Dehydration property of Shrimp (Pandalus borealis) undergoing heat-pump drying process

Abstract

 Peeled, headed or whole shrimp (Pandalus borealis) was dried in a heat-pump dryer at -2-0℃ and 20℃, respectively, and desorption isotherms characterizing the dehydration property of each shrimp sample group were determined.  Desorption isotherms of shrimp handled differently and dried at different temperatures (-2-0℃ or 20℃) could be well described by Oswin’s model ( ).  The regression model of peeled, headed or whole shrimp was established, which is reliable for predicting the desorption isotherms of shrimp undergoing heat-pump drying.  The handling methods of shrimp exhibit measurable influence on desorption isotherms of shrimp, whereas drying temperature (-2-0℃ or 20℃) has little influence on the constants of a and n in Oswin’s model, of whole shrimp, even though it has certain influence on these constants of peeled and headed shrimp.  For heat-pump drying, headed shrimp may have a better stability than peeled or whole shrimp due to the best stability.

Key words: Heat pump drying, shrimp (Pandalus borealis), dehydration property, desorption isotherm, Oswin’s model

DOI: 10.3965/j.issn.1934-6344.2009.04.092-097 

Citation: Zhang Guochen, Sigurjón Arason, Sveinn Víkingur Árnason.  Dehydration property of Shrimp (Pandalus borealis) undergoing heat-pump drying process.  Int J Agric & Biol Eng, 2009; 2(4): 92－97.