Akademik Veri Yönetim Sistemi
BULGARIAN CHEMICAL COMMUNICATIONS, cilt.57, sa.3, ss.252-257, 2025 (Scopus)
Shrimp is the most widely consumed seafood worldwide, both as an ingredient in various dishes and as a tasty snack. Like many food products with high moisture content, shrimp are subjected to various drying processes. Among the drying systems, lyophilization is the method that preserves the nutritional values and the unique taste and texture of shrimp the most. In this study, the effects of blanching, blanching in saltwater and saltwater osmotic dehydration pretreatments on the lyophilization of shrimp were investigated. The effective moisture diffusion coefficient was calculated from the data obtained from the drying process and their compatibility with mathematical models was tested. Drying processes were completed between 240 - 360 min. It was observed that drying times could be reduced by blanching and osmotic dehydration pretreatments. In the compatibility with mathematical models, control and blanched samples fitted the Alibas model and osmotic dehydration samples fitted the Midilli & Kucuk model with R2 higher than 0.99999.