The drying temperatures had an insignificant effect to percentage of
shrinkage value conversely to percentage of rehydration. The percentage of shrinkage of
both sizes of shrimps was between 11.45 and 32.36 %. Percentage of rehydration of
shrimps also was between 3.01 and 13.08 %. These results imply that the effect of
drying using infrared radiation has no relation to these qualities