Drying Strategy of Shrimp using Hot Air Convection and Hybrid Infrared Radiation/Hot Air Convection

Authors

  • Supawan TIRAWANICHAKUL Department of Chemical Engineering, Faculty of Engineering, Department of Physics, Faculty of Science, Prince of Songkhla University, Songkhla 90112
  • Walangkana NA PHATTHALUNG Department of Chemical Engineering, Faculty of Engineering, Department of Physics, Faculty of Science, Prince of Songkhla University, Songkhla 90112
  • Yutthana TIRAWANICHAKUL Plasma and Energy Technology Research Laboratory, Department of Physics, Faculty of Science, Prince of Songkhla University, Songkhla 90112

Keywords:

Diffusion coefficients, infrared radiation, quality of shrimp, thin-layer drying

Abstract

The main objective of the research was to study the effect of drying temperatures using infrared irradiation and electric heating convection on dehydration and was to investigate the effect of drying conditions on the quality of the shrimp. Two sizes of fresh shrimp (100 shrimp/kg and 200 shrimp/kg) with initial moisture content of 270 - 350 % dry-basis were dried under various conditions while the final moisture content of dried shrimp was in ranges between 20 and 25 % dry-basis. Hot air flow rates of 1.0 -   1.2 m/s, drying temperatures of 40 - 90 °C and infrared intensities of 1,785.7 - 3,571.4 W/m2 were used in these experiments. The experimental results showed that the rate of moisture content transfer of both sizes of shrimps decreased exponentially with drying time while increasing drying temperature significantly affected to the drying kinetics and quality of the shrimps. Effective diffusion coefficients of both shrimps were determined by a diffusion model forming a finite cylindrical shape was in order of 10-7 m2/s and this effective diffusion coefficient value was relatively dependent on the drying temperature compared to the initial moisture content. The quality analysis of dried shrimp using an infrared source and electric heating source found that the redness value (Hunter a-value) of dried samples using hybrid infrared radiation and electric heating had a higher colour uniformity than other drying methods. Additionally, shrinkage and rehydration properties were insignificantly different for all drying strategies (p < 0.05) and drying using infrared radiation had higher drying rates compared to electric heat convection, corresponding to relatively low drying times.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

D Jain and PB Pathare. Study the drying kinetics of open sun drying of fish. J. Food Eng. 2007; 78, 1315-19.

S Tirawanichakul and Y Tirawanichakul. Thin layer grain dryer: parameters of thin layer drying for cashew nut. Songklanakarin J. Sci. Tech. 1994; 16, 381-92.

S Devahastin, R Tapaneyasin and A Tansakul. Hydrodynamic behaviour of a jet spouted bed of shrimp. J. Food Eng. 2006; 74, 345-51.

A S Mujumdar. Handbook of Industrial Drying, Marcel-Dekker Inc., New York, 1987.

Y Namsanguan. 2004, Drying of Shrimp Using Hybrid Superheated Steam and Heat Pump Dryers. Ph.D. Dissertation, King Mongkut University of Technology Thonburi, Bangkok, Thailand, p. 191.

S Mongpraneet, T Abe and T Tsurusaki. Far infrared-vacuum and convection drying of welsh onion. T. ASAE 2002; 45, 1529-35.

D Jain. Determination of convective heat and mass transfer coefficients for solar drying of fish. J. Biosys. Eng. 2006; 94, 429-35.

C Ratti and AS Mujumdar. Infrared drying. In: AS Mujumdar (ed.). Handbook of Industrial Drying, Vol I. Marcel Dekker, New York, 1995, p. 567-88.

S Mongpraneet, T Abe and T Tsurusaki. Accelerated drying of welsh onion by far infrared radiation under vacuum conditions. J. Food Eng. 2002; 55, 147-56.

P Glouannec, D Lecharpentier and H Noel. Experimental survey on the combination of radiating infrared and microwave sources for the drying of porous material. Appl. Therm. Eng. 2002; 22, 1689-703.

Z Pan, C Shih, TH McHugh and E Hirschberg. Study of banana dehydration using sequential infrared radiation heating and freeze-drying. LWT-Food Sci. Technol. 2008, in press.

HU Hebber and NK Rastogi. Mass Transfer during infrared drying of cashew kernel. J. Food Eng. 2001; 47, 1-5.

AS Ginzburg. Application of Infra-red Radiation in Food Processing. CRC press, Leonard Hill, USA, 1969.

C Sandu. Infrared radiative drying in food engineering: a process analysis. Biotechnol. Progr. 1986, 2, 109-19.

C Nimmol, S Devahastin, T Swasdisevi and S Soponronnarit. Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying. Appl. Therm. Eng. 2007, 27; 2483-94.

Y Pianroj, Pa Kerdthongmee, M Nisoa, Pr Kerdthongmee and J Galakarn. Development of a microwave system for highly-efficient drying of fish. Walailak J. Sci. & Tech. 2006; 3, 237-50.

T Abe and TM Afzal. Thin-layer infrared radiation drying of rough rice. J. Agri. Eng. Res. 1997; 67, 289-97.

S Tirawanichakul and Y Tirawanichakul. Parameters study and thin-layer drying of boiled shrimp. In: Proceedings of the 5th Asia-pacific Drying Conference, Hong Kong, p. 641-9.

DS Chung and HB Pfost. Adsorption and desorption of water vapour by cereal grain and their products. T. ASAE 1967; 10, 549-57.

SM Henderson. A basic concept of equilibrium moisture. Agr. Eng. 1952; 33, 29-32.

S Soponronnarit. Drying Grains and Some Types of Foods. 7th ed. King Mongkut’s University of Technology Thonburi, Bangkok, Thailand, 1997, p. 338.

SM Henderson and S Pabis. Grain drying theory I. Temperature effect on drying coefficients. J. Agri. Eng. Res. 1956; 6, 169-74.

G Halsey. Physical adsorption on non-uniform surface. J. Chem. Phys. 1948; 16, 83-92.

AOAC. Official Method of Analysis, 16th ed. The Association of Official Analytical Chemists, Inc. Arlington, Virginia, USA, 1995.

GE Page. 1949, Factors influencing the maximum rate of drying shell corn in layers. M.Sc.Thesis, Purdue University, Indiana, USA.

DW Sun and JL Woods. Low temperature moisture transfer characteristics of wheat in thin layers. T. ASAE 1994; 37, 1919-26.

J Crank. 1975. The Mathematics of Diffusion. 2nd ed. Oxford University Press, Oxford, England.

T Tanomnong and W Kongtong. 2007, Development of a Shrimp Dryer using Solar Energy and Electricity, B. Eng. Project, Prince of Songkla University, HatYai, Songkhla, Thailand.

JF Young. Humidity control in the laboratory using salt solutions, a review. J. Appl. Chem. 1967; 17, 241-5.

Downloads

Published

2011-11-15

How to Cite

TIRAWANICHAKUL, S., NA PHATTHALUNG, W., & TIRAWANICHAKUL, Y. (2011). Drying Strategy of Shrimp using Hot Air Convection and Hybrid Infrared Radiation/Hot Air Convection. Walailak Journal of Science and Technology (WJST), 5(1), 77–100. Retrieved from https://wjst.wu.ac.th/index.php/wjst/article/view/115

Issue

Section

Research Article

Most read articles by the same author(s)

Similar Articles

1 2 3 > >> 

You may also start an advanced similarity search for this article.