Akademik Veri Yönetim Sistemi
6th International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2023), Ankara, Türkiye, 11 - 13 Ekim 2023, ss.68
Seafood has become an important part of a balanced and healthy diet with its diverse nutritional content such
as high-quality proteins, omega-3 fatty acids, vitamins and minerals. They can deteriorate very easily due to
the moisture they contain. For this reason, it is necessary to obtain quality products by extending the shelf life
through various processes while preserving them. In recent years, studies on drying foods to ensure long shelf
life and preserve nutritional values have been increasing. The drying process is carried out by removing the
moisture contained in the food by using drying methods. In the freeze drying technique, the moisture in the
frozen product is removed from the food by sublimation. In this study, blue mussels were dried with modern
freeze drying (lyophilization) technique. Samples were prepared unpretreated and with ultrasonic pretreatment
of 1 minute and 5 minutes, and the effect of pretreatment on the drying rate was examined. Samples with a
moisture content of approximately 74% were subjected to freeze drying until a moisture content of 7% was
reached. Before starting the drying process, the moisture content was calculated as 2.5577 kg water / kg dry
matter for mussels. Samples were freeze-dried to a content of 0.1700 kg water/kg dry matter without a
pretreatment, 0.1956 kg water/kg dry matter with 1 min ultrasonic pre-treatment, and 0.2069 kg water/kg dry
matter with 5 min ultrasonic pre-treatment. The drying process was carried out in 420 minutes. Effective
moisture diffusions were calculated as 3.79×10-10, 3.72×10-10 and 3.72×10-10 m2
/s for unpretreated samples, 1
min ultrasonic and 5 min ultrasonic pretreatment, respectively.