Frozen Foods Research Articles

Técnicas de conservação de alimentos por salga como prática de saberes tradicionais da Comunidade Murutinga, Abaetetuba – Pará

Os conhecimentos tradicionais foram por bastante tempo o único modo de ensino e fonte de renda para muitos indivíduos, proporcionando a sobrevivência. Com o advir da modernidade a técnica de salga de alimentos perdeu espaço para o sistema de refrigeração e congelamento de alimentos, porém esses saberes são de suma importância para manter viva a cultura e identidade de comunidades, como a Murutinga, do município de Abaetetuba, Pará. Esta produção possui como proposta conhecer o processo utilizado para salga dos alimentos, além de analisar como esse conhecimento foi adquirido, e a sua importância para as futuras gerações. Dentre os procedimentos adotados, buscou-se relatos de moradores antigos descrevendo os métodos utilizados para conservação alimentos como carne, peixe e camarão por intermédio da salga, realizando simultaneamente o estudo bibliográfico a fim de abordar e subsidiar a análise dos processos bioquímicos inerentes desses. Os resultados mostram que ainda há uma forte presença desses saberes tradicionais na localidade investigada, de modo que a prática da salga ainda vem sendo executada nesta, com ênfase também no empenho dos mais velhos em propagar essa prática para os jovens da comunidade. Palavras-chave: saberes tradicionais, salga de alimentos, educação do campo. Salt food conservation techniques as a practice of traditional knowledge from the Community of Murutinga, Abaetetuba – Pará ABSTRACT. Traditional knowledge has for a long time been the only way of teaching that was a source of income for many and provided for their survival. With the advent of modernity, the technique of salting food has lost space for the food refrigeration and freezing system, but this knowledge is of paramount importance to keep alive the culture and identity of communities, such as Murutinga, in the municipality of Abaetetuba, Pará This production had as proposal to know the process used for salting of the food besides analyzing how this knowledge was acquired and its importance for future generations. Among the procedures adopted, we sought reports from former residents describing the methods used to conserve foods such as meat, fish and shrimp through salting, simultaneously carrying out a bibliographic study in order to address and subsidize the analysis of their inherent biochemical processes. The results show that there is still a strong presence of this traditional knowledge in the locality investigated, so that the practice of salting is still being carried out in this area, with emphasis also on the efforts of the elders to spread this practice to the young people of the community. Keywords: traditional knowledge, food salting, rural education. Las técnicas de conservación de alimentos salados como práctica de conocimiento tradicional para la Comunidad de Murutinga, Abaetetuba – Pará RESUMEN. Los conocimientos tradicionales han sido durante mucho tiempo la única forma de enseñanza que fue una fuente de ingresos para muchos y les permitió sobrevivir. Con el advenimiento de la modernidad, la técnica de salazón de alimentos ha perdido espacio para el sistema de refrigeración y congelación de alimentos, pero este conocimiento es de suma importancia para mantener viva la cultura e identidad de comunidades, como Murutinga, en el municipio de Abaetetuba, Pará. Esta producción tuvo como propuesta conocer el proceso utilizado para la salazón de los alimentos además de analizar cómo se adquirió este conocimiento y su importancia para las generaciones futuras. Entre los procedimientos adoptados, se buscaron informes de antiguos residentes que describan los métodos utilizados para conservar alimentos como la carne, el pescado y el camarón mediante la salazón, realizando simultáneamente un estudio bibliográfico con el fin de abordar y subsidiar el análisis de sus procesos bioquímicos inherentes. Los resultados muestran que aún existe una fuerte presencia de este conocimiento tradicional en la localidad investigada, por lo que la práctica de salazón aún se está llevando a cabo en esta zona, con énfasis también en los esfuerzos de los mayores por difundir esta práctica a los jóvenes gente de la comunidad. Palabras clave: conocimientos tradicionales, salazón de alimentos, educación rural.

Basic Theory of the Food Freezing at Each Process

Basic Theory of the Food Freezing at Each Process

Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage

Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40oC and 2 m/s airflow) and cryogenic methods after dehydrating them by different methods (osmotic dehydration, convective and vacuum drying). The effects of dehydration method, freezing conditions and storage time on β-carotene amounts of dehydrofrozen carrots and the changes in β-carotene content of dehydrofrozen carrots during storage for six months at -20oC were investigated. The findings obtained in this study showed that the reaction representing the carotene change in the storage process took place in accordance with the first-degree kinetic model. The reaction rate constants (k) were affected by freezing conditions, and the k value decreased as the freezing temperature decreased. The β-carotene losses were less in the storage process in the cryogenically frozen carrots compared to those frozen by the convective method. As the freezing temperature decreased, the half-life period increased.

Study of the dynamic characteristics of the food freezing process using a cryogenic immersion freezing tank

Study of the dynamic characteristics of the food freezing process using a cryogenic immersion freezing tank

Numerical modelling of conjugate heat and mass transfer during hydrofluidisation food freezing in different water solutions

A novel method of hydrofluidisation food freezing is numerically investigated in this paper. This technique is based on freezing small food products in a liquid medium under highly turbulent flow conditions when the heat transfer coefficient is higher than 1 000 W⋅m−2⋅K−1, which depends on the operating and flow conditions. A numerical model was developed to characterise the freezing process in terms of the heat transfer and diffusion of liquid solution components into the food product. The study investigates the freezing process of spherical samples in binary solutions of ethanol (30%) and glycerol (40%) and ternary solution of ethanol and glucose (15%/25%). The developed model was employed to determine the concentration of the liquid solution in food samples and to quantify the effect of sample size, heat transfer coefficient, solution temperature and concentration on the process. The food sample size varied from 5 to 30 mm, and the heat transfer coefficients varied from 1 000 to 4 000 W⋅ m−2⋅ K−1. The results confirm that a freezing time of 15 min for 30 mm diameter samples or less than 1 min for 5 mm diameter samples can be achieved with the hydrofluidisation method. The solution uptake was influenced by the solution type, sample size and process parameters and varied from 8.9 to 35 g of solute per kg of product for ethanol-glucose and glycerol solutions, respectively. This paper quantifies the advantages and possible limitations of hydrofluidisation, which has not yet been entirely studied, especially in terms of the mass absorption of different solutes.

Annual energetic evaluation of multi-stage dedicated mechanical subcooling carbon dioxide supermarket refrigeration system in different climate regions of China using genetic algorithm

Supermarket is the main carbon producer due to the requirement of food refrigeration and freezing. In order to realize cleaner production, three configurations of carbon dioxide booster refrigeration system integrated with multi-stage dedicated mechanical subcooling (DMS) applied in commercial supermarkets in different climate regions of China are proposed in this study. Thermodynamic and cooling load models are established to study the energetic operation performance of proposed systems. The energy efficiency of the systems is optimized employing the method of genetic algorithm with the optimization variables of subcooling degree, discharge pressure and intermediate pressure. Meanwhile, the baseline, single-stage DMS and R404A refrigeration systems are compared with the multi-stage DMS systems. Results indicate that the coefficient of performance of the three-stage DMS system is 1.12–28.84% higher than the baseline system at the ambient temperature of 0–40 °C, and it also operates at the lowest discharge pressure. Furthermore, a switch parallel compression is added to get high energy efficiency in different ambient temperature ranges, which is compared with the R404A refrigeration system that is one of the extensively used in Chinese supermarkets. The annual performance factor of the three-stage DMS system combined with a switch parallel compression is 10.92% and 7.62% higher than the R404A refrigeration system and baseline system in Haikou, respectively. Consequently, a carbon dioxide booster refrigeration system integrated with a multi-stage DMS system can achieve a prominent performance especially for a three-stage DMS system, which can overcome the drawback of the lower efficiency of the baseline system in hot and warm regions. A multi-stage DMS system is a promising solution for commercial supermarket refrigeration and socially sustainable development.

Numerical analysis of hydrofluidisation food freezing with moving products in different aqueous solutions by using CFD and MPM approaches

Hydrofluidisation (HF) is an original method of food freezing that allows very high heat transfer coefficients to be reached and significantly reduces the freezing time of small foods. This paper presents a numerical study of HF for food products immersed in different liquids: binary solutions of ethanol (30%) and glycerol (40%) and a ternary solution of ethanol and glucose (15% and 25%). The particle movement (0.02 m diameter) was simulated using the Macroscopic Particle Model (MPM) approach to extend the CFD simulation by the particle flow, which affects the liquid phase velocity field. The numerical model developed in that study fully describes the hydrodynamics of HF process and is the most realistic out of all the numerical studies performed so far due to the ability to resolve the fluid flow locally on a smaller scale than in other models where the movement of foods in HF was introduced. Experiments with high-speed camera recordings validated the numerical model. A wide range of liquid mass flow rates in the range from 0.1 kg⋅s−1 to 2.0 kg⋅s−1 was investigated. As a result, heat transfer coefficients from 1 000 W⋅m−2⋅K−1 to 4 500 W⋅m−2⋅K−1 were reached, depending on the fluid mass flow rate. The liquid type had a minor effect on the heat transfer coefficient (HTC) but affected the behaviour of food samples. The effect of the food product suspension within the HF tank was noticed only for the ethanol solution with a moderate mass flow rate.

Combined 0.2 T static magnetic field and 20 kHz, 2 V/cm square wave electric field do not affect supercooling and freezing time of saline solution and meat samples

Previous studies proposed that electric and magnetic fields can affect the freezing of biological tissues, including meat. Yet, improved freezing through sole magnetic or combined electro-magnetic field exposure is disputed. Also, as previous studies typically tested very small sample dimensions, it is unclear if the reported effects are transferrable to larger product sizes that are relevant to commercial food freezing. Here we aimed at reassessing previous findings by constructing and testing a scaled-up setup for applying electric and magnetic fields during freezing. Importantly, our setup replicates key technical aspects of previous electro-magnetic freezer designs. We modeled and measured the spatial distribution of electric and magnetic fields generated by this setup. We then studied possible effects of field exposure on freezing of two different volumes of saline water and of meat. We tested four different field treatments: sole magnetic and electric field exposure, a combination of both and a control without altered field exposure. We show that the 20 kHz square wave electric field was largely homogenous, while the static 0.2 T magnetic field was not. We found that none of the field treatments altered freezing dynamics of the three tested sample types. Our findings, hence, do not support previous data obtained with similar electro-magnetic field freezer setups. We discuss how our study that uses very distinct field parameters, may inform the general discussion on the effectiveness of electro-magnetic field exposure during food freezing. • A reproducible design for electromagnetic field-assisted freezing is presented. • Freezing of saline and meat was not influenced by pulsed DC electric and/or static magnetic fields. • Generating strong, homogeneous fields poses a critical challenge to magnetic-field assisted food freezing. • Electrostatic-assisted food freezing is still in an early research state.

Storage of Frozen Food Articles: Problems and Solutions

Storage of Frozen Food Articles: Problems and Solutions

A Review on Recent Techniques for Food Preservation

Food preservation is most significant in the food industry to prevent food from the growth of bacteria and yeasts which causes spoilage of food. And also for the safety and reliability of food product, the freezing plays important role in the food industries. Modern industries has introduced many innovative food preservation freezing technologies which are explained in this review paper such freezing technologies are cryogenic freezing, air blast freezing, super-chilling, high pressure freezing and also alternate freezing processes such as ultrasound assisted freezing and electrically and magnetically assisted freezing. This freezing techniques are most commonly used to preserve the food for long period in safe manner. In this food freezing process the food is cooled from ambient temperature to chilling temperature and then stored between temperature of -18 oCand -35 oC to slow down the microbiological, physicaland chemical factorswhich are responsible for spoilage and deterioration in foods. This paper aims to accelerate the developmentand implementation of these freezing technologies by the food sector to achieve better quality and shelf life of food products.

Experimental analysis of freezing process of stationary food samples inside a hydrofluidisation freezing chamber

• A hydrofluidisation freezing process was experimentally investigated. • A heat transfer coefficient for hydrofluidisation freezing was calculated. • Experiments were performed for various food samples. • Heat transfer coefficient for considered experimental setup exceeded 2000 W · m − 2 K − 1 . • Freezing time for hydrofluidisation freezing and immersion freezing was quantified. Food freezing technologies are one of the most important methods commonly used for food preservation and shelf life extension. In addition to the process effectiveness, modern food freezing techniques should guarantee the high quality of the products after freezing. The hydrofluidisation freezing (HF) is a promising technology that offers short freezing times and high energy efficiency. The heat transfer coefficient (HTC) typical for that method significantly exceeds the HTCs for similar immersion freezing (IF) or popular air-blast freezing. On the other hand, the literature focused on the experimental investigation of the HF is fairly limited. Therefore, the experimental investigation of the laboratory scale HF unit is presented in this paper. The experimental campaign was conducted for the various stationary samples immersed in the HF chamber. A copper sample was used to evaluate the HTC for the investigated system. According to the gathered results the HTC achieved for the investigated HF was equal to 2 941 W · m − 2 K − 1 . In addition, the freezing time for cocktail tomato, blueberry, potato and plum was experimentally determined. The potato samples of various sizes were used to analyse the freezing time for the IF and HF methods. The results of that analysis showed that the freezing time for the HF setup was almost two times shorter for all considered sample sizes. Nevertheless, the freezing time reduction related to the HF employment decreased with the increase of the sample sizes.

Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures

Thermal conductivity factor and specific isobaric heat capacity of food products are currently the most important parameters in the development of mathematical models for food freezing and thawing and in improving production technology. There is significant variance among the existing experimental data for the thermal conductivity factor in meat. Most of the modern calculated relationships are based on the nutritional approach, which favorably differs by the ability to calculate the thermophysical characteristics of any food products. However, the calculation error at the subcryoscopic temperatures may be 15% to 20%. The development of superchilling as a way of storing meat requires high accuracy of freezing time calculation, including vacuumpacked boneless meat. In the presented article, the authors investigated hydrogen index, cryoscopic temperature, frozen moisture proportion and thermal conductivity factor for beef M. longissimus dorsi samples of NOR and DFD grades. It was found that DFD beef is characterized by 10% to 12% higher values of thermal conductivity factor in comparison with NOR grade. Using the method of regression analysis, the authors developed empirical relationships for calculating the thermal conductivity factor of meat depending on its temperature and pH level. Unlike cryoscopic temperature and frozen moisture proportion, pH is easy to measure and may be easily used on a conveyor belt for more accurate assessment of meat thermophysical properties. With an increase in pH from 5.3 to 7, an increase in cryoscopic temperature is observed from minus 0.94 °C to minus 0.72 °C. It has been shown that one of the factors for the higher cryoscopic temperature and higher pH level of DFD beef is higher water-holding capacity with less strongly bound moisture.

Conjugate turbulent natural heat convection and solid food freezing modelling: Effects of position and number of pieces of salmon on the cooling rate

The influence of the position and number of blocks of salmon in a freezer on its cooling rate was investigated using computational modelling. The conjugate mathematical model included the turbulent heat natural convection in air inside the freezer and the unsteady diffusion with the phase change of water in the salmon meat, located at the bottom, center and at the lower corner of the freezer. Continuity, linear momentum, energy, and k - ∊ turbulence model equations were solved using the finite volume method, with a non-uniform staggered grid. The results obtained include the unsteady description of streamlines, temperature, cooling rate and Nusselt number in the meat surface. Accurate temperature measurement in meat were found to be in qualitative and quantitative agreement with the results obtained by the numerical simulation. The highest cooling rate calculated was for the food at the lower corner, and the lowest when was located at the center of the freezer. Precise numerical results for predicting the freezing rate and dimensionless heat transfer were calculated with temperature gradients. The conjugate model made it possible to relate the freezing rate with the luminosity of the food to predict the changes in the color of the pieces of salmon.

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation.

Over the recent decades,protein oxidation in muscle foods has gained increasing research interests as it is known that protein oxidation can affect eating quality and nutritional value of meat and aquatic products. Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality traits. Controlling oxidative damage to muscle foods during such technological processes requires a deeper understanding of the mechanisms of freezing-induced protein oxidation. This review focus on key physicochemical factors in freezing/thawing and frozen storage of muscle foods, such as formation of ice crystals, freeze concentrating and macromolecular crowding effect, instability of proteins at the ice-water interface, freezer burn, lipid oxidation, and so on. Possible relationships between these physicochemical factors and protein oxidation are thoroughly discussed. In addition, the occurrence of protein oxidation, the impact on eating quality and nutrition, and controlling methods are also briefly reviewed. This review will shed light on the complicated mechanism of protein oxidation in frozen muscle foods.

Numerical modelling of the food freezing process in a quasi-hydrofluidisation system

The paper presents a study of food freezing using hydrofluidisation method, characterised by very high heat transfer coefficients exceeding 2500W·m−2K−1, which constitutes a novel and promising technology. A numerical analysis of a system with a stationary group of food products was performed. This study aimed to investigate the geometrical parameters governing the freezing process, i.e., the position of food products above the orifices (from 50mm to 70mm), their mutual position, the diameter of orifices (3mm or 5mm), and the spacing of the orifices in an array (from 8mm to 12mm). In this method, the freezing time was from 3min for 10mm spherical food sample in moderate refrigerating medium temperatures up to 12min for 30mm spherical sample. Moreover, the freezing times at different liquid temperatures were compared in the range of −20°C to −5°C. Reducing the temperature by 5K may lead to shortening the process by up to 50%. The hydrofluidisation method was assessed versus the immersion freezing for spherical products of different sizes showing the reduction of the process time from about 35% to over 60%.

Analysis of global energy savings in the frozen food industry made possible by transitioning from conventional isobaric freezing to isochoric freezing

An efficient global cold food chain is critical to the sustainability of the growing world population, and it is anticipated that the global frozen food market will reach $404.8 billion by 2027. Frozen foods are typically stored under conventional industry-standard isobaric (constant-pressure) conditions at sub-freezing temperatures, however, which can degrade the textural and nutritional quality of the food and comes at high energetic and carbon costs. While efforts to reduce this energetic toll have traditionally targeted the devices used to generate refrigeration, we herein identify that significant energy savings may be attainable by altering the fundamental thermodynamics of the freezing process itself. Here we show that preserving frozen food under isochoric (constant-volume) thermodynamic conditions, as opposed to conventional isobaric conditions, may theoretically reduce annual global energy consumption by as much as 6.49 billion kWh, with accompanying carbon emission savings of 4.59 billion kg. Importantly, these savings can be achieved rapidly and inexpensively, without any costly changes to the current global refrigeration infrastructure. Furthermore, early studies demonstrate that isochoric freezing results in substantially improved food quality, extends the preservable lifetime of fresh and otherwise delicate food products, and has cross-cutting biopreservation applications in domains as diverse as medicine, biology, and pharmaceuticals.

Heat transfer modeling of shrimp in tunnel type individual quick freezing system

AbstractCryogenic freezers are commonly used for quick freezing of high‐value food products at a lower temperature. These freezers offer improved overall product quality and reduced dehydration and drip losses. An accurate prediction of heat transfer during the food freezing process is useful in deciding proper production, design, handling procedure, and amount of cryogen required. In this study, computational fluid dynamics (CFD) was used for numerical modeling of heat transfer phenomena in a freezing system during individual quick freezing (IQF) of shrimp. The residence time of shrimp in the developed IQF tunnel freezer was determined using modified Plank's equation and verified by experimentations. Modeling was done in two zones of the freezer: (i) Precooling zone containing cold liquid nitrogen (LN2) vapors that were utilized for precooling of incoming shrimp and (ii) freezing zone where LN2 was sprayed on shrimp before exiting freezer. Simulations of heat transfer in shrimp were performed using the Ansys CFD software at seven different locations of the IQF tunnel freezer. Results revealed that the core temperature of shrimp decreased from 304.5 K to 263 K as it passes through the freezer. In general, as compared to other segments of shrimp, core temperature of shrimp was the highest while the top portion was minimal. Dynamics of velocity distribution, thermal profile, and spray modeling results of cryogen in the freezer supported simulation model of shrimp. Overall, numerical modeling results are consistent (≤5% variation) with experimental values.Practical ApplicationsThe cryogenic freezer is widely preferred to obtain a superior quality of frozen food products owing to minimal defects (cracking and break down), drip loss, and freezing time compared to traditional mechanical freezers. The inefficient utilization of cryogen and handling issues results in a higher cost of food products frozen with IQF technology. Thus, an insight into heat transfer phenomena in cryogenic freezers may lead to improvement in the design, efficient utilization of cryogen, reduction of freezing time, and improvement in overall product quality. In conclusion, these would aid in reducing the cost of the technology.

Comprehensive Mathematical Model for Freezing Time Prediction of Finite Object

Frozen food sees a continuous increase in consumption thanks to the capability to preserve the organoleptic properties and, at the same time, to increase the shelf-life of the food itself. Therefore, a proper design of the freezing process is crucial and is strictly related to an accurate evaluation of freezing time because this establishes the minimum residence time of the product in a continuous freezer. For this reason, several mathematical models have been proposed and investigated for predicting the freezing time, starting from empirical models (lower accuracy and computational time) up to computational fluid dynamics simulation (higher accuracy and computational time). An excellent compromise between accuracy and computational effort seems to be a model that combines empirical laws for property evaluation and heat diffusion equation solved in one dimension. This model can numerically be solved using the method of lines in which spatial derivatives are discretized by the finite difference method and the resulting system of ordinary differential equations is integrated using an appropriate solver. This work aimed to fill some gaps to develop a comprehensive and more accurate model for freezing time prediction. Indeed, the key idea is to validate a model that could be used to optimize the refrigeration process for energy-saving and be the base for a design of experiment in case of lack of experimental data. The newly developed model includes the evaluation of freezing time for finite food shapes because, in some cases, it is not possible to assume a characteristic direction for heat flux. The property of unfrozen and frozen food (e.g. density, thermal conductivity, apparent specific heat, etc.) are evaluated basing on the principal constituent of food (e.g. water, fiber, protein, etc.), while heat transfer coefficient is evaluated using empirical equations, depending on adimensional numbers. In this way, it is possible to be flexible and not strictly related to the evaluation of the properties of food for each different case. The proposed model was validated with different sets of experimental data related to beef and strawberry pulp freezing. For these cases, the R2 index is equal to 0.982 and 0.996 respectively, showing a good agreement between experimental and predicted data. Finally, a case study of spinach cubes freezing was provided to show the potentiality of the novel model.

Eating Disorders and Eating Pattern During Covid-19 Pandemic: A Short Bulletin

OBJECTIVE: To rule out possible effects of lockdown/self-isolation on eating behaviors and to determine development of eating disorders in the pandemic due to stress and anxiety, produced as a result of fear of chances to get infection or stress produced due to social isolation. METHODOLOGY: An online survey-based study was performed by the way of social media and other online networking modes from April-May 2020, the number of participants was n=313, online SCOFF questionnaire was given to participants aged between 18 to 38 years. RESULTS: The SCOFF positive male were 66(47.5%) and female were 114(65.5%) while Binge eating disorders positive males were 102 (73.4%) and female were 113(64.9%). Furthermore, the increased size of meal in isolation period was significantly (p-0.0009) associated with Binge eating disorders positive females. The change in food intake time during isolation was also significantly (P-0.03, P-0.01 and P-0.001 respectively) more in SCOFF +ve female, Binge eating disorders positive male/female. Addition of snacks /fried /frozen food was significantly (P-0.007, P-0.0003) more in Binge eating disorders positive male and female. Surprisingly, no any significant difference was observed when participants were asked about exercise or physical activity before or during novel corona virus pandemic, however, a big proportion of general population 63.5% people were involved in exercise and/physical activities which reduced to 34.5% during pandemic. CONCLUSION: Eating disorders and changed eating pattern along with less physical activity was observed during COVID-19 pandemic lockdown.

System Requirement Specification of Mobile Apps for shrimp farming in Shyamnagar of Bangladesh

Frozen food is one of Bangladesh’s most valuable export items, comprising more than 80% of shrimp. The most cultivated area of shrimp is situated in the southern region of Bangladesh. This research was carried out to identify the core problem in the shrimp farming areas in order to support the related farmers in seeking a solution through the most common technology used by them. The study was conducted in Shyamnagar, Satkhira district with a total of 40 female respondents involved. This research showed that shrimp farming is pressurized by a lack of proper information on disease identification and its management. Mobile apps are considered the most common information providers among that community. The research defined the common problems and necessity through the system requirement specification (SRS) to provide needed details for the farmers that focused on mobile-app development eventually. It was found that disease (82.86%) and water quality (17.14%) are the most common issues while among the diseases White Spot Syndrome Virus and Yellow Head Virus Disease followed by Black Gill disease were the most alarming to handle without pre-management knowledge. The research also suggests developing voice-based mobile apps for shrimp farmers in the local language.