Food and Fermentation Industries >

2023 , Vol. 49 >Issue 15: 193 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032293

Optimization of hot-air drying process for shrimp (Penaeus vannamei) based on analytic hierarchy process

  • ZHANG Zewei ,
  • DONG Chunyu ,
  • JI Hongwu ,
  • ZHANG Di ,
  • LIU Shucheng ,
  • SU Weiming
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2022-05-13

  Revised date: 2022-06-18

  Online published: 2023-08-31

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Abstract

The comprehensive effects of drying temperature and final water content on dried shrimp sensory quality were studied. Using Penaeus vannamei as raw material, the dried shrimp with a moisture content of 13%-25% were obtained by controlling the hot air drying temperature (65-105 ℃) and adjusting the drying time. The color of the cephalothorax and abdomen (L*, a*, b* value), texture characteristics (hardness, chewiness), volatile components and total bacterial colony were measured. A comprehensive evaluation model for the sensory quality of dried shrimps was constructed using the analytic hierarchy process to obtain optimal drying conditions. As the drying temperature and time increased, the moisture content of dried shrimp decreased, the hardness, chewiness, and content, type and odor activity value of volatile components gradually increased, and the total number of bacterial colonies decreased. Based on the analytic hierarchy process, the judgement matrices were constructed, including 1 rule layer and 4 index layers, and all matrices passed the consistency test. Finally, through the comprehensive score, the optimum process conditions for dried shrimp were determined to be the drying temperature of 85 ℃ and the moisture content of 19%. Under the best conditions, dried shrimp was of excellent quality, including uniform red and yellow color, tight, flexible, chewy meat, rich flavor, and qualified microbiological indicators.

Key words： Penaeus vannamei; hot-air drying; analytic hierarchy process; volatile components

Cite this article

ZHANG Zewei , DONG Chunyu , JI Hongwu , ZHANG Di , LIU Shucheng , SU Weiming . Optimization of hot-air drying process for shrimp (Penaeus vannamei) based on analytic hierarchy process[J]. Food and Fermentation Industries, 2023 , 49(15) : 193 -200 . DOI: 10.13995/j.cnki.11-1802/ts.032293

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