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Effects of different microwave power on the drying kinetics and physicochemical quality of brown shrimp (Metapenaeus dobsoni)

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Title Effects of different microwave power on the drying kinetics and physicochemical quality of brown shrimp (Metapenaeus dobsoni)
Not Available
 
Creator Verma, S. K.
Remya, S.
Pankaj Kishore
Mohan, C. O.
Ganesan, P.
Padmavathy, P.
Nagarajan, M.
Bindu, J.
Soottawat Benjakuld
 
Subject Not Available
 
Description Not Available
Microwave processing is used in industry for drying food commodities as it improves the quality of products
and reduces the drying period. In the present study, the effects of microwave power of 600W (105 and 100
min), 800 W (95 and 90 min), and 1000 W (80 and 65 min) and temperature (60 and 70 °C) on the drying
kinetics and quality of microwave-dried shrimp were investigated. The results revealed that increasing the
microwave power and temperature increase the drying rate. During the drying process, protein, fat, and ash
content increased, whereas the moisture content decreased. The energy value of the dried shrimp
increased from 54.41 to 287 kcal g−1. The yield of dried shrimp was in the range of 24–25%. The pH,
trimethylamine nitrogen (TMA-N), total volatile base nitrogen (TVB-N), free fatty acids (FFA),
thiobarbituric acid-reactive substances (TBARS), and non-protein nitrogen (NPN) values increased slightly
in the dried shrimp. Moreover, the hardness of the fried shrimp decreased, while its springiness,
gumminess, cohesiveness, and chewiness increased slightly. The lightness (L*), redness (a*), yellowness
(b*), chroma, browning index, whiteness index, and DE increased in the dried shrimp. The results
indicated that the quality of the dried shrimp and drying time decreased when the microwave power was
increased.
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Date 2024-05-18T20:13:05Z
2024-05-18T20:13:05Z
2023-10-17
 
Type Research Paper
 
Identifier Verma, S. K., Remya, S., Pankaj Kishore, Mohan, C. O., Ganesan, P., Padmavathy, P., Nagarajan, M., Bindu, J. and Soottawat Benjakuld (2023) Effects of different microwave power on the drying kinetics and physicochemical quality of brown shrimp (Metapenaeus dobsoni). Sustainable Food Technol. 10.1039/D3FB00144J
2753-8095
http://krishi.icar.gov.in/jspui/handle/123456789/82843
 
Language English
 
Relation Not Available;
 
Publisher Royal Society of Chemistry