THIN-LAYER DRYING OF SHRIMP BY-PRODUCTS

Shrimp by-products from shrimp processing industry could be a good source for production of bioactive compounds as protein, lipid and minerals. The present study aimed to drying shrimp by- products (head and shell) which represent about 40 –50% from total weight. The dry parameter was drying air temperature (50, 60, 70 and 80°C) and drying air velocity (1, 1.5 and 2 m/s) at thickness layer of 8 mm. The results indicated that the initial moisture content of 180% (d.b) decreased to a range between 10 and 8 % (d.b) at the end of drying process depending on the drying conditions. For instance, the shortest drying time was at 150 min, 80◦ C drying air temperature and 2 m/s air velocity. While, the longest drying time was recorded at 360 min with 50◦ C and 1m/s air velocity.