ArticleFoods (Basel, Switzerland)2025
Heat and Mass Transfer in Shrimp Hot-Air Drying: Experimental Evaluation and Numerical Simulation.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Advances in Combined Drying Techniques for Enhancing Dried Fruits' Quality, Drying Efficiency, and Energy Conservation: A Critical Review.Foods (Basel, Switzerland) · 2026Review
- Modeling and Simulation of Mass Transfer in Food Processing: Recent Advances in Governing Equations, Workflow, and Applications.Foods (Basel, Switzerland) · 2026Review
- Effects of Hot-Air Drying Conditions on Quality Attributes of Meat and Shell of Dried Shrimp.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Shrimp is one of the most popular and widely consumed seafood products worldwide. It is highly perishable due to its high moisture content. Thus, dehydration is commonly used to extend its shelf life, mostly via air drying, leading to a temperature increase, moisture removal, and matrix shrinkage. In this study, a mathematical model was developed to describe the changes in moisture and temperature distribution in shrimp during hot-air drying. The model considered the heat and mass transfer in an irregular-shaped computational domain and was solved using the finite element method. Convective heat and mass transfer coefficients (57.0-62.9 W/m
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