Optimization of microwave-assisted heat pump drying parameters of Vietnamese black tiger shrimp using the response surface methodology

Abstract

This article uses response surface methodology (RSM) to optimize the microwave drying process of black tiger shrimp to ensure drying time is shortened, energy consumption is reduced, and product quality is better. Therefore, the study’s primary objectives were defined as drying time, rehydration rate, and energy consumption. The main optimal parameters affecting the above goals were air temperature (20 ÷ 40) °C, air velocity (1÷2) m/s, and microwave power (100 ÷ 500) W. The research results show that the optimal drying conditions for the best quality of dried black tiger shrimp and the highest drying productivity are a drying temperature t of 34.74 °C, a drying airspeed V of 1.87 m/s, a microwave power MW of 135.78 W and a humidity relative humidity of (15 ÷ 17)% with characterized by maximum desirability function (0.993). Furthermore, the experimental results demonstrate the completed product values with a drying time of 13.7 minutes, a rehydration ratio 2.33, and a specific energy consumption of 3.23 kWh/kgH2O. This study would contribute to developing technical capabilities for designing microwave-assisted heat pump dryers applicable to such high-valued foodstuffs.