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2552
and yeast and mold). This research also studies the wash water treatment by ozonation, decreasing microorganism
quantity in dried shrimp. The shrimp drying in terms of shrinkage and rehydration properties were insignificantly
different for drying temperature in range 38-112
q
C (p<0.05). For evaluating sensory test, it showed that drying
temperature and drying strategies had insignificantly changed overall acceptability, texture, odor and taste at
confidence level of 95 %. Finally, evaluating of the specific energy consumption concluded that the IR drying for
shrimp had a low specific energy consumption compared to the drying with combine energy source (Hot air/Solar)
and solely HA convection. The specific energy consumption with IR was in the ranges of 8.6-10.6 MJ/kg.H
2
O
evaporated.
After drying, the dried shrimp was packed in laminate bag for studying on-shelf lifetime and the results
showed that drying with high temperature will be more efficient than drying with the low drying temperatures
corresponding the low specific energy consumption. Drying rate with HA-IR was faster then the other drying
methods and the shelf life time of dried shrimp with nylon/LLDPE pack bag was around 9 weeks.
Keywords
: high quality dried shrimp; Infrared; Solar energy, recycled air system
