Drying characteristics of Caridean shrimp with modern methods and the effect of ultrasonic pre-treatment

In this study, the cylindrical coordinate drying kinetics, modelling and colour change of Caridean shrimp are studied with using different drying methods of infrared (IR), ultrasound pretreated infrared (US-IR) and microwave (MW). Drying times are found between 285–135, 300–150 and 40–6 min, for the methods of IR, US-IR and MW, respectively and the drying takes place in the falling-rate period. In the modelling, the coefficient of determination (R) values higher than 0.999 were taken. Alibas method best fitted to experimental data of IR and US-IR and Verma method best fitted to experimental data of MW. Effective moisture diffusion coefficient (D) values are found in the range of 1.81–3.83 × 10 m/s, 2.80–4.51 × 10 m/s and 0.121–1.66 × 10 m/s, for the methods of IR, US-IR and MW, respectively. Activation energy (E) value are calculated as 36.71 and 23.33 kJ/mole for IR and US-IR method and 289.9 kW/kg for MW method. Drying time, temperature and power lead to colour changes and the total colour changes are estimated between 33.42–38.28, 32.06–40.13 and 29.08–35.56, for the methods of IR, US-IR and MW, respectively. As a result, dried shrimps can be prepared in a short time with applying modern methods.