Nghiên cứu chế độ sấy tôm thẻ xẻ bụng bằng thiết bị sấy bức xạ hồng ngoại kết hợp năng lượng mặt trời

Vietnam possesses significant potential for aquaculture, yet traditional methods for drying shrimp often face challenges regarding quality, processing time, and energy efficiency. To enhance the value and market competitiveness of products like whiteleg shrimp, it is crucial to overcome these limitations. Conventional drying techniques, such as sun drying or rudimentary dryers, are often weather-dependent, time-consuming, and can compromise product hygiene and quality. This study addresses these issues by exploring a modern and sustainable approach: the hybrid drying system combining infrared radiation with indirect solar energy (IR-SE). The objective is to identify and optimize drying parameters for belly-split whiteleg shrimp using this advanced technology, aiming for improved quality, reduced processing time, and energy-efficient drying. This research provides valuable insights for the sustainable development of the aquaculture processing industry.

Researchers in food engineering, post-harvest technology, and aquaculture; professionals in shrimp processing and drying equipment manufacturing; and policymakers in sustainable food production.

This research focuses on identifying and optimizing the drying conditions for belly-split whiteleg shrimp using an innovative hybrid drying system that integrates infrared radiation and indirect solar energy (IR-SE). The primary goal is to enhance product quality and processing efficiency while minimizing energy consumption and drying time. The experimental design was systematically developed using the Taguchi method, which allowed for the investigation of four critical technological parameters: drying chamber temperature, distance from the infrared source to the product, drying air velocity, and infrared lamp power. Subsequent data analysis utilized Response Surface Methodology (RSM) to achieve multi-objective optimization, ensuring desired sensory attributes of the final product were maintained. The study successfully determined the optimal drying parameters: a drying temperature of 60°C, an infrared power of 1800 W, an air velocity of 1.88 m/s, and a source-to-product distance of 34.15 cm. Under these conditions, the relative humidity of the drying air was consistently maintained between 20% and 25%. The process effectively reduced the initial moisture content of the whiteleg shrimp from approximately 70% to 20 ± 1% within a total drying duration of 4.03 hours. This demonstrates significant improvements in drying efficiency and suggests that the IR-SE system offers a robust solution for drying optimization. The findings contribute to developing more energy-efficient drying methods, promoting higher product quality and safety, and reducing operational costs for the aquaculture industry, thereby supporting the sustainable growth of shrimp processing.