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

摘要: Abstract This study was carried out to investigate the impact of different drying air temperatures (45, 60, 75, and 90 °C) on physico-chemical microstructural properties foam-mat-dried shrimp powder. Physico-chemical such as moisture content, water activity, solubility, binding capacity (WBC), color powder were determined. The experimental results showed that temperature increased, WBC samples decreased. However, their solubility increased significantly (p  E ) by increasing temperature, yet decreased at 90 °C. SEM images indicated mat structure porosity too, especially Industrial Relevance demand for ready-to-eat (RTE) and/or ready-to-cook (RTC) meals is gradually growing because they are easy prepare. dried can be used producing formulated seafood other food products soups, sauce, snacks, etc. increase protein content improve nutritional value them. Fish soup mixes snacks examples RTE products. They popular in Asian countries, due transportation, quality, stability, long shelf life.