Effects of Blanching and Drying Condition on the Quality of Small Shrimp (Acetes)

Table 5

Effect of drying temperature on color.

Drying temperature (^oC)				TCD
Control	62.24 ± 0.74c	3.82 ± 0.08b	7.16 ± 0.18b	0
50	68.37 ± 1.25a	3.18 ± 0.28c	7.49 ± 0.12b	6.18 ± 1.25b
60	67.35 ± 1.80a	4.47 ± 0.40a	12.38 ± 0.33a	7.43 ± 1.09a
70	65.02 ± 0.46b	4.49 ± 0.16a	11.94 ± 0.69a	5.59 ± 0.58b
80	65.11 ± 0.97b	3.64 ± 0.06b	7.31 ± 0.54b	2.92 ± 0.95c