Nghiên cứu chế độ sấy tôm thẻ xẻ bụng bằng thiết bị sấy bức xạ hồng ngoại kết hợp năng lượng mặt trời

Abstract

This study aimed to identify the optimal drying conditions for enhancing the quality and processing efficiency of belly-split whiteleg shrimp (Litopenaeus vannamei) using a hybrid drying system that integrates infrared radiation and indirect solar energy (IR-SE). The experimental design was based on the Taguchi method, investigating four key technological parameters: drying chamber temperature (T), distance from the infrared source to the product surface (H), drying air velocity (V), and infrared lamp power (IP). Following data collection, Response Surface Methodology (RSM) was employed to simultaneously optimize multiple performance objectives, including reducing drying time, minimizing energy consumption, and maintaining desirable sensory attributes of the final product. The optimal drying parameters were determined as follows: a drying temperature of 60 °C, infrared power of 1800 W, air velocity of 1.88 m/s, and a source-to-product distance of 34.15 cm. During the drying process, the relative humidity of the drying air ranged from 20% to 25%. The initial moisture content of the belly-split shrimp was approximately 70%, which was reduced to 20 ± 1% after drying, corresponding to a total drying duration of 4.03 hours.

Keywords: Belly-split shrimp; Infrared and solar drying; Hybrid drying system (IR-SE); Drying optimization; Response Surface Methodology (RSM); Energy-efficient drying