*2.1. Sample Preparation and Drying Experiments*

Live shrimp (*Penaeus vannamei)*, each weighing approximately 15 ± 3 g, were purchased from a local market in Baoding, China. The live shrimp were transported to the laboratory within 30 min and stored in ice water, until their death. The shrimp were boiled in salt water with a mass fraction of 3% for 2 min and removed to dry the surface moisture. Then, they were used for constant drying experiments at 55 ◦C using an electrical blast drying oven. When the moisture content had been reduced by approximately 35%, the taste of the dried shrimp was optimal. The total dry processing time was 12 h, and shrimp sample were collected after boiling and drying for 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, and 12 h. A total of 16 samples were collected at each sampling point, half were used for color, moisture determination, and hyperspectral measurement, and the other half were used for texture analysis, LF-NMR analysis, magnetic resonance imaging (MRI) measurement,

and hyperspectral measurement. Thus, 104 samples (8 samples × 13 drying levels) were involved for each quality indicator prediction.
