Nghiên cứu thực nghiệm xác định thông số sấy tối ưu cho tôm thẻ chân trắng bằng bơm nhiệt kết hợp với bức xạ hồng ngoại

Abstract

   This paper presents the results of experimental research to determine the optimal drying parameters of white leg shrimp by heat pump drying method combined with infrared radiation. The experiment was designed according to Taguchi’s method with drying parameters including drying temperature (t), drying agent velocity (V), infrared radiation distance (H) and infrared power (IP). As a result of multi-objective optimization by RSM response surface method, optimal drying parameters were obtained for good quality dried shrimp, short drying time and energy saving. Specifi cally, the optimal drying parameters for dried shrimp are determined as follows t = 59.5 °C, V = 1.98 m/s, H = 35.23cm, IP = 1750 W, relative humidity of the air drying φ = 15 ÷ 17%, drying time τdying = 165 minutes.