Influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production
Shrimp industry wastes can be transformed and used as raw material for the development of new products. The aim of this research was to evaluate the influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production. The balanced feed was made...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023039191 |
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| author | Pérez-Cervera Carmen Aleán-Tuirán Marlon Martínez-Navarro Luz Tavera-Quiroz María Andrade-Pizarro Ricardo |
| author_facet | Pérez-Cervera Carmen Aleán-Tuirán Marlon Martínez-Navarro Luz Tavera-Quiroz María Andrade-Pizarro Ricardo |
| author_sort | Pérez-Cervera Carmen |
| collection | DOAJ |
| description | Shrimp industry wastes can be transformed and used as raw material for the development of new products. The aim of this research was to evaluate the influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production. The balanced feed was made with shrimp flour (25.74%), cotton seed cake (24.56%), rice bran (22.06%), beef tallow (16.18%), sweet potato flour (5.81%), and cassava flour (5.66%). To obtain the flour, shrimp processing waste (heads and exoskeletons) were blanched, dried, ground and sieved. Blanching was carried out using a full factorial 22 experimental design, where temperature and time were evaluated as independent variables. The drying kinetics of the blanched exoskeletons were performed in a tray dryer at different temperatures (40 and 50 °C) and air velocity (1, 1.5 and 2 m/s). The blanching process showed no significant effect on the protein content present in shrimp by-products. The drying kinetics showed that the greatest loss of moisture occurs in the period of decreasing velocity, dominated by mass transfer by diffusion. The Page model showed the best fit for the experimental data. From the mixture of shrimp flour with the other ingredients in the proportions indicated by the Solve software, fish food pellets were obtained. These met the nutritional requirements of fish (tarpon) in the juvenile-commercial stage. |
| first_indexed | 2024-03-13T08:06:26Z |
| format | Article |
| id | doaj.art-85f11d8147cf42e78911a121264ee34f |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-13T08:06:26Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-85f11d8147cf42e78911a121264ee34f2023-06-01T04:36:38ZengElsevierHeliyon2405-84402023-06-0196e16712Influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed productionPérez-Cervera Carmen0Aleán-Tuirán Marlon1Martínez-Navarro Luz2Tavera-Quiroz María3Andrade-Pizarro Ricardo4School of Engineering and Architecture; Universidad Pontificia Bolivariana; Cra 6 No. 97 A 99, Montería, Colombia; Corresponding author.School of Engineering and Architecture; Universidad Pontificia Bolivariana; Cra 6 No. 97 A 99, Montería, ColombiaSchool of Engineering and Architecture; Universidad Pontificia Bolivariana; Cra 6 No. 97 A 99, Montería, ColombiaAgroindustrial Engineering Program, Engineering Department. University of Sucre, ColombiaDepartment of Food Engineering, University of Córdoba, Montería, ColombiaShrimp industry wastes can be transformed and used as raw material for the development of new products. The aim of this research was to evaluate the influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production. The balanced feed was made with shrimp flour (25.74%), cotton seed cake (24.56%), rice bran (22.06%), beef tallow (16.18%), sweet potato flour (5.81%), and cassava flour (5.66%). To obtain the flour, shrimp processing waste (heads and exoskeletons) were blanched, dried, ground and sieved. Blanching was carried out using a full factorial 22 experimental design, where temperature and time were evaluated as independent variables. The drying kinetics of the blanched exoskeletons were performed in a tray dryer at different temperatures (40 and 50 °C) and air velocity (1, 1.5 and 2 m/s). The blanching process showed no significant effect on the protein content present in shrimp by-products. The drying kinetics showed that the greatest loss of moisture occurs in the period of decreasing velocity, dominated by mass transfer by diffusion. The Page model showed the best fit for the experimental data. From the mixture of shrimp flour with the other ingredients in the proportions indicated by the Solve software, fish food pellets were obtained. These met the nutritional requirements of fish (tarpon) in the juvenile-commercial stage.http://www.sciencedirect.com/science/article/pii/S2405844023039191Shrimp processing wasteDrying processFish food pelletsPage model |
| spellingShingle | Pérez-Cervera Carmen Aleán-Tuirán Marlon Martínez-Navarro Luz Tavera-Quiroz María Andrade-Pizarro Ricardo Influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production Heliyon Shrimp processing waste Drying process Fish food pellets Page model |
| title | Influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production |
| title_full | Influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production |
| title_fullStr | Influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production |
| title_full_unstemmed | Influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production |
| title_short | Influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production |
| title_sort | influence of pre treatment and drying process of the shrimp litopenaeus vannamei exoskeleton for balanced feed production |
| topic | Shrimp processing waste Drying process Fish food pellets Page model |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023039191 |
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