CHARACTERISTIC OF

FROZEN SHRIMP
PLANT
 OUR TEAM MEMBERS

Phạm Hồng
Minh Trang Lý Trường Giang
01 2052285 2052077 04

Huỳnh Diệp Mỹ Phụng

02 2011869

Đặng Thùy
Nguyễn Mỹ Tiên
Huỳnh Như 05
03 2052277
2011771
 01
STORAGE OF
MATERIALS
Cold temperature storage
 Preliminary storage using
ice
(for short-term storage)

Shrimps are washed in order to reduce microorganisms and

impurities. Then, these shrimps are kept in storage boxes (a
layer of shrimp is accompanied by a layer of flake ice and the
top layer must be a thick ice layer). In a few plants, salt is used
to cover the shrimp layer and a little water is added in.
Preliminary storage using ice

01 02
Storage boxes Temperature
Storage boxes need to be sterilized. The temperature for storage should
be about 0-3°C.

03 04
Drainage Checking
There must be a drainage system at Periodically checking and adding
the bottom of storage boxes. ice during the storage.
 02
SEASONS OF MATERIAL
 SEASONS OF MATERIAL

The fresh materials can be obtained from two main sources : offshore fishing and
aquaculturing:
+ Offshore fishing: available whole year, the caught ones normally have the
length of 35 cm and the weight of 60g
+ Aquaculture: available whole year but the most abundance in 2 main
seasons : from february to april , july to august; harvesting after 20-150 days;
however, the time will depend on stocking rates and water temperature or
prawns are harvested when they are 25-35 g each.
 03
DIVERSITY OF
MATERIAL
 DIVERSITY OF MATERIAL

● Breed of shrimp : black tiger, pacific white shrimp

● Engineering properties :
○ Density : 1110 kg/m3
○ Specific heat : 3.94 kJ/kg . K
○ Thermal conductivity (parallel) : 0.51 W/mK
○ Thermal conductivity (perpendicular) : 2.23 W/mK
○ Thermal diffusivity (𝛼) : 1.1773 x 10^-4 (m2/s)
○ Latent heat (𝜆) : 256 kJ/kg
 DIVERSITY OF MATERIAL

● Chemical compositions :
Compositions
Black tiger shrimps Pacific white shrimps
( %, wet weight basic)

Moisture 80.5 77.2

Protein 17.1 18.8

Ash 0.9 1.5

Fat 1.2 1.3

 04
SCALE-UP
SCALE-UP

- Bench scale : Bench scale is conducted for trials with model systems and to build a sound
scientific base describing physical-chemical reactions, inactivation kinetics of pathogens,
spoilage microorganisms and enzymes. In this case, our bench scale plan aims to deal with
55kg ( approximately 1500 shrimps).
- Pilot-scale: perform small trials with real food matrices (products) in likely final packaging to
study the effect of processing conditions on shelf life and quality, and establish any
implications, seen and unforeseen. Typically, pilot-scale systems are used for feasibility and
demonstration activities. Our pilot-scale experiment is estimated to produce 15 tons of
product per day
SCALE-UP

- Practical scale: the real size of the plant. Our plant is designed to produce 30 tons of product
per day with 3000 tons capacity in the cold storage
- Notices during the scale-up:
+ Adjusting the process for scaling-up production ( the length of cooling time, the amount of
chemical using for treatments, the cooling temperature, cooling method)
+ Adjusting the speed of conveyor belt
+ Choose the optimal parameters for machines operations
+ Re-estimate the loss yield
 05
CONTAMINATION OF
IMPURITIES AND
MICROORGANISMS
 Bacteria are the major cause of seafood spoilage. Millions of bacteria
are on the surface, on the gills, and in the gut of living fish and shellfish
(including shrimp).

After harvest, bacteria invade the flesh of fish and shellfish through the
gills, along blood vessels, and directly through the skin and belly cavity
lining.

These bacteria grow and multiply in the flesh. They produce the "fishy"
smelling and tasting compounds associated with old seafood.
CONTAMINATION OF
IMPURITIES AND MICROORGANISMS
Impurities
In addition to the endogenous microflora, shrimps are often contaminated with
bacteria from the mud trawled up with them and are therefore subject to rapid
microbiological deterioration following capture.

Pathogens
The most common foodborne illness and pathogens associated with shrimp are
Salmonella, Escherichia coli, Vibrio spp, Bacillus cereus. The other microorganisms
include Shigella spp, Staphylococcus aureus, Clostridium botulinum, Clostridium
perfringens, Listeria monocytogenes, Paragonimus (parasite), and Hepatitis A virus.
 06
THE CHANGE OF
MICROORGANISM AND
ENZYME IN PRODUCTS
THE CHANGE OF
MICROORGANISM AND ENZYME IN
PRODUCTS
Enzymes also cause spoilage. Enzymes in living seafood help build tissue, contract
and relax muscles, and digest food.

After harvest, enzymes continue to work and start to digest or breakdown the flesh.
This causes the flesh to soften and lowers the quality. Enzymes also produce more
food for bacteria which increases the rate of spoilage.

However, in the frozen conditions of the products, most enzymes and microorganisms
are inhibited.
 07
SENSITIVE ATTRIBUTES OF
FROZEN SHRIMP IN STORAGE
AND DISTRIBUTION
SENSITIVE ATTRIBUTES OF FROZEN SHRIMP IN
STORAGE AND DISTRIBUTION

01 TEXTURE 02 COLOR
Became mushy and with a chewy
One of the important quality
texture during storage at 5 celsius parameters for freshness. The color
degree. At lower storage
degradation rates were high for the
temperatures shrimp flesh
higher frozen temperatures.
developed a dry, rigid texture.

03 PROTEIN
Frozen storage resulted in shrimp
quality deterioration which was
accompanied by loss in muscle
protein characteristics.
 08
ROLE OF DISTRIBUTION
SYSTEM
 ROLE OF DISTRIBUTION
SYSTEM
 Occurs between every pair of stages in the supply chain. Raw materials
and components are moved from suppliers to manufacturers, whereas
finished products are moved from the manufacturer to the end consumer.

 Helps to improve the way customers interact with business, leading to

customer satisfaction and repeat business. It can also help the streamline
of business to make it more efficient
=> Lead to higher profits.

 Shrimp can be distributed through two type of distribution system: B2B

(business to business) and B2C (business to customer)
ROLE OF DISTRIBUTION SYSTEM
01 EXPORTING
 After being processed and frozen
according to regional exporting
standards, they are packed into
containers and then transported
on cooler trucks to sea and land
ports.
 Shrimp will then be delivered to
distributors, and sold to the
consumers.
02 DOMESTIC
 After being processed and frozen,
shrimp will be packed and sent
straight to distribution units such as
supermarkets or food firms in the
form of frozen shrimp items.
 The product is then delivered to the
customer.
 09
CUSTOMER BEHAVIORS
 CUSTOMER BEHAVIORS
* American Consumers

Have higher requirements for regular supply and stable quality.

Often buy shrimp in different sizes: 26-30 shrimp/pound or 36-40

shrimp/pound (1 pound ≈ 0.45 kg).

Are increasingly concerned about fishing and its environmental and social
consequences, proving the origin of products, ensuring safety and health for
users and protecting the environment.

Usually buy packaged shrimp products and pre-processed shrimp products →

Demands of large supermarket chains are increasing.
 CUSTOMER BEHAVIORS
* American Consumers

There has been an increase in demand for value-added and convenient

products
→ For example, large shrimp with the shell on, shrimp on skewers, shrimp in
trays that have been prepackaged for consumers.

The growth of a number of ethnic restaurants, international restaurants and

special cooking programs
→ Arousing the interest of consumers to choose a variety of non-traditional
seafood products.

Chilled or frozen shelled shrimp is the preferred product of US consumers,

and focuses on consuming more varieties of small, low-cost shrimp.
 CUSTOMER BEHAVIORS
* European Consumers

Frozen, preliminarily processed and easy to process shrimp products will be

used more at home and in collective kitchens.

Shrimp products with clear information about origin of them, environmental

friendliness, or the price.

The economic downturn makes European choose small and medium-sized

black tiger shrimp or white-leg shrimp with suitable prices in the context of
spending cuts.

Ensure the safety of shrimp products and the use of sustainable fishing
techniques are valued by consumers.
 CUSTOMER BEHAVIORS
* Local Consumers

Prefer shrimp products with ecological certification over conventional shrimp.

Prefer buying fresh products over processed shrimp.

Of the four types of certified shrimp, consumers trust the most when buying shrimp
with the ASC logo → GlobalGAP and Naturland logo → VietGAP logo.
THANK YOU FOR
WATCHING