THIN-LAYER DRYING OF SHRIMP BY-PRODUCTS | ||||
| Misr Journal of Agricultural Engineering | ||||
| Article 23, Volume 34, Issue 1, January 2017, Page 403-416 PDF (829.26 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjae.2017.97131 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| F. I. Zabady | ||||
| Assoc. Prof. of Agric. Eng.; Fac. of Agric. Eng. Al-Azhar University, Cairo, Egypt. | ||||
| 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. | ||||
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