collector efficiency was in the range of 26.3 – 33.4 % and 32.5 – 41.2 % respectively for solar drying whereas the efficiency under microwave drying was 35.7 %. Textural attributes of solar-dried shrimp were superior to microwave-dried samples. The rehydration ratio and shrinkage of solar and microwave dried samples were 2.39 and 24.67 % and 2.51 and 14.14 % respectively. Biochemical and microbiological analyses of dried shrimp under both drying methods were found to be within safe limits. Economic analysis of solar and microwave dried shrimp showed that solar drying is more economically viable than microwave drying for the production of dried shrimp.
- ItemDevelopment and evaluation of hot air-assisted microwavedryer for shrimp (Metapenaeus dobsoni)(Wiley, 2022-08-23)The study aimed to develop a hot air-assisted continuous microwave (HAMW) dry-ing system and evaluate the drying of shrimp under microwave radiation. The dryingsystem comprised of a drying chamber with a conveyor belt of dimension 1.5 × 0.5 m,magnetron of 1.45 kW to generate microwaves at frequency of 2450 ± 50 MHz, hot airgeneration system with air heater of 1 kW and axial fan of 50 W and other controls.Moisture content of shrimp was reduced from 80.55% to 16.5% within 3.5 h of drying.Volumetric heating effect of microwaves resulted in reduction of drying times. Effectivemoisture diffusivity of microwave-dried shrimp was found to be 6.7 × 10−7 m 2 /s. Pagemodel was the suitable fit for the data under study (R2 = 0.998454, RMSE = 0.0.01552and χ2 = 0.000134). The drying efficiency and specific energy consumption for hotair-assisted microwave drying of shrimp were calculated to be 35.71% and 1.75 kWh/kg, respectively. Water activity, rehydration ratio and shrinkage of the dried shrimpsamples were 0.552%, 2.51% and 14.14%, respectively, with maximum color reten-tion. Proximate and microbiological analysis of fresh and dried shrimp were carriedout and were found to be under safe limits. The developed HAMW drying system wasfound to be suitable for shrimp drying under controlled conditions.
- ItemKinetics, modelling and evaluation of Bombay duck (Harpodon nehereus) dried in solar-LPG hybrid dryer(Elsevier, 2022-07-16)This work investigated the kinetics, modelling and quality of Bombay duck (Harpodon nehereus) dried in the solar-LPG hybrid dryer. The moisture content of the Bombay duck was lowered from 86.4 ± 0.52% to 16.4 ± 0.67% (w.b) within 11 h. The reduction in weight of Bombay duck samples during drying was measured at 1 h interval. LPG backup maintained the desirable drying conditions in the dryer. The drying process was observed to occur under the falling rate period. Effective moisture diffusivity during drying of Bombay duck was determined to be 3.7 × 10 -10 m2/s. Drying parameters were fitted into thin layer drying models. The Page model was a suitable fit for the data under study (R2 = 0.9986, RMSE = 0.01268 and χ2 = 0.000134). The maximum drying and collector efficiency recorded for Bombay duck drying in solar-LPG dryer was 40.67% and 33.7%, respectively. The rehydration ratio and shrinkage of dried Bombay duck were found to be 1.94 and 26.42% respectively. Microbial analysis of dried fish was within the safe limits. Benefit-cost ratio, payback period, NPW, annuity and IRR were also determined to check the economic feasibility of the study.
- ItemProcess optimization for drying of Shrimp (Metapenaeus dobsoni) under hot air-assisted microwave drying technology using response surface methodology(Wiley, 2023-03-18)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.