Khảo sát ảnh hưởng của chế độ sấy đến chất lượng bánh phòng tôm trắng Ø35 tại Công ty Cổ Phần Thực Phẩm Bích Chi

Abstract

Aim to evaluate the effects of drying conditions on the quality of white shrimp chips at Bich Chi Food Company. Survey results showed that drying conditions also greatly influence the quality of products, white shrimp chips Ø35 drying temperature of 75°C to 11 hours drying time for moisture will best prawn crackers (9 ÷ 9,5%), white shrimp chips bring light best quality increase recovery efficiency and product energy saving drying process.

Keywords: shrimp chips, Ø35, drying, quality.