. 2022 Oct 12;11(20):3179. doi: 10.3390/foods11203179

Table 1.

Effects of hot air drying on the texture of shrimp.

Drying Time (h)	Hardness (N)	Adhesiveness (N)	Elasticity (mm)	Stickiness (mJ)	Chewiness (mJ)
Fresh	127.96 ± 15.44 ^f	1.90 ± 0.31 ^a	0.83 ± 0.13 ^f	2.84 ± 0.58 ^h	2.38 ± 0.74 ^h
Boiled	144.26 ± 16.24 ^f	1.48 ± 0.17 ^c	1.96 ± 0.23 ^c,d,e	12.23 ± 1.99 ^g	24.37 ± 6.85 ^g
1	159.64 ± 28.24 ^e,f	1.45 ± 0.18 ^c	1.90 ± 0.22 ^d,e	14.61 ± 3.32 ^f,g	28.44 ± 9.41 ^f,g
2	168.89 ± 34.57 ^e,f	1.36 ± 0.14 ^c	1.99 ± 0.21 ^c,d,e	17.06 ± 3.96 ^e,f,g	34.63 ± 11.19 ^f,g
3	162.99 ± 20.22 ^e,f	1.14 ± 0.11 ^d	1.87 ± 0.16 ^d,e	14.55 ± 1.24 ^f,g	27.21 ± 4.07 ^f,g
4	197.26 ± 45.33 ^d,e	1.48 ± 0.19 ^c	1.74 ± 0.18 ^e	19.40 ± 4.70 ^d,e,f	34.44 ± 11.17 ^f,g
5	231.38 ± 41.98 ^c,d	1.37 ± 0.11 ^c	1.89 ± 0.18 ^d,e	20.74 ± 4.40 ^c,d,e,f	39.41 ± 10.75 ^e,f,g
6	245.64 ± 52.16 ^c	1.67 ± 0.32 ^b	1.91 ± 0.31 ^d,e	21.20 ± 6.82 ^c,d,e,f	41.67 ± 18.05 ^d,e,f,g
7	233.56 ± 56.55 ^c,d	0.25 ± 0.06 ^f,g	2.09 ± 0.20 ^c,d	22.15 ± 5.17 ^c,d,e	46.59 ± 12.44 ^c,d,e,f
8	265.54 ± 39.32 ^b,c	1.00 ± 0.12 ^d	2.05 ± 0.40 ^c,d	26.55 ± 5.60 ^c	55.78 ± 21.14 ^c,d,e
9	267.03 ± 58.75 ^b,c	0.33 ± 0.06 ^e,f,g	1.36 ± 0.23 ^a,b	26.61 ± 6.87 ^c	63.47 ± 19.29 ^c
10	252.94 ± 44.79 ^b,c	0.41 ± 0.10 ^e,f	1.23 ± 0.34 ^b,c	25.95 ± 8.07 ^c,d	60.13 ± 25.82 ^c,d
11	296.95 ± 63.08 ^b	0.47 ± 0.08 ^e	1.51 ± 0.26 ^a	37.14 ± 10.70 ^b	92.36 ± 24.28 ^b
12	344.78 ± 44.22 ^a	0.20 ± 0.02 ^g	1.56 ± 0.35 ^a	45.01 ± 9.78 ^a	116.50 ± 34.33 ^a

Note: All data are presented as mean ± standard error. Mean values with different letters within each line are significantly different (p < 0.05) with respect to processing.