Abstract
ABSTRACT The study was done to optimize the steam blanching of shrimp (Metapenaeus dobsoni) for drying purposes. Response surface methodology was used to study the interaction effects of salt concentration and blanching time on drying rate, shrinkage, rehydration ratio, redness index, chewiness, and salt content of shrimp. The optimized steam blanching conditions were salt concentration: 0.5% and blanching time: 2 min. The experimental values were validated with the predicted values using the mean relative percent deviation modulus (%P) for drying rate, shrinkage, rehydration ratio, redness index, chewiness, and salt content of shrimp and was found to be 0.06, 2.62, 2.25, 8.55, 5.45, and 1.72, respectively.
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