Optimization of Shrimp Drying: A Breakthrough for Aquaculture in Benin

Tamara Mourda, from the National Polytechnic Institute of Brittany, has developed innovative drying techniques for aquaculture aimed at improving the preservation of shrimp, a global market of 8.2 million tons in 2014. This research, supported in 2023, proposes advanced methods to reduce the perishability of shrimp and optimize their quality.

The aquaculture sector, particularly shrimp production, faces preservation challenges due to the high water content of the products. Tamara Mourda's thesis, supported at the National Polytechnic Institute of Brittany, focuses on advanced drying methods, such as swell-drying, to address these issues. The importance of these techniques is emphasized by the rapid growth of shrimp consumption in local and international markets.

The research results show that optimizing heat and mass transfer coefficients improves drying efficiency while preserving the textural quality of shrimp. The apparent drying coefficients vary according to experimental conditions, highlighting the need for a tailored approach for each type of shrimp, such as Penaeus monodon and Litopenaeus vannamei.

The implications of this research are significant for stakeholders in the aquaculture industry. By adopting these optimized drying techniques, producers can enhance the sustainability and profitability of their operations. Recommendations include adopting methods suited to the specificities of shrimp, which could strengthen competitiveness in a rapidly expanding market.

« « The optimization of drying techniques can reduce the perishability of shrimp, a crucial issue for the aquaculture industry, especially with global production reaching 8.2 million tons in 2014. » »

« « This research offers perspectives for access to knowledge that can transform aquaculture practices and influence the decisions of industry stakeholders. » »