ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of plate and air temperature and plate distance were studied on a plate type far infrared radiation (FIR) drier on drying rate and quality (TBA) of dehydrated shrimp. Experimental design and regression equations were derived by response surface methodology. Effect of plate distance on drying rate was not significant. Drying rate increased monotonically with increasing plate and air temperatures. The maximum TBA value occurred at plate temperature 286°C, air temperature 81°C, and plate to sample distance of 7.9cm. Both high plate with low air temperatures and low plate with high air temperatures resulted in optimum drying rate and quality. The low air temperatures are recommended for energy saving consideration.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15680.x
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