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- W2017518219 abstract "This article presents an extensive experimental study coupled with statistical analysis on infrared (IR)-assisted freeze drying of tiger prawn (Penaeus monodon) in cuboidal geometry. The work aims to estimate quality attributes of freeze-dried prawn in terms of final product temperature (below protein denaturation temperature), rehydration ratio, and final moisture content as a function of process parameters, viz. IR temperature (55–65°C), distance between sample and IR heater (30–60 mm), sample thickness (10–25 mm) and freeze-drying time (5.5–6.5 h). Response surface methodology (RSM) has been employed using a three-parameter, three-level face-centered central composite design (FCCD) to develop multivariate regression models in order to evaluate the influence of process parameters on the quality of the freeze-dried prawn. Optimal drying conditions of 10-mm sample thickness, 60-mm sample distance from the IR heater, 65°C IR temperature, and freeze-drying time of 6.37 h have been established. Separate vali..." @default.
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- W2017518219 date "2011-03-28" @default.
- W2017518219 modified "2023-09-26" @default.
- W2017518219 title "Infrared-Assisted Freeze Drying of Tiger Prawn: Parameter Optimization and Quality Assessment" @default.
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- W2017518219 doi "https://doi.org/10.1080/07373937.2010.513214" @default.
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