เอกสารการประชุมวิชาการและเสนอผลงานวิจัย มหาวิทยาลัยทักษิณ ครั้งที่ 19 2552 - page 1338

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Abstract
The aims of the project were to investigate drying process for producing high quality of dried shrimp using
hot air (HA) convection, infrared (IR) radiation and combined Hot air-Solar (HA-Solar) convection including
qualities of sample, packaging and energy consumption among various drying processes. To determine drying
kinetic, the fresh shrimps with initial moisture content of 270-350% dry-basis (d.b.) were dried under various
drying conditions until the desired final moisture content was in ranges of 20-25% d.b. The inlet drying
temperature for all batch dryings was varied between 38 and 112qC with constant air flow rate of 1.1r0.1 m/s.
The percentage of hot air recirculation was fixed at 67 and 95. The results showed that the average drying rate
using HA-IR sources was faster than drying using HA, IR and solar heat sources, respectively while the
determining of the quality analysis of dried shrimp showed that the redness value (Hunter a-value) of dried
samples using IR and HA heat sources was relatively high and color uniformity compared to drying with other
heat sources. Effective diffusion coefficients of shrimps were determined by a diffusion model forming a finite
cylindrical shape was relatively dependent on the drying temperature and the value was in order of 10-6 cm 2/s.
For determining of the quality analysis, the results showed that the drying temperature did not significantly
affect to the percentage of rehydration with all drying strategies (p<0.05) while the drying at a high temperature
tend to high percentage of shrinkage comparing to a low drying temperature. Consequently, the texture analysis in
term of shear force showed that dried shrimp with a high temperature has relative higher shear force than dried
shrimp with a low temperature. The quality of the chemistry of dried shrimp showed that dried shrimp had water
activity of 0.41-0.56 and the chemistry element is similar to (32.6-35.4% protein, thiobabituric acid reactive
substances (TBARS) value 2.82-3.14 mg malonaldehyde/kg sample). The dried shrimp which dry already had
lower community products standard (¤Ÿ. 309/2547) of quality of the microorganism (The total bacterial count