## 3 Results and Discussion
### Cooking Loss and Microbial Counts of Shrimp  
Table 2 shows the cooking loss in shrimps processed in the scaled-up MAIH machine at 130 \({}^{\circ}\)C for 80-120 s and at 90 \({}^{\circ}\)C for 110-150 s. At 130 \({}^{\circ}\)C, with the increase in heating time, the cooking loss in shrimps increased from 1.16% in the sample at 80 s to 3.66% in the  
Figure 2: Appearance changes of white shrimp using the scaled-up MAIH system set at 130 \({}^{\circ}\)C (**A**) and 90 \({}^{\circ}\)C (**B**) for various heating times. sample at 120 s. The result indicated that the loss of water released from the shrimp body sped up with extended heating time. As shown in Figure 2A, the cooking loss in the sample heated to 130 \({}^{\circ}\)C for 120 s was 3.66%, and resulted in a dry and shrunken appearance. Similarly, with heating at 90 \({}^{\circ}\)C, the cooking loss also increased with an increase in heating time from 1.50% at 110 s to 4.39% at 150 s. In addition, as shown in Figure 2B, the cooking loss in the sample heated at 130 \({}^{\circ}\)C for 150 s was 4.39%, and the appearance changed to dry and shrunken. However, [PERSON] et al. [17] indicated that the cooking loss in shrimp increased from 15.8% to 28.7% with increasing heating time when heating in boiling water at 90 \({}^{\circ}\)C. The higher cooking loss in samples observed by [PERSON] et al. [17] than that in our study is primarily attributed to the longer heating time of above 3 min, and different heating method. [PERSON] et al. [14] demonstrated that the denaturation of muscle protein such as myofibril protein and collagen by the heating process is the key mechanism that causes water loss. In addition, during the thermal process, the shrinkage and hardening of muscle tissue results in increased internal pressure, which further causes the release of water from the meat tissue. Consequently, the shrimp weight decreases after being subjected to the thermal process [18]. Table 2 also presents the counts of TPC, PBC, coliform, and _E. coli_ in shrimps treated using the scaled-up MAIH machine at 130 \({}^{\circ}\)C for 80-120 s and at 90 \({}^{\circ}\)C for 110-150 s. The initial TPC and PBC of raw shrimp were 4.93 log CFU/g and 3.27 log CFU/g, respectively. With heating at 130 \({}^{\circ}\)C, the TPC and PBC levels decreased significantly (\(p<\) 0.05) with an increase in heating time, and after heating for 100 s to 120 s, TPC and PBC levels were undetected (<2.0 log CFU/g). Similarly, the TPC and PBC levels decreased significantly with an increase in heating time with heating at 90 \({}^{\circ}\)C, and at heating times above 130 s, none of these samples showed detectable TPC and PBC levels (<2.0 log CFU/g) (Table 2). This suggests that a high heating time with the MAIH at 130 \({}^{\circ}\)C or 90 \({}^{\circ}\)C is effective in reducing the TPC and PBC levels in shrimp. Both the TPC and PBC are important indexes for evaluating the quality of fresh and low-temperature-stored aquatic products. A similar result was previously demonstrated by [PERSON] et al. [3], who found that boiling water until the core temperature of the shrimp reached 70 \({}^{\circ}\)C and holding for 30 s significantly reduced the TPC and PBC levels in white shrimp to 2.25 log CFU/g and 1.0 log CFU/g, respectively. Regarding the coliform count, the initial coliform count of raw shrimp was 2.21 log CFU/g (Table 2). After the samples were processed using the scaled-up MAIH at 130 \({}^{\circ}\)C for 80 s and 90 \({}^{\circ}\)C for 110 s, the coliform count was 1.68 and 1.26 log CFU/g, respectively. No