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http://krishi.icar.gov.in/jspui/handle/123456789/83946Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Neethu, K. C. | en_US |
| dc.contributor.author | Anuja R. Nair | en_US |
| dc.contributor.author | Remya, S. | en_US |
| dc.contributor.author | Murali, S. | en_US |
| dc.contributor.author | Aniesrani Delfiya, D. S. | en_US |
| dc.contributor.author | George Ninan | en_US |
| dc.date.accessioned | 2024-07-25T10:34:13Z | - |
| dc.date.available | 2024-07-25T10:34:13Z | - |
| dc.date.issued | 2024-06-05 | - |
| dc.identifier.citation | Neethu, K. C., Anuja R. Nair, Remya, S., Murali, S., Aniesrani Delfiya, D. S. and George Ninan (2024) Response surface optimization of steam blanching conditions of shrimp (Metapenaeus dobsoni) for drying in solar-electrical hybrid dryer. J. Aquatic Food Product Technol. 33(5):343-360. | en_US |
| dc.identifier.issn | 1049-8850 | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/83946 | - |
| dc.description | Not Available | en_US |
| dc.description.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. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Taylor and Francis Ltd. | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Face-Centered Central Composite Design | en_US |
| dc.subject | Drying rate | en_US |
| dc.subject | Redness index | en_US |
| dc.subject | Rehydration ratio | en_US |
| dc.subject | Shrinkage | en_US |
| dc.title | Response surface optimization of steam blanching conditions of shrimp (Metapenaeus dobsoni) for drying in solar-electrical hybrid dryer | 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 | 33(5) | en_US |
| dc.publication.pagenumber | 343-360 | en_US |
| dc.publication.divisionUnit | Engineering Division | en_US |
| dc.publication.sourceUrl | https://doi.org/10.1080/10498850.2024.2358140 | 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 | en_US |
| dc.publication.naasrating | 7.6 | en_US |
| dc.publication.impactfactor | 1.6 | en_US |
| Appears in Collections: | FS-CIFT-Publication | |
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