| Investigating the color change and appearance quality of shrimp dried by combined infrared-hot air dryer using image processing technology |
| Paper ID : 1266-NICAME1402 |
| Authors: |
|
marzieh jahani *, mahdi saadatfard, rasoul meamar, roohollah farhadi Khuzestan University of Agricultural Sciences and Natural Resources |
| Abstract: |
| Shrimp is one of the most important commercial seafood in the world. The high moisture content of shrimp and high protein content make them susceptible to rapid spoilage. This product starts spoiling in a short time after catching. The purpose of this research is optimization along with the energy analysis of the combined infrared-hot air dryer, and further, the quality of dried shrimp under the influence of the factors of distance to the source of radiation, temperature and intensity of infrared light radiation on the drying time, texture and color of shrimp was investigated. The results of the comparison of the average of the triple interaction effects for the color change attribute showed that the most color change was obtained at a temperature of 55 degrees Celsius with a power of 750 W/m2 and a distance of 15 cm from the source to the sample (with an average of 66.49), which was placed in a statistical group with a temperature of 55 degrees Celsius and a power of 500 W/m2 (with an average of 62.69) and a distance of 15 cm. Also, the lowest amount of shrimp color change occurred at a temperature of 75 degrees Celsius with a power of 750 watts per square meter and at a distance of 10 cm from the source to the sample (with an average of 2.46). These results showed that the increase in temperature caused an increase in L and a and a decrease in b |
| Keywords: |
| Dried shrimp, infrared, hot air, quality control, color changes |
| Status : Paper Accepted (Oral Presentation) |
