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BACKGROUND
Fresh shrimp (Penaeus vannamei) deteriorates easily and the drying process is an important processing method for prolonging the shelf life of shrimp. The traditional drying method is hot‐air‐drying (HD), which can cause some problems such as nutrient loss, discoloration and lipid oxidation. In recent years, freeze‐drying (FD) has been popular for removing moisture from food at lower temperatures,...
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