Narrow Results

In the present study, salt granules were dried in fluidized bed dryer and suitable technologic parameters of drying operation were obtained. The results could direct design of industrial dryer. Besides, the air distributing structure of fluidized bed dryer was studied and its pressure drop curve was measured. The result indicated that one layer intertexture net below the air distributing board could obtain good effect of air distributing without increase of pressure drop. This kind of structure could also prevent the material from leaking availably.

The objective of the present study was to investigate the effects of various parameters, i.e., concentration of salt solution (2, 3, 4% (w/v)), boiling time (3, 5, 7 minutes) and drying air temperature (80, 100, 120°C) on the kinetics of drying and various quality attributes of shrimp, namely, color, texture, shrinkage and rehydration ability, during drying in a jet-spouted bed dryer. Small shrimp (350-360 shrimp/kg) was boiled and then dried until its moisture content was around 25% (d.b.). It was found that the color changes, toughness and shrinkage of shrimp increased while the rehydration ability decreased with an increase in the concentration of salt solution and boiling time.