Drying of shrimp using hybrid superheated steam and heat pump dryers

การอบแห้งกุ้งโดยใช้ไอน้ำร้อนยวดยิ่งตามด้วยปั๊มความร้อน

Name: Yuvanaree Namsanguan

Organization : King Monkut's University of Technology Thonburi. School of Energy, Environment and Materials. Thermal Technology

keyword: กุ้ง

; Shrimps

; การอบแห้ง

; Drying

; ไอน้ำร้อนยิ่งยวด

; Stream, Superheated

; Heat pumps

; ปั๊มความร้อน

Abstract: The main objective of the study was to investigate a novel strategy for shrimp dryingviz. the hybrid two-stage shrimp drying using a superheated steam dryer followed by aheat pump dryer (SSDIHPD) both from heat/mass transfer and quality points of view. Interms of quality, shrinkage, color, rehydration behavior, texture (toughness andhardness) and microstructure of dried shrimps were determined. The experimental datawere analyzed to identify the suitable drying conditions for two-stage SSDIHPDconsidering both the product quality and the drying time.The laboratory drying experiments were carried out in the two different stages ofSSDIHPD to reduce the moisture contents of shrimp from 80% to a standard level of20% w.b.; the moisture contents of shrimp at the end of the superheated steam dryingwere maintained in the range of 30-40% w.b. The first-stage superheated steam dryingwas performed at different drying temperatures of 140-180?C while the second-stageheat pump drying was operated at 50?C. The effect of tempering between SSDIHPDwas also investigated. In addition to the two-stage of SSDIHPD, the drying of shrimpusing a superheated steam dryer followed by a hot air dryer (SSD/AD) was alsoinvestigated and compared with the results obtained from SSDIHPD; in this caseexperiments were conducted by changing the second-stage dryer from a heat pumpdryer to a hot air dryer that operated at the same drying air temperature as an HPD.Base1 on the experimental results it was found that SSDIHPD dried shrimp had muchlower degree of shrinkage, higher degree of rehydration, better color, less tough andsofter, and more porous than single-stage SSD dried shrimp. The results also showedthat SSD/AD seemed to produce redder, and less tough and softer shrimp compared toshrimp dried in a single-stage superheated steam dryer. No improvement in terms ofshrinkage and rehydration behavior was observed, however. For the effect of elevateddrying steam temperature, it was found that higher drying steam temperature used in thedifferent drying processes, i.e., SSD, SSDIHPD and SSD/AD, produced qualityimprovement only in terms of color.Finally, a mathematical model of a cabinet-type superheated steam drying system wasdeveloped and validated with the available experimental shrimp drying results. Themodel was found to predict the moisture reduction rates of shrimp and the outlet dryingmedium temperature as well as energy consumption and the dryer performancereasonably welL

King Mongkut's University Technology Thonburi. Library

Address: กรุงเทพมหานคร (Bangkok)

Email: info.lib@mail.kmutt.ac.th

Name: Somchart Soponronnarit

Role: Advisor

Name: Waruree Tia

Role: Advisor

Name: Sakamon Devahastin

Role: Advisor

Created: 2004

Issued: 2007-07-23

Modified: 2007-07-23

วิทยานิพนธ์/Thesis

ISBN: 9741838433

CallNumber: TT143

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Thermal Technology

Grantor: King Mongkut's University of Technology Thonburi

©copyrights King Mongkut's University of Technology Thonburi

ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	TT143.pdf	2.65 MB	145	2023-02-25 22:27:09
2	TT143ab.pdf	41.46 KB	55	2022-05-27 12:37:35
3	TT143.txt	2.87 KB	16	2018-05-10 18:12:54

ใช้เวลา

0.039172 วินาที