Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments

Autor: Luiza Helena Meller da Silva, Aline Kazumi Nakata da Silva, Antonio Manoel da Cruz Rodrigues, Marcus Vinicius da Costa, Priscila Rodrigues e Rodrigues

Publikováno v: Food Science and Technology, Iss 0 (2018)
Food Science and Technology v.38 n.4 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 19 APR 2018

By the analytical model proposed by Dincer and Dost, the mass transfer parameters (moisture transfer coefficient and moisture diffusivity) of shrimp samples were determined. Three sets of drying experiments were performed with three samples of shrimp

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