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Title: | Mathematical Modeling of Drying Kinetics and Quality Characteristics of Shrimps Dried under a Solar–LPG Hybrid Dryer |
Other Titles: | Not Available |
Authors: | Murali, S. Aniesrani Delfiya, D.S. Sathish Kumar, K. Lekshmi, R.G.K. Ezhil Nilavan, S. Amulya, P. R. Soumya, K. V. Alfiya, P. V. Samuel, M.P. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
Published/ Complete Date: | 2021-04-05 |
Project Code: | Not Available |
Keywords: | Shrinkage rehydration color treatment energy storage |
Publisher: | Taylor and Francis |
Citation: | Murali, S., Aniesrani Delfiya, D. S., Sathish Kumar, K., Lekshmi, R. G. K., Ezhil Nilavan, S., Amulya, P. R., Soumya, K. V., Alfiya, P. V. and Samuel, M. P. (2021) Mathematical Modeling of Drying Kinetics and Quality Characteristics of Shrimps Dried under a Solar–LPG Hybrid Dryer. J. Aquat. Food Prod. Technol. 30(5): 561-578. |
Series/Report no.: | Not Available; |
Abstract/Description: | The study was aimed to investigate the mathematical modeling of drying kinetics and quality of shrimp (Metapenaeus dobsoni) dried under a solar–LPG ( liquefied petroleum gas ) hybrid dryer. The major components of the dryer were a solar water collector, insulated water storage tank, LPG burner with cylinder, drying chamber, stainless steel trays, axial flow fan, and heat exchanger. Initially, shrimps were treated by dipping in a salt solution ( 3 % w / v, water to shrimp ratio of 1 : 1) at 80°C for 3 mins. The treated shrimps (76.71 %, w . b) were dried to the final moisture content of 15.38% (w . b) within 6 h of drying. Mathematical modeling of the drying kinetics showed that the page model could accurately predict the drying behavior of shrimp. An effective moisture diffusivity value of 1.04 × 10−9 was obtained based on the Fick’s equation. Proximate and biochemical composition of dried shrimps were not significantly affected by drying process. The total plate count of dried shrimp was found to be within the acceptable limit (104 CFU per g). It was observed that dried shrimp had a shrinkage rate of 13.28% and a rehydration ratio of 2.48. In the sensory analysis, the color attribute received a significantly higher sensory score. |
Description: | Not Available |
ISSN: | 1049-8850 (Print) 1547-0636 (Online) |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Aquatic Food Product Technology |
Journal Type: | International Journal |
NAAS Rating: | 7.02 |
Impact Factor: | 1.02 |
Volume No.: | 30(5) |
Page Number: | 561-578 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1080/10498850.2021.1901814 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/60373 |
Appears in Collections: | FS-CIFT-Publication |
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