Reducing of weight variation in soaking step of shrimp processing: effects of iced storage time and soaking equipment

12th TSAE International Conference

Pinyosak, N.^1 ; Asavasanti, S.^2 ; Tangduangdee, C.^1

Food Engineering Department, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand^1

Food Technology and Engineering Laboratory, Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, Bangkok, Thailand^2

关键词: Blade impeller;    Functional properties;    Iced storages;    Storage time;    Uncontrollable factors;    Water holding capacity;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/301/1/012060/pdf
DOI  :  10.1088/1755-1315/301/1/012060

来源: IOP

【 摘 要 】

The aim of shrimp soaking is to improve functional properties and yield of a shrimp product. The weight variation in the soaking step in actual production is larger than that in the laboratory due to many uncontrollable factors that have not been identified. The objective of this work, therefore, was to investigate the causes that provoke the difference in yield calculation between the laboratory and the real production conditions to improve the soaking process of shrimp within the regulated time. First, the effect of storage time in ice (0 and 24 h) on soaking yield variation was studied. Then, the effect of soaking equipment, i.e. flat bottom tank with rod impeller and cone bottom tank with paddle blade impeller, on weight variation was determined. The result revealed that the iced storage time and the design of soaking equipment had no significant effect on the variations of yield and weight (p ≥ 0.05). Nevertheless, water holding capacities after soaking and cooking were significantly influenced by the iced storage period (p