Infrared-Assisted Freeze Drying of Tiger Prawn: Parameter Optimization and Quality Assessment

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 validation experiments at the derived optimal conditions ascertained the predictive ability of the developed model equations. The outcome of this study would contribute to the development of technical capabilities for the design of freeze dryers applicable to such high-valued foodstuffs.

Keywords:

• Infrared freeze drying
• Prawn
• Protein denaturation
• Rehydration ratio
• Response surface optimization

ACKNOWLEDGMENT

The authors are grateful to the University Grants Commission, New Delhi, India, for financial support.

Notes

^a

Note. Factorial points: −1 (low level value), +1 (high level value), 0 (center point); α = ± 1.

T _p (°C), R _R , M _C (%).