Nghiên cứu thực nghiệm quá trình sấy tôm thẻ sử dụng thiết bị sấy vi sóng kết hợp với sấy lạnh

Abstract

     This paper presents the results of whiteleg shrimp drying process using microware drying equipment combined with cold-drying based on the application of microware and cold-drying. Results from the present study showed that drying time was fast, with good sensory quality of dried products. Water content in the dried products was low, and the water recovery rate was lower compared with other methods (such as: sun drying, heat pump combined with infrared, ceramic infrared). The drying method using microware drying equipment combined with cold-drying, with drying rate: microwave source capacity P = 1000 w, t = 50 ºC, v = 2 m/s showed shortest time τ = 45 minutes, and water recovery rate was 82.5 %, with sensory quality score of 18.6 points. The results suggested that the drying method using microware drying equipment combined with colddrying in this drying rate is the most suitable method for drying whiteleg shrimp.

Keywords: microwave drying combined with cold-drying, white leg shrimp drying