56
(Moses et al. 2014). It is also reported that micro-wave assisted drying provides
advantages such as rapid and homogeneous heating, high heat efficiency, sanitation,
and quality finished product (Sharma and Prasad 2004; Reyes et al. 2007). Farhang
et al. (2011) used microwave oven to dry shrimp. They used microwave power in the
four levels of 200, 300, 400 and 500 W. As a result of the study, it was determined
that the drying rate was in the period of fall and the increase in drying rate and
decrease in moisture content were determined with the increase in microwave
power. In addition, it has been reported that drying efficiency decreases by 22.54%
and energy consumption by 28,394% with the increase of microwave power.
In another study, microwave drying was applied to the shrimp (Penaeus indicus).
The vacuum microwave drying was conducted by a 4 kW, 2450 MHz vacuum
microwave drier at microwave power of 4 or 2 kW, and vacuum level of 100- or
250-mmHg. Shrimps prepared with 4 kW, 100 mmHg vacuum microwave drying
were found to have higher shrinkage potential and water retention ability compared
to air dried samples. With the increase in microwave power, a reduction in the waterholding capacity and the rehydration potential was observed, resulting in a tougher
texture (Lin et al. 1999).
Infrared Assisted Drying
The infrared radiation (IR) energy applied to the product for drying purposes penetrates the product surface and spreads to the material to form molecular vibrations.
It provides thermal energy with relatively low energy loss compared to other types
of heat sources. Infrared radiation (IR) is sent from the heaters to the product as an
electromagnetic wave. The heat transfer between the product and the heater is
directly proportional to the temperature difference of both materials. Like microwave energy, the FIR is also absorbed by foodstuffs and then converted to heat.
Heating with FIR is effective on the cost and final product quality according to heating with traditional methods. The advantages of this method are effective heat transfer, less processing time and cost, operation at normal temperature, better control,
reliable and small size equipment design. Infrared radiation is used successfully in
seafood drying (Ratti and Mujumdar 1995).
It has been reported that infrared radiation must be combined with microwave
and other general transmission or transfer methods so that it can be used efficiently
in the food processing industry. In a study conducted with infrared-assisted vacuum
freeze-dried method, tiger prawn (Penaeus monodon) was dried and the statistical
model equation was developed by using the response surface method to predict the
rehydration rate, final product temperature and final moisture content. 60-mm sample distance from IR heater, 65 °C IR temperature, 6.37 h freeze drying time and
10-mm sample thickness have been determined as the optimal drying conditions. In
addition, IR-assisted freeze-dried shrimp was reported to be quite stable compared
to fresh shrimp (Chakraborty et al. 2011).
2 Crustacean Shellfish
(Moses et al. 2014). It is also reported that micro-wave assisted drying provides
advantages such as rapid and homogeneous heating, high heat efficiency, sanitation,
and quality finished product (Sharma and Prasad 2004; Reyes et al. 2007). Farhang
et al. (2011) used microwave oven to dry shrimp. They used microwave power in the
four levels of 200, 300, 400 and 500 W. As a result of the study, it was determined
that the drying rate was in the period of fall and the increase in drying rate and
decrease in moisture content were determined with the increase in microwave
power. In addition, it has been reported that drying efficiency decreases by 22.54%
and energy consumption by 28,394% with the increase of microwave power.
In another study, microwave drying was applied to the shrimp (Penaeus indicus).
The vacuum microwave drying was conducted by a 4 kW, 2450 MHz vacuum
microwave drier at microwave power of 4 or 2 kW, and vacuum level of 100- or
250-mmHg. Shrimps prepared with 4 kW, 100 mmHg vacuum microwave drying
were found to have higher shrinkage potential and water retention ability compared
to air dried samples. With the increase in microwave power, a reduction in the waterholding capacity and the rehydration potential was observed, resulting in a tougher
texture (Lin et al. 1999).
Infrared Assisted Drying
The infrared radiation (IR) energy applied to the product for drying purposes penetrates the product surface and spreads to the material to form molecular vibrations.
It provides thermal energy with relatively low energy loss compared to other types
of heat sources. Infrared radiation (IR) is sent from the heaters to the product as an
electromagnetic wave. The heat transfer between the product and the heater is
directly proportional to the temperature difference of both materials. Like microwave energy, the FIR is also absorbed by foodstuffs and then converted to heat.
Heating with FIR is effective on the cost and final product quality according to heating with traditional methods. The advantages of this method are effective heat transfer, less processing time and cost, operation at normal temperature, better control,
reliable and small size equipment design. Infrared radiation is used successfully in
seafood drying (Ratti and Mujumdar 1995).
It has been reported that infrared radiation must be combined with microwave
and other general transmission or transfer methods so that it can be used efficiently
in the food processing industry. In a study conducted with infrared-assisted vacuum
freeze-dried method, tiger prawn (Penaeus monodon) was dried and the statistical
model equation was developed by using the response surface method to predict the
rehydration rate, final product temperature and final moisture content. 60-mm sample distance from IR heater, 65 °C IR temperature, 6.37 h freeze drying time and
10-mm sample thickness have been determined as the optimal drying conditions. In
addition, IR-assisted freeze-dried shrimp was reported to be quite stable compared
to fresh shrimp (Chakraborty et al. 2011).
2 Crustacean Shellfish