A novel method of shrimp blanching by CO2 heat pump: Quality,energy, and economy analysis |
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| Affiliation: | 1. Technical Institute of Physics and Chemistry of CAS, Beijing 100190, China;2. School of Mechanical Engineering, Beijing Key Laboratory of Pipeline Critical Technology and Equipment for Deepwater Oil & Gas Development, Beijing Institute of Petrochemical Technology, Beijing 102617, China;3. Merchant Marine College, Shanghai Maritime University, Shanghai 201306, China;4. Xi''an Jiaotong University, Xi''an 710049, China;5. College of Bioscience & Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China;1. Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China;2. College of Food Science, Northeast Agricultural University, Harbin 150030, China;3. Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405, United States;1. Universidad Politécnica de Madrid, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Departamento de Ingeniería Agroforestal, Spain;2. Universidad Politécnica de Madrid, Escuela Técnica Superior de Edificación, TEMA Research Group, Spain;1. Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy;2. Department of Industrial Engineering, Alma Mater Studiorum—University of Bologna, Bologna, Italy;3. Interdepartmental Centre for Industrial Research in Health Sciences and Technologies, University of Bologna, Bologna, Italy;4. Alma Plasma srl Bologna, Italy;5. Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy;6. Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, via Quinto Bucci 336, 47521 Cesena (FC), Italy;1. Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand;2. School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, New Zealand;3. Fonterra Research and Development Centre, Palmerston North, New Zealand;4. School of Agricultural Technology, Walailak University, Nakhon Sri Thammarat 80160, Thailand |
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| Abstract: | To reduce the energy consumption of the shrimp blanching process and improve the economic value of the blanched product, a transcritical CO2 heat pump blanching system (THPB system) was designed in this paper. The trends of astaxanthin were investigated at atmospheric pressure near boiling temperature, combined with the color and structural properties of shrimp samples, and the optimal blanching times of 270 s and 240 s were obtained at 90°C and 95°C, respectively. In contrast to the fuel blanching system (FB system) at 100°C, the annual standard coal consumption of the THPB system with 90°C blanching is decreased by 79%, and the annual operating cost can be saved by CNY 63,800, with a payback period of about 3.13 years.Industrial relevanceBlanching is one of the effective ways to prolong the shelf life of shrimp. However, the research on the blanching time and temperature of shrimp is not comprehensive. In addition, the traditional fuel blanching process has high energy consumption and pollution, and can no longer meet the quality requirements of the modern food processing industry. Heat pump has been shown to have better performance in food drying, but it is less used in blanching. The information presented in this study may provide other insights into food processing. |
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