Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder

This study was carried out to investigate the impact of different drying air temperatures (45, 60, 75, and 90°C) on the physico-chemical and microstructural properties of foam-mat-dried shrimp powder. Physico-chemical properties such as moisture content, water activity, solubility, water binding cap...

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Bibliographic Details
Published in:Innovative food science & emerging technologies 2016-04, Vol.34, p.122-126
Main Authors: Azizpour, Mehran, Mohebbi, Mohebbat, Khodaparast, Mohammad Hosein Haddad
Format: Article
Language:English
Subjects:
Drying
Microstructure
Moisture content
SEM
Shrimps
Snacks
Solubility
Soups
Water activity
Water binding capacity
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Summary:This study was carried out to investigate the impact of different drying air temperatures (45, 60, 75, and 90°C) on the physico-chemical and microstructural properties of foam-mat-dried shrimp powder. Physico-chemical properties such as moisture content, water activity, solubility, water binding capacity (WBC), and color of the powder were determined. The experimental results showed that as the temperature increased, the moisture content, water activity, and WBC of the samples decreased. However, their solubility increased significantly (p
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2016.01.002