Processing factors affecting end-product moisture of black tiger shrimps'feed (Thai)

Abstract

The weight of Black tiger shrimpsû feed decreases because moisture is lost during its production. In order to reduce the loss of the moisture during production, this research was conducted to study important factors that affect the moisture in the fodder production process. This research uses statistics, design of experiment and T-test to classify some factors that affect the percentage weight loss significantly and factorial two K-squared test to find interactions between factors and values that cause the best moisture level. The results of the study show that the the most influential factor for 1 ton shrimp fodder is that the quantity of water should be 25 kilograms. The water temperature should be about 82.5 o C. The steam pot temperature should be about 76.6 o C and kiln dry temperature should be at 82 o C, with humidity of 11.58 %. After the conducted experiment, the processing could increase the moisture from 10.26% w.b. to 11.58% w.b. and Cp from 0.76 to 0.97. Based on one ton, the final weight of shrimp fodder moved up from 982.6 kilograms to 995.8 kilograms, an improvement of 1.34%.