Beta
ManageSearchChatDiscover
97131

THIN-LAYER DRYING OF SHRIMP BY-PRODUCTS

Article

Last updated: 04 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Processing Engineering of Agricultural Products

Abstract

Shrimp by-products from shrimp processing industry could be a good source for production of bioactive compounds as protein, lipid and minerals. The present study aimed to drying shrimp by-products (head and shell) which represent about 40 –50% from total weight. The dry parameter was drying air temperature (50, 60, 70 and 80°C) and drying air velocity (1, 1.5 and 2 m/s) at thickness layer of 8 mm. The results indicated that the initial moisture content of 180% (d.b) decreased to a range between 10 and 8 % (d.b) at the end of drying process depending on the drying conditions. For instance, the shortest drying time was at 150 min, 80oC drying air temperature and 2 m/s air velocity. While, the longest drying time was recorded at 360 min with 50oC and 1m/s air velocity.

DOI

10.21608/mjae.2017.97131

Authors

First Name

F.

Last Name

Zabady

MiddleName

I.

Affiliation

Assoc. Prof. of Agric. Eng.; Fac. of Agric. Eng. Al-Azhar University, Cairo, Egypt.

Email

-

City

-

Orcid

-

Volume

34

Article Issue

1

Related Issue

14623

Issue Date

2017-01-01

Receive Date

2020-06-20

Publish Date

2017-01-01

Page Start

403

Page End

416

Print ISSN

1687-384X

Online ISSN

2636-3062

Article File

MJAE_Volume 34_Issue 1_Pages 403-416.pdf

PDF . 849.2kB

Link

https://mjae.journals.ekb.eg/article_97131.html

Detail API

https://mjae.journals.ekb.eg/service?article_code=97131

Order

23

Type

Original Article

Type Code

1,326

Publication Type

Journal

Publication Title

Misr Journal of Agricultural Engineering

Publication Link

https://mjae.journals.ekb.eg/

MainTitle

THIN-LAYER DRYING OF SHRIMP BY-PRODUCTS

Details

Type

Article

Created At

23 Jan 2023