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Today, dried shrimp in the market were refused food coloring and drying until shrimp are colorful and tasty. Meanwhile, Community groups, women's health trying to produce food products come from herbs. As an alternative to consumers. The production process is also a traditional way to dry. In order to extend the shelf life longer. Sometimes, potential risks, both in quality and quantity of products. As a result, consumers are enormous. Thus, this research aims to study the possibility to produce shrimp dried mixed with turmeric and salt. Then dried shrimp mixed with turmeric and salt to keep up the quality criteria of the Food and Drug Administration-FDA It can reduce the risk of the consumer and can keep up in a kitchen Thailand. When buying shrimp from the fisherman's boat Will be made clear, clean impurities and shaking the sand to dry. Prepare a mixture of turmeric and salt. The shrimp were dipped into a beef with stirrer for 3 minutes. And scoop up shrimp salad with dried jerky. Measurement of initial moisture content averaging 83%wb. Then drying technique Spouted enter the rectangular chamber a continuous manner. Until average moisture content to 17%wb. The air temperature in the drying chamber at 180 oC and hot air speed 4.3 m/s, a state heat transfer Mass and moisture within the shrimp.In chamber when drying, the shrimp have moved freely behavior can spit water out faster does not burn.
Shaving legs of shrimp shell fragments lightweight is sorting out the top of drying chamber. Private shrimp were dried out to the front of the quad drying chamber. Power consumption 27.5 MJ / kg, divided into electrical energy 12.3 MJ / kg and thermal energy is 15.2 MJ / kg. The hot air comes from burning LPG gas burner with dual automatic. And can adjustable to room temperature drying characteristics Modulation setting.
