Evaluation of Azeotropic Dehydration for the Preservation of Shrimp. James Edward Rutledge Louisiana State University and Agricultural & Mechanical College
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Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 1969 Evaluation of Azeotropic Dehydration for the Preservation of Shrimp. James Edward Rutledge Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Rutledge, James Edward, "Evaluation of Azeotropic Dehydration for the Preservation of Shrimp." (1969). LSU Historical Dissertations and Theses. 1689. https://digitalcommons.lsu.edu/gradschool_disstheses/1689 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. This dissertation has been 70-9089 microfilmed exactly as received RUTLEDGE, James Edward, 1941- EVALUATION OF AZEOTROPIC DEHYDRATION FOR THE PRESERVATION OF SHRIMP. The Louisiana State University and Agricultural and Mechanical College, PhJD., 1969 Food Technology University Microfilms, Inc., Ann Arbor, Michigan Evaluation of Azeotropic Dehydration for the Preservation of Shrimp A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Food Science and Technology by James Edward Rutledge B.S., Texas A&M University, 1963 M.S., Texas A&M University, 1966 August, 1969 ACKNOWLEDGMENT The author wishes to express his sincere appreciation to his major professor, Dr, Fred H. Hoskins, for the guidance which he supplied not only in respect to this dissertation but also in regard to the author’s graduate career at Louisiana State University, Gratitude is also extended to Dr. Robert M. Grodner, who aided the author in securing a position at the NASA Mississippi Test Facility where several of the experiments were conducted, and to the other members of his committee: Dr0 J. A. Liuzzo, Dr. A. D. Larson, Dr. A. F. Novak, and Dr. J. H. Gholson. Thanks are also in order to the author's parents, Mr. and Mrs. Edward R, Rutledge, whose encouragement and support were never lacking. The author wishes to thank his wife, Carolyn, for her invaluable assistance in typing and manuscript preparation as well as her tireless motiva tion. TABLE OF CONTENTS PAGE ACKNOWLEDGMENT .................................... ii LIST OF T A B L E S .................................... iv ABSTRACT........................................... vi INTRODUCTION .......................................... 1 REVIEW OF LITERATURE............................... - 3 Azeotropic Freeze-drying................. e , 3 Azeotropic Distillation as a Separating Tool, ^ Solvent Recovery ..... ..................... 6 Problems Associated with Conventional Freeze- drying of Shrimp ...... 13 MATERIALS AND METHODS ............................... 19 Shrimp . „ . ...................... 29 Solvent . 0 . 0 .,..,,...,.., 19 Equipment 20 Experimental Method . 21 RESULTS AND DISCUSSION............................ 26 t SUMMARY AND CONCLUSIONS ....... ..... 33 LITERATURE CITED ............ ............ ^0 VITA ....... 0 o .. o ... .................. ^3 LIST OF TABLES TABLE PAGE I. Composition of ethyl alcohol-water azeo- trope at different pressures . ......... 7 II. Mutual solubilities of ethyl acetate and water at different temperatures ...... n III. Relative distribution of ethyl alcohol between two layers consisting of ethyl acetate and w a t e r .......................... 12 IV. Composition of ethyl alcohol-water azeotrope at different pressures ..... 13 V. Difference between boiling points of ethyl acetate and the azeotropic mixtures in agitated vessels •••..•• ......... 26 VI. Difference between boiling points of ethyl acetate and the azeotropic mixtures in unagitated vessels ............... 28 !VII. V/eight of azeotropic fractions collected at different temperature intervals ...... 30 VIII. Composition and boiling point of azeotropic mixtures of ethyl acetate, ethyl alcohol, and w a t e r ......................... 31 iv TABLE PAGE IX. The influence of extraction time on residual fat content of shrimp ...... 32 X. The influence of extraction time on moisture removal by solvent .................. 33 XI. The influence of extraction time on astacene pigment losses .......... 33 XII. Influence of temperature and pressure on processing t i m e s ............ 3^ XIII. Influence of processing temperature and pressure on residual moisture content of frozen and unfrozen shrimp processed by azeotropic distillation .......... 33 XIV. Influence of processing temperature and pressure on rehydration ratios of azeotropic dehydrated shrimp ...... ............. 35 XV. Influence of processing temperature and pressure on water-binding capacity of t azeotropic dehydrated shrimp •••«... 35 v ABSTRACT An investigation was conducted on solvent dehydra tion of shrimp. Aims of the study were threefold: an examination of the solvent system, including the discovery of parameters essential for end-point determination and the acquisition of data pertinent to solvent recovery; an investigation of necessity and kind of pretreatments facilitating dehydration; and employment of this data to delineate the general process of azeotropic dehydration of shrimp. Results of this investigation revealed certain advan tages inherent in the technique. One involved an accelera tion of the dehydration process as a whole* A second was adequate end-point determination of moisture levels and ease of monitoring, which has always been a problem in freeze-drying. Four chief drawbacks were encountered in the process. The first concerned the absence of a simple and economical means of solvent recovery. Another involved inherent pigment leaching. A third v:as poor rehydration ability coupled with inadequate water-binding, indicative of protein denaturation. However, the temperature of the process was low when compared to other dehydration techniques. Probably a large portion of the denaturation was due to solvent effects, rather than temperature. A final disadvantage was incomplete solvent removal, traces of which would be vi objectionable to consumers. The process has limited usefulness for commercial dehydration of shrimp until these problems are overcome. INTRODUCTION Traditionally, shrimp have been preserved by freezing; however, within the last five years freeze-drying has been introduced on a limited scale. The primary restriction in volved in both methods is inherent high cost; storage costs and the cost of equipment and capacity being most limiting. Consequently, there was a need for a method of preserving shrimp which combined the attributes of low cost, convenience, and quality. Recently Byron B. Bohrer developed, and the Sun Oil Company patented, a process which held promise for extend ing the range of foodstuffs adaptable to drying from a physical as well as economic viewpoint. The major benefit of the process is its ability to combine solvent extraction and azeotropic distillation for separation of water and oil from the product. Using ethyl acetate, the extrac tion and azeotropic distillation steps occur at tempera tures low enough to retain full nutritive value. Ethyl acetate combines with water in the sample to form an azeo- trope. With the aid of a vacuum .the azeotrope is distilled, leaving a dehydrated product. After residual solvent and s odors are removed, the resultant product appears as though it were freeze-dried. The need for a commercially feasible method for processing such a product was apparent in view of increasing public demand for preprocessed foods. The aims of this study were threefold: an examination of the solvent system, including study of parameters essen tial for end-point determination and acquisition of data pertinent to solvent recovery; an investigation of the necessity and kind of pretreatments facilitating later dehydration; and employment of these data to delineate the general process of azeotropic dehydration of shrimp* REVIEW OP LITERATURE Azeotropic Freeze-Drying The process of solvent dehydration by azeotropic dis tillation is described in U.S. patent 3*298,109 issued to the Sun Oil Company on January 17, 1967* The process com prises placing an unfrozen or frozen material with an agent which forms an azeotrope with water. By adjusting pressure and temperature to levels at. which the azeotropic mixture will continuously boil, the material is dehydrated. The azeotrope-forming agent should be biologically degradable, and both it and its decomposition products should be harm less to humans since the materials will later be consumed. In addition, the azeotrope must have a boiling point lower than that of water. This enables easy removal of the agent after drying is completed. Moreover, the agent should have at least a partial miscibility with water, since this property enables the process to be adapted to drying large chunks or whole foodstuffs. Agents described in the U.S. patent 3*298,109 which have been found suitable include n-propyl alcohol, n-propyl acetate, ethyl alcohol, and ethyl acetate0 The preferred agents, however, are ethyl t alcohol and ethyl acetate. Either frozen or unfrozen material is placed in a vessel containing the agent and attached to a vacuum source through a condenser, A vacuum is applied, and the vessel heated to a temperature suf ficient