Process optimization for drying of Shrimp (Metapenaeus dobsoni) under hot air-assisted microwave drying technology using response surface methodology

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dc.contributor.authorP.V., Alfiya
dc.contributor.authorG.K., Rajesh
dc.contributor.authorS., Murali
dc.contributor.authorD.S., Aniesrani Delfiya
dc.contributor.authorSamuel, Manoj P.
dc.contributor.authorM.V., Prince
dc.contributor.authorK.P., Sudheer
dc.date.accessioned2025-12-10T09:16:21Z
dc.date.available2025-12-10T09:16:21Z
dc.date.issued2023-03-18
dc.description.abstractThe 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.
dc.identifier.citationJ Food Process Eng. 2023;46:e14338. https://doi.org/10.1111/jfpe.14338
dc.identifier.urihttps://drs.cift.res.in/123456789/6722
dc.language.isoen
dc.publisherWiley
dc.titleProcess optimization for drying of Shrimp (Metapenaeus dobsoni) under hot air-assisted microwave drying technology using response surface methodology
dc.typeArticle
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