本研究在探討泰國蝦(Macrobrachium rosenbergii)仁於三種不同乾燥方法之加工適性。研究結果顯示，乾燥速率以真空凍結乾燥最快達到平衡含水率。當水活性(water activity, aw)大於0.6時，真空凍結乾燥生蝦仁粉(vacuum freeze drying raw shrimp meat powder, VRP)吸濕最快，熱風乾燥蝦仁粉(hot air drying shrimp meat powder, HSP)及平板乾燥蝦仁粉(plate heater drying shrimp meat powder, PSP)吸濕最慢。不論在BET (Brunauer-Emmett-Teller)或GAB (Guggenheim-Anderson-de Boer)方程式，VRP均顯示具有較高之單分子層吸附水含量(monolayer moisture, Mm)，其Mm值分別為6.61%與10.55%，而HSP之Mm值均為最低，分別為6.03%與8.66%。在色澤方面，三種乾燥方法所製得的蝦仁粉之L*值皆以貯存於56.3%RH (relative humidity)者高於貯存於90.2%RH者，a*與b*值則反是。PSP與HSP粒子形狀呈顆粒狀，而真空凍結乾燥者則為纖維狀。以真空包裝貯存之VRP具有最低之TBA (thiobarbituric acid)值，顯示具有較佳的貯存安定性。而感官品評結果顯示，VRP在嗅覺、口味、口感和總體接受度上得分最高。

The purpose of this study was to research the dehydration processing properties of shrimp (Macrobrachium rosenbergii) meat. The results revealed that the vacuum freeze drying was the fastest method to reach the dehydration equilibrium moisture content. Absorption of vacuum freeze drying rawshrimp meat powder (VRP) was the fastest whereas those of the hot air drying shrimp meat powder (HSP) and plate heater drying shrimp meat powder (PSP) were the slowest when water activity (aw) was over 0.6. Regardless of BET (Brunauer-Emmett-Teller) or GAB (Guggenheim- Anderson-de Boer) equation, the VRP has the highest monolayer bound water (Mm) values (6.61% and 10.55%, respectively) while the HSP has the lowest Mm values (6.03% and 8.66%, respectively). Regarding the color, the L* values of shrimp meat powder manufactured from three dehydration methods was higher when stored at 56.3%RH (relative humidity) than those stored at 90.2%RH; however, the a* and b* values were the opposite situations. The particle form of PSP and HSP were granulous whereas those of the vacuum freeze drying shrimp powders were fibrous. The vacuum packaging VRP has the lowest TBA (thiobarbituric acid) value meaning it possesses the best storage stability. Sensory evaluation results indicated that the VRP has the highest scores in olfactory, taste, texture, and overall acceptance.