I researched a scientific study at the University of Basra prepared by a group of teachers and researchers in the Department of Food Sciences - College of Agriculture - University of Basra. and Muhammad Ali and Zainab Abdul-Amir) in cooperation with researchers from two international universities (A pilot-scale rotary infrared dryer of shrimp (Metapenaeus affinis) Mathematical modeling and effect on physicochemical attributes) The study, which was published in the American Journal of Food Process Engineering, classified within the Clarivite and Scopes Q2 containers with Cite score: 3.7 and Impact factor 2.356, affiliated with Wiley Publishing House, demonstrated the design and manufacture of an infrared rotary dryer for drying shrimp (Metapenaeus affinis) at 60, 70 and 80 degrees Celsius. The results showed that the rotary dryer at 80°C recorded the highest decrease in moisture content and also ensured the reduction of drying time to 42%. The thermal efficiency of the infrared dryer at 70°C ranged between 83 and 89%, which was about 15% higher than that of the conventional dryer. The energy consumption, brown index and drying time of the infrared system were also lower than those of the conventional system by 46.9, 33.3 and 34.7%, respectively. The study concluded that the infrared dryer has a high ability to reduce energy consumption, reduce color change, improve rehydration rate and affect the chemical composition of dried shrimp compared to the traditional method. https://doi.org/10.1111/jfpe.13945
