Development and evaluation of hot air-assisted microwavedryer for shrimp (Metapenaeus dobsoni)

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dc.contributor.authorPalli V., Alfiya
dc.contributor.authorGourikutty K., Rajesh
dc.contributor.authorS., Murali
dc.contributor.authorD S., Aniesrani Delfiya
dc.contributor.authorManoj P. Samuel
dc.contributor.authorManadan V. Prince
dc.date.accessioned2026-06-15T09:33:05Z
dc.date.available2026-06-15T09:33:05Z
dc.date.issued2022-08-23
dc.description.abstractThe 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.
dc.identifier.citationDOI: 10.1111/jfpp.17112
dc.identifier.urihttps://drs.cift.res.in/123456789/6762
dc.language.isoen
dc.publisherWiley
dc.titleDevelopment and evaluation of hot air-assisted microwavedryer for shrimp (Metapenaeus dobsoni)
dc.typeArticle
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