TY - JOUR AU - วิสัยพรม, ณัฏฐวัฒน์ AU - กาศยปนันทน์, ณัฏฐ์ AU - พลาศัย, วสันต์ PY - 2019/01/02 Y2 - 2024/03/29 TI - The Comparative Study of Shrimp Drying Process with Low Humidity Air and Hot Air Drying: - JF - Princess of Naradhiwas University Journal JA - Pnu Sci J VL - 11 IS - 1 SE - บทความวิจัย DO - UR - https://li01.tci-thaijo.org/index.php/pnujr/article/view/149154 SP - 83-94 AB - <p><span class="fontstyle0">The objectives of this research were to investigate the factors that affect the drying process<br>of shrimp by using Relative Humidity Air Drying method compared with Hot Air Drying. Resilience,<br>water activity, and other variables, were controlled by temperature and relative humidity control in a<br>low humidity drying room at 30 </span><span class="fontstyle0">o</span><span class="fontstyle0">C and 35 - 55% Rh, respectively, while the hot air drying process<br>was carried out at 40, 50 and 60 </span><span class="fontstyle0">o</span><span class="fontstyle0">C. The physical properties of the shrimp such as color, hardness,<br>texture, temperature, and moisture content, were determined. Drying with hot air using a drying temperature of 60 </span><span class="fontstyle0">o</span><span class="fontstyle0">C took a minimum of 150 minutes to dry. The final moisture content of the shrimp was<br>13.51 (% d.b). The brightness was 49.52 </span><span class="fontstyle2">± </span><span class="fontstyle0">2.01, compared to other drying methods, for which values</span>&nbsp;&nbsp; <span class="fontstyle0">were not significantly different (p &lt;0.05). It was found that hot air drying had the highest hardness<br>value (154.33 N), along with a low relative humidity of 118 N for water activity, in the range of 0.5-0.6,<br>which was not higher than the standard for product (136/2558) set by Thai Industrial Standards Institute.</span> <br> </p> ER -