## 4 Conclusions  
In this study, the heating effect of a scaled-up MAIH system on the physicochemical and microbial qualities of white shrimp was observed. The results showed that the shrimps processed with the MAIH at 130 \({}^{\circ}\)C for 100 s or at 90 \({}^{\circ}\)C for 130 s were effective in reducing microbial counts to a nondetectable level. However, the longer heating time led to deleterious effects, which showed in the high cooking loss, surface shrinkage, and dry appearance. Therefore, these findings indicate that better pasteurization and cooking condition under the MAIH system cause minimum negative effects to shrimp appearance and cooking loss when heated at 130 \({}^{\circ}\)C for 100 s or at 90 \({}^{\circ}\)C for 130 s. A novel and scaled-up thermal technique, MAIH, for prepackaged shrimp, could provide some advantages such as fast heating rate and the capability to cook and pasteurize simultaneously.  
Conceptualization, C.-S.L., Y.-C.L. and Y.-H.T.; Methodology, Y.-H.T., Y.-C.L. and C.-C.H.; Analysis, C.-C.H. and C.-S.L.; Data curation, C.-S.L., C.-C.H. and T.-Y.O.; Writing--original draft preparation, Y.-C.L. and C.-C.H.; Writing--review and editing, C.-S.L. and Y.-H.T.; Supervision, C.-I.W. and H.-N.T.; project administration, T.-Y.O., C.-I.W. and H.-N.T.; Funding acquisition, T.-Y.O., Y.-C.L. and T.-Y.C.; Validation, T.-Y.C. All authors have read and agreed to the published version of the manuscript.  
We acknowledge the support of the marine characteristic cross-campus research project (110G01) and higher education sprout project (110E9010 BA02) of the National Kaohsiung University of Science and Technology.  
**Institutional Review Board Statement:** Not applicable.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Treatments** & **Color** & **Flavor** & **Odor** & **Taste** & **Texture** & **Overall** \\ \hline Boiling water & 7.24 \(\pm\) 1.24 \({}^{\text{a}}\) & 6.68 \(\pm\) 1.20 \({}^{\text{a}}\) & 7.10 \(\pm\) 0.69 \({}^{\text{a}}\) & 6.85 \(\pm\) 1.50 \({}^{\text{a}}\) & 6.94 \(\pm\) 1.37 \({}^{\text{a}}\) & 7.02 \(\pm\) 1.16 \({}^{\text{a}}\) \\ MAIH 130 \({}^{\circ}\)C & 7.50 \(\pm\) 1.11 \({}^{\text{a}}\) & 6.84 \(\pm\) 1.35 \({}^{\text{a}}\) & 7.31 \(\pm\) 0.99 \({}^{\text{a}}\) & 6.78 \(\pm\) 1.22 \({}^{\text{a}}\) & 6.93 \(\pm\) 1.06 \({}^{\text{a}}\) & 7.06 \(\pm\) 1.04 \({}^{\text{a}}\) \\ MAIH 90 \({}^{\circ}\)C & 7.38 \(\pm\) 1.31 \({}^{\text{a}}\) & 6.58 \(\pm\) 1.24 \({}^{\text{a}}\) & 7.26 \(\pm\) 0.74 \({}^{\text{a}}\) & 6.94 \(\pm\) 1.01 \({}^{\text{a}}\) & 6.96 \(\pm\) 0.87 \({}^{\text{a}}\) & 7.03 \(\pm\) 1.35 \({}^{\text{a}}\) \\ \hline \hline \end{tabular} Each value represents the average \(\pm\) standard deviation (\(n=30\)); different lowercase letters indicate significant differences in the same column (\(p<0.05\)).  
\end{table}
Table 5: Organoleptic analysis of shrimp samples heated in boiling water at 90 \({}^{\circ}\)C for 150 s, scaled-up MAIH at 130 \({}^{\circ}\)C for 100 s, and scaled-up MAIH at 90 \({}^{\circ}\)C for 130 s.  
**Informed Consent Statement:** Not applicable.  
**Data Availability Statement:** The data presented in this study are available on request from the corresponding author. The data are not publicly available due to privacy and ethical reasons.  
**Acknowledgments:** We also thank [PERSON] and [PERSON] to provide the MAIH facilities.  
**Conflicts of Interest:** All authors declare no conflict of interest in the publication of this paper.