Thin Layer Drying Kinetics of Crayfish (Macrobrachium felicinum)

This study investigated the effect of drying air temperature on thin layer drying kinetics of pre-treated and untreated crayfish fillets and fit the drying data obtained into five different mathematical models and determines other important drying parameters. Drying characteristics such as moisture ratio, moisture diffusivity, and activation energy was obtained and data collected was fitted into five different mathematical models. Protein content of dried crayfish was determined using Kjeldahl techniques of digestion. Results showed that drying air temperature and pre-treatment had significant effect on the final moisture content and shrinkage of the fillets. Increase in the drying temperatures and pretreatments resulted in shorter drying times. Brining at 4% and drying at 60 ºC is adequate for the production of quality dried crayfish. The study has provided baseline information needed to develop an efficient artificial drying system; to optimize the drying process for crayfish processing in order to reduce postharvest losses and improve the quality of dried crayfish.