Abstract: The process of vacuum microwave drying of shrimps from Penaeus vannamei was studied. The effects of microwave power, pre-drying time and loading on the quality of shrimps were observed. Based on this, the hybrid orthogonal experimental method was used to further optimize the vacuum microwave drying of shrimps. condition.
The experimental results show that microwave drying equipment, microwave power, pre-drying time and loading have certain effects on the rehydration ratio, water activity, elasticity and sensory score of white shrimp, and the main order of influence is microwave power. The largest, the second load, the minimum pre-drying time. The most suitable vacuum microwave drying conditions are microwave power 500 W, loading capacity 100 g, pre-drying time 20 min, and the product has the highest sensory score.
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