000			nab a22 7a 4500
999			_c63079 _d63079
008			180513s2017 au ||||ss|||| 00| 0 eng d
040			_aEAL _cEAL
041			_aeng _bara
090			_aART MJAE V34 No1 23
100	1		_aZabady , F. I. _9648
240	1	0	_aMisr Journal of Agricultural Engineering, 2017 v.34 (1) _h[electronic resource]
245	1	0	_aThin-layer drying of shrimp by-products _h[electronic resource]
246	1	5	_aتجفيف طبقة رقيقة من مخلفات الجمبري
300			_ap.403-416.
504			_aIncludes bibliographic reference
520			_aShrimp 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
546			_aSummary in Arabic
650		0	_aShrimps _xfeeding and feeds _919049
650		0	_aShrimps _xwaste disposal _919050
773	0		_tMisr Journal of Agricultural Engineering. _g2017.v.34(1) _x1687-384X _7nnas _wu192786
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2017/MJAE/3417/1/403.pdf _zFull Text Article
942			_2alc _cAR