At IRDL, Tamara Mourda explored innovative drying techniques to improve shrimp preservation.
Tamara Mourda, chercheur·e au sein de IRDL (Institut National Polytechnique de Bretagne).
Thèse soutenue en 2023 à l'école doctorale École doctorale Sciences Pour l'Ingénieur (Lorient ; 2022-....).
Référencée dans le réseau ABES/STAR, cette thèse répond aux critères de rigueur de l'enseignement supérieur français.
The aquaculture sector, and more specifically the shrimp industry, is undergoing significant transformation. Indeed, with global production having exploded over the past two decades, shrimp has become a common consumer product, valued in both local and international markets. However, its high water content makes it a perishable product, posing considerable challenges in terms of preservation and distribution. Tamara Mourda's thesis, defended at the Institut National Polytechnique de Bretagne, addresses these crucial issues by focusing on advanced drying methods, such as swell-drying and impact air jets.
The results of this research are promising and pave the way for innovative practices. By optimizing heat and mass transfer coefficients, it is possible to improve drying efficiency while preserving the textural quality of shrimp. For example, the measured apparent drying coefficients vary significantly depending on experimental conditions, highlighting the importance of a tailored approach for each type of product. This variability indicates that each drying method must be carefully adapted to the specificities of shrimp, whether it is Penaeus monodon or Litopenaeus vannamei. The recommendations made, such as adopting optimal air speeds, could transform current industrial practices, making the process more efficient and less energy-intensive.
But what about the economic impact? Reducing energy costs associated with drying could not only improve the profitability of producers but also enhance the sustainability of the aquaculture industry. In a context where food security is a major issue, these advancements could help ensure a stable supply of animal protein, particularly in regions where shrimp is an essential source of nutrition. For example, in West Africa, where shrimp is a staple food for many communities, improving drying techniques could have profound implications for food security and the fight against malnutrition.
It is crucial to consider how these innovations can be implemented on a large scale. Policymakers must commit to supporting research and development in this area, fostering partnerships between researchers and industry. The establishment of predictive models for shrimp drying could also be a strategic lever to optimize production processes. These models would allow for the simulation of different drying conditions and anticipate results, thereby facilitating the work of producers.
In summary, Tamara Mourda's thesis opens up interesting perspectives for the shrimp industry. By integrating these new drying methods, it is possible to address preservation challenges while improving product quality. Industry stakeholders must seize this opportunity to innovate and adapt to market demands.
It is also essential to consider the environmental implications of these new techniques. By reducing energy consumption related to drying, the aquaculture industry could decrease its carbon footprint, thus contributing to sustainable development goals. Furthermore, better preservation of shrimp could reduce food waste, a major issue in today's world.
Finally, raising producers' awareness of new technologies and drying methods is crucial. Training sessions and workshops could be organized to share research findings and encourage the adoption of these innovative practices. By integrating these new drying methods, the shrimp industry could not only improve its profitability but also play a key role in food security and environmental sustainability in West Africa and beyond.
Données clés
- 8,2 millions de tonnes : Production mondiale de crevettes en 2014, illustrant l'importance commerciale de ce marché.
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Sources et accès
Tamara Mourda. Séchage de crevettes (Penaeus monodon et Litopenaeus vannamei) par swell-drying et jets d'air impactants : cinétique de déshydratation et qualité texturale. Génie des procédés. Université de Bretagne Sud, 2023. Français. ⟨NNT : 2023LORIS659⟩. ⟨tel-04449578⟩