Processing effect on quality of dried shrimp | |
| Author | Waraporn Posomboon |
| Call Number | AIT Thesis no. AE-98-7 |
| Subject(s) | Dried seafood Shrimps |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment Resource and Development |
| Publisher | Asian Institute of Technology |
| Abstract | The dried shrimp industry in Thailand produces products with wide variations in qualities due to differences in qualities of raw shrimps, boiling process, method of drying and handling procedures. Good quality dried shrimp should have water activity (aw) below 0.85, moisture content of about 20-24%, with good appearance and red-orange color. The basic production process is composed mainly of boiling in water with salt added, drying, sizing, and then packaging. In this study, the effect of freshness ofraw shrimp on the qualities of the final product was investigated. The boiling and drying steps were also examined to establish the proper procedures for each process based on the resulting quality of dried shrimp. A laboratory dryer was used to determine the drying rate at low temperature (ranging from 40 to 70°C), high temperature (100 to 140°C), and combination of low and high temperature (120 or 140 °C for first stage then 70 °C second stage). The results showed that dried shrimp qualities were acceptable for raw shrimps stored up to 2 days only while boiling for 2 minutes was adequate to reduce the microbial load to acceptable level. Drying of boiled shrimps from moisture content of 76.5% down to 15% (wb) with drying air at 70°C caused no significant differences in qualities with shrimp dried at other low temperatures, with less energy consumed (8.89 J) and less time required (140 minutes). High-temperature drying at 140°C adversely affected the color of dried shrimp and caused difficulties in deshelling due to the fusion of the shrimp shell and meat. Two-stage drying with high-temperature first-stage drying did not affect the color of dried shrimp although the energy consumption was higher than low-temperature drying but lesser than high-temperature drying. Evaluation of a commercial batch dryer with gasoline as fuel showed non-uniformity in drying of 500 kg of sample at air temperature which was increased from 100 - 140°C. Manual stirring was done and the moisture content reduction was 69.29 to 32.19% MC with drying time of 70 minutes. HACCP was applied in a selected dried shrimp factory and the identified critical control points were checked and monitored. The result showed the boiling, drying and foreign matter removal steps as the CCPs in the dried shrimp production process. |
| Year | 1998 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Jindal, Vinod K. ;Vincent, Jean C. ; |
| Scholarship Donor(s) | DANIDA ; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1998 |