Process optimization for drying of Shrimp (Metapenaeus dobsoni) under hot air-assisted microwave drying technology using response surface methodology
Process optimization for drying of Shrimp (Metapenaeus dobsoni) under hot air-assisted microwave drying technology using response surface methodology
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Date
2023-03-18
Authors
P.V., Alfiya
G.K., Rajesh
S., Murali
D.S., Aniesrani Delfiya
Samuel, Manoj P.
M.V., Prince
K.P., Sudheer
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract
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.
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Citation
J Food Process Eng. 2023;46:e14338. https://doi.org/10.1111/jfpe.14338