Effect of Different Drying Methods on the Quality of White Shrimps

Abstract:

This paper took white shrimp granules as the text materials. Effects of different drying methods，hot air drying，microwave drying，microwave spouted drying，vacuum freeze-drying，on texture properties，rehydration ratio，color of dried white shrimps were researched. The results show that vacuum freeze drying to obtain the product quality is the best，but the drying time is hot air drying of 2.25 times，microwave drying and hot air drying and microwave drying of 9 times and 10.3 times；hot air drying can overcome the single microwave drying，and drying the sample quality is the most close to the vacuum freeze drying，so microwave spouted drying is a kind of development prospects.