Drying characteristics of Caridean shrimp with modern methods and the effect of ultrasonic pre-treatment

Abstract

In this study, the cylindrical coordinate drying kinetics, modelling and colour change of Caridean shrimp are studied with using different drying methods of infrared (IR), ultrasound pretreated infrared (US-IR) and microwave (MW). Drying times are found between 285-135, 300-150 and 40-6 min, for the methods of IR, US-IR and MW, respectively and the drying takes place in the falling-rate period. In the modelling, the coefficient of determination (R2) values higher than 0.999 were taken. Alibas method best fitted to experimental data of IR and US-IR and Verma method best fitted to experimental data of MW. Effective moisture diffusion coefficient (Deff) values are found in the range of 1.81-3.83 x 10-8 m2/s, 2.80-4.51 x 10-8 m2/s and 0.121-1.66 x 10-6 m2/s, for the methods of IR, US-IR and MW, respectively. Activation energy (Ea) value are calculated as 36.71 and 23.33 kJ/mole for IR and US-IR method and 289.9 kW/kg for MW method. Drying time, temperature and power lead to colour changes and the total colour changes are estimated between 33.42-38.28, 32.06-40.13 and 29.08-35.56, for the methods of IR, US-IR and MW, respectively. As a result, dried shrimps can be prepared in a short time with applying modern methods.