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Optimization of far infrared heat dehydration of shrimp using RSM


, : Optimization of far infrared heat dehydration of shrimp using RSM. Journal Of Food Science. 63(1): 80-83,.-.

The effects of plate and air temperature and plate distance were studied on a plate type far infrared radiation (FIR) drier on drying rate and quality (TBA) of dehydrated shrimp. Experimental design and regression equations were derived by response surface methodology. Effect of plate distance on drying rate was not significant. Drying rate increased monotonically with increasing plate and air temperatures. The maximum TBA value occurred at plate temperature 286degree C, air temperature 81degree C, and plate to sample distance of 7.9cm. Both high plate with low air temperatures and low plate with high air temperatures resulted in optimum drying rate and quality. The low air temperatures are recommended for energy saving consideration.

US$19.90

DOI: 10.1111/j.1365-2621.1998.tb15680.x


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