Shrimp Drying Equipment

The fresh shrimp dryer is a dehydration processing equipment designed specifically for shrimp aquatic products, with the core goal of reducing moisture content to safe storage standards while preserving the fresh red color and sweet flavor of the shrimp body. Due to the high protein content and temperature sensitivity of astaxanthin in shrimp meat, the drying process requires low temperature and slow drying to avoid protein denaturation, gray color or surface hardening caused by high temperature.

The fresh shrimp dryer is a dehydration processing equipment designed specifically for shrimp aquatic products, with the core goal of reducing moisture content to safe storage standards while preserving the fresh red color and sweet flavor of the shrimp body. Due to the high protein content and temperature sensitivity of astaxanthin in shrimp meat, the drying process requires low temperature and slow drying to avoid protein denaturation, gray color or surface hardening caused by high temperature.

Hot air circulation drying is currently the most mature and widely used equipment type for drying fresh shrimp. The complete production line usually includes the following units:

Pre processing stage: cleaning → steaming (boiling water at 95-100 ℃ for 1-2 minutes until the shrimp body turns red and curled) → draining. Steaming and cooking are key steps that play a role in sterilization, color fixation, and deodorization, directly determining the color and flavor of the finished product.

Drying host: The core is a hot air circulation oven or a mesh belt dryer. Adopting a 10 layer hot air structure to simulate manual flipping, coupled with humidity sensors to dynamically adjust the hot air circulation, the drying time for a single batch has been shortened from 10 hours to 4 hours, and the yield rate has been increased to over 90%.

Control system: PLC intelligent control, can set multiple temperature curves, automatically adjust temperature and humidity, 1-2 people can operate the entire line.