THIN-LAYER DRYING OF SHRIMP BY-PRODUCTS

Zabady, F. I.

doi:10.21608/mjae.2017.97131

THIN-LAYER DRYING OF SHRIMP BY-PRODUCTS

Document Type : Original Article

Author

F. I. Zabady

Assoc. Prof. of Agric. Eng.; Fac. of Agric. Eng. Al-Azhar University, Cairo, Egypt.

10.21608/mjae.2017.97131

Abstract

Shrimp by-products from shrimp processing industry could be a good source for production of bioactive compounds as protein, lipid and minerals. The present study aimed to drying shrimp by-products (head and shell) which represent about 40 –50% from total weight. The dry parameter was drying air temperature (50, 60, 70 and 80°C) and drying air velocity (1, 1.5 and 2 m/s) at thickness layer of 8 mm. The results indicated that the initial moisture content of 180% (d.b) decreased to a range between 10 and 8 % (d.b) at the end of drying process depending on the drying conditions. For instance, the shortest drying time was at 150 min, 80^oC drying air temperature and 2 m/s air velocity. While, the longest drying time was recorded at 360 min with 50^oC and 1m/s air velocity.

Main Subjects

Processing Engineering of Agricultural Products

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