Sustainable technologies for optimization of resources and quality in shrimp production

Peeling of shrimp is a challenge to the industry and the mechanisms involved in shell loosening are unknown. Today a storage period of several days is required before the shrimp can be peeled with a satisfactory yield and with only few shell remains. Using non-thermal technologies as high pressure, microwaves, ultrasound, and treatment with enzymes the aim of the project is to optimize the shell loosening process facilitating peeling as fast as possible after catch.