Effect of Various Types of Drying on Fresh Marine Shrimps (Penaeus notialis)

Dr. Anju K. A., Anithakrishnan V.C., Sruthi Rajan, Dr. Sithara Suresh

Abstract: Shrimps are sparkling and saltwater animal on aquatic habitat. They may be regarded as one of the quickest developing food commodities in international exchange, because of their perceived health blessings, and importantly, being a source of protein. The consequences of predominant drying methods; hot air oven, tray drying and forced tray drying have been investigated. From the result of the look at, it changed into discovered that the oven-dried shrimp powder had higher moisture content material than the tray and forced dried shrimp. There had been sizable variations for aroma, look, colour, taste and shelf life.

Keywords: Hot air oven, Forced tray dyer, Tray dryer, Shrimp, Drying, Sensory attributes, Quality parameters