Samantekt:
Peeled, headed or whole shrimp (Pandalus borealis) was dried in a heat-pump dryer at -2-0℃ and 20℃, respectively, and desorption isotherms characterizing the dehydration property of each shrimp sample group were determined. Desorption isotherms of shrimp handled differently and dried at different temperatures (-2-0℃ or 20℃) could be well described by Oswin’s model (() 1 w n w a Xa a = −). The regression model of peeled, headed or whole shrimp was established, which is reliable for predicting the desorption isotherms of shrimp undergoing heat-pump drying. The handling methods of shrimp exhibit measurable influence on desorption isotherms of shrimp, whereas drying temperature (-2-0℃ or 20℃) has little influence on the constants of a and n in Oswin’s model, of whole shrimp, even though it has certain influence on these constants of peeled and headed shrimp. For heat-pump drying, headed shrimp may have a better stability than peeled or whole shrimp due to the best stability.