Abstract
Abstract By the analytical model proposed by Dincer and Dost, the mass transfer parameters (moisture transfer coefficient and moisture diffusivity) of shrimp samples were determined. Three sets of drying experiments were performed with three samples of shrimp: without boiling (WB), boiled in salt solution (SB) and boiled in salt solution and subjected to liquid smoking process (SBS). The experiments were performed under controlled conditions of drying air at temperature of 60°C and velocity of 1.5 m/s. Experimental dimensionless moisture content data were used to calculate the drying coefficients and lag factors, which were then incorporated into the analytical model for slab and cylinder shapes. The results showed an adequate fit between the experimental data and the values predicted from the correlation. The boiling is the most recommended pretreatment, because provided a shorter drying time, with high values of moisture transfer coefficient and moisture diffusivity.
Highlights
Dried shrimp is one of the most important fishery products in north coast of Brazil (Pará State)
Practical Application: The results showed that analytical technique developed by Dincer and Dost is an effective work tool and capable to calculate the moisture transfer coefficient and moisture diffusivity values for convective drying of shrimp, being of great significance for design and practicing engineers working in the drying industries
By the use of the analytical model proposed by Dincer & Dost (1995), the objective of this work is to determine the moisture transfer coefficient and the moisture diffusivity for shrimp subjected to different pretreatments and convective drying
Summary
Dried shrimp is one of the most important fishery products in north coast of Brazil (Pará State). The production of dried shrimp can be divided into two steps: boiling shrimp with salt water (in order to deactivate microorganisms) and it is dried in the sun for 3-5 days. The products are prone to microbial and other contaminations that adversely affect the product quality in terms of color, nutrition, chemical composition and food hygiene (Koc et al, 2004; Ergunes & Tarhan, 2006; Cárcel et al, 2007). Boiling affects the quality of shrimp, that is, moisture content, protein content, color, and texture, and affects the quality of dried shrimp as well. The drying of food materials by the use of heated air has advantages on quality control, on achievement of hygienic conditions, and on reduction of product loss
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