Thin-layer drying of shrimp by-products [electronic resource]
Language: English Summary language: Arabic Description: p.403-416Other title:- تجفيف طبقة رقيقة من مخلفات الجمبري [Added title page title]
- Misr Journal of Agricultural Engineering, 2017 v.34 (1) [electronic resource]
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Articles
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Main | ART MJAE V34 No1 23 (Browse shelf(Opens below)) | Available |
Includes bibliographic reference
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% (db) decreased to a range between 10 and 8 % (db) at the end of drying process depending on the drying conditions. For instance, the shortest drying time was at 150 min, 80°C drying air temperature and 2 m/s air velocity. While, the longest drying time was recorded at 360 min with 50°C and 1m/s air velocity
Summary in Arabic
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