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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/73754
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Aniesrani Delfiya, D.S. | en_US |
dc.contributor.author | Prashob, K. | en_US |
dc.contributor.author | Murali, S. | en_US |
dc.contributor.author | Alfiya, P. V. | en_US |
dc.contributor.author | Lekshmi, R. G. K. | en_US |
dc.contributor.author | Samuel, M.P. | en_US |
dc.date.accessioned | 2022-08-10T05:06:50Z | - |
dc.date.available | 2022-08-10T05:06:50Z | - |
dc.date.issued | 2022-03-08 | - |
dc.identifier.citation | Aniesrani Delfiya, D.S., Prashob, K., Murali, S., Alfiya, P.V., Lekshmi, R. G. K. and Samuel, M.P. (2022) Design and development of hot air-assisted continuous infrared drying system for Shrimps. J. Aquatic Food Product Technol, 31(4): 361-373. | en_US |
dc.identifier.issn | 1049-8850 (Print) 1547-0636 (Online) | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/73754 | - |
dc.description | Not Available | en_US |
dc.description.abstract | The study was aimed to develop a hot air (HA) assisted continuous infrared radiation (IR) drying system and dry the shrimp samples under HA mode (45 °C, 1.5 m/s), IR mode (4500 W, 1.5 m/s), and a combination of IR-HA mode (4500 W, 45 °C, 1.5 m/s). The shrimp samples attained a final moisture content of 15.12%, 11.66%, and 11.98% (w.b) and drying efficiency of 8.78%, 15.65%, and 36.25% under the HA, IR, and IR-HA mode of drying in 21.5 h, 3 h, and 2 h, respectively. In this study, the IR-HA mode of drying of shrimp was found to be efficient with the lowest drying time of 2 h, the specific energy consumption (1.80 kWh / kg), the water activity of 0.57, shrinkage of 7.27, rehydration ratio of 2.40, and the maximum color retention. Thus, the IR-HA drying mode is superior to both HA and IR drying modes for shrimps drying. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Taylor and Francis | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Infrared dryer | en_US |
dc.subject | hot air assistance | en_US |
dc.subject | shrimp drying | en_US |
dc.subject | drying characteristics | en_US |
dc.title | Design and Development of Hot Air-assisted Continuous Infrared Drying System for Shrimps | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Aquatic Food Product Technology | en_US |
dc.publication.volumeno | 31(4) | en_US |
dc.publication.pagenumber | 361-373 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://doi.org/10.1080/10498850.2022.2048158 | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | International Journal | en_US |
dc.publication.naasrating | 7.77 | en_US |
dc.publication.impactfactor | 1.77 | en_US |
Appears in Collections: | FS-CIFT-Publication |
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