Design and Development of Hot Air-assisted Continuous InfraredDrying System for Shrimps

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dc.contributor.authorD. S. Aniesrani Delfiya
dc.contributor.authorK. Prashob
dc.contributor.authorS. Murali
dc.contributor.authorP. V. Alfiya
dc.contributor.authorLekshmi R. G. Kumar
dc.contributor.authorManoj P. Samuel
dc.date.accessioned2026-06-19T05:45:59Z
dc.date.available2026-06-19T05:45:59Z
dc.date.issued2022-03-08
dc.description.abstractThe 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.
dc.identifier.citationhttps://doi.org/10.1080/10498850.2022.2048158
dc.identifier.urihttps://drs.cift.res.in/123456789/6768
dc.language.isoen
dc.publisherTaylor & Francis
dc.titleDesign and Development of Hot Air-assisted Continuous InfraredDrying System for Shrimps
dc.typeArticle
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