Effects of Drying Condition on Physico-chemical Properties of Foam-mat Dried Shrimp Powder

Abstract

The effects of drying parameters on moisture content, water activity, bulk density, water binding capacity (WBC), oil absorption, and color parameters (L*,a*, b*) of foam-mat dried shrimp powders were investigated. Shrimp purees were dried as a foam mat at different drying temperatures (50ºC, 60ºC, and 70ºC) and thicknesses of the foam layer (4 and 8 mm). The experimental results showed that as the temperature increased, the moisture content, water activity, and oil absorption of the samples decreased. However, their solubility increased significantly (P ˂0.05). Bulk density of shrimp powder increased with increasing the thickness of the foam layer. Increasing temperature led to increased and decreased WBC with 4 and 8 mm thickness, respectively. Furthermore, the a*, b*, and L* (at 8 mm thickness) decreased with increasing temperature; however, L* increased at 4 mm thickness. Fourier transform infrared (FTIR) spectra showed some major shifts, such as in the region of 1000–1700 cm−1, related to C–O, C–O–C, and C–H band stretching. The differential scanning calorimetry thermograms showed a large peak with a denaturation peak around 72ºC for shrimp proteins.