Estudo do processo de salga e secagem de camarão (Litopenaeus vannamei) cultivado no estado do Pará

Abstract

We conducted the study of two forms of food preservation, salting and drying, the shrimp come from cultivation in the state of Pará. The salting process was conducted in brines with 36% concentrations m/m at 80°C and 38% m/m 100°C, using the shrimp in natura in shell and shelled, with and without agitation to evaluate the influence of these variables in the process. The drying process was carried out in the pre-cooked and salted shrimp at “Fazenda Nossa Senhora de Fátima”, in the municipality of Curuçá/Pará, at temperatures of 60°C, 80°C and 100°C. Regarding the treatment of salting, the factors that most influenced the process were the concentration and agitation; as the drying process, there was less drying time for the 100°C temperature. It proposed a mathematical model of the salting process from Fick's Law. The best fit for the process was carried out with the shrimp headless, shelled, with shaking (R2 = 0.99), effective diffusivity values ranged from 0,9x10-8 the 2,0x10-8. The kinetics of shrimp drying was set with models of Henderson and Pabis, Midilli et al., Newton, Page and Wang and Singh. The Midilli et al. model showed the best fit to the kinetic data drying shrimp at temperatures of 80ºC and 100ºC.