Experimental and numerical investigation of transport phenomena and kinetics for convective shrimp drying

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Case Studies in Thermal Engineering

journal homepage: www.elsevier.com/locate/csite

Experimental and numerical investigation of transport phenomena

and kinetics for convective shrimp drying

Minh Phu Nguyena,∗

, Tu Thien Ngoa

, Thanh Danh Leb

a Faculty of Mechanical Engineering, Ho Chi Minh City University of Technology, VNU-HCM, No. 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh

City, Viet Nam

b Faculty of Mechanical Engineering, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Viet

Nam

ARTICLE INFO

Keywords:

Heat and mass transfer

Numerical simulation

Shrimp drying

Transport properties

ABSTRACT

In this study, an experimental apparatus was used to produce dried shrimp. From experiments

with various air velocities and temperatures, the drying constant, moisture transfer coefficient

and moisture diffusivity were obtained by using a Bi-Di correlation. An equation for determining

the drying constant was established to determine the drying parameters for different drying

conditions. To obtain the targeted moisture, i.e., a moisture content of 0.25 (dry basis, d.b.),

drying with the highest temperature and air velocity (60 °C, 2 m/s) took 3.6 h, while the lowest

temperature and air velocity (50 °C, 1 m/s) required up to 5.8 h. The transport parameters were

then used to simulate the temperature and moisture content distribution inside the shrimp using

ANSYS software for a certain drying condition. The results showed that the shrimp temperature

increased rapidly, reaching the dry air temperature after approximately 15 min. The moisture

content in the tail was markedly lower than that at the centre, which is the thickest part of the

shrimp. The data from this study can be used to optimize the energy consumption in shrimp

convective drying technologies.

1. Introduction

Vietnam has one of the highest seafood catches in the world. Seafood exports also account for a high proportion of the national

economy; exports increased from $ 1 billion in 2000 to $ 8.3 billion in 2017, of which a large proportion is wild-caught and farmed

shrimp. From 2007 to 2017, the proportion of pangasius decreased from 73% to 47%, the proportion of shrimp increased from 11% to

18%, and the proportion of tuna increased from 9% to 30%, according to the 2018 report from the Vietnam Association of Seafood

Exporters and Producers (VASEP). Shrimp is stored by freezing or drying. Shrimp is commonly stored in coastal areas by sun drying

and hot smoke drying from coal burning, manual and seasonal processes. However, scholarly research on shrimp drying has been

done worldwide, especially in Thailand. Prachayawarakorn et al. [1] studied the characteristics of shrimp drying using steam and hot

air. Erdoǧdu et al. [2] constructed graphs to optimize the industrial shrimp cooking process to maintain shrimp quality. Shrimp

drying in a jet-spouted bed has been studied extensively [3–5]. In these studies, the hydrodynamic behaviour in the drying chamber,

the shrinkage of shrimp during drying, and the quality of dried shrimp were reported. Namsanguan et al. [6] proposed two-stage

drying of shrimp using superheated ste am and a heat pump or hot air. The results showed that the two-stage dryer had higher quality

dried shrimp than that from a single-stage dryer. Information technology has also been thoroughly applied to shrimp drying in recent

https://doi.org/10.1016/j.csite.2019.100465

Received 3 April 2019; Received in revised form 13 May 2019; Accepted 14 May 2019

∗ Corresponding author.

E-mail address: [email protected] (M.P. Nguyen).

Case Studies in Thermal Engineering 14 (2019) 100465

Available online 15 May 2019

2214-157X/ © 2019 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license

(http://creativecommons.org/licenses/BY-NC-ND/4.0/).

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