Drying and Rehydration Characteristics of Microwave Dried Mytilus edulis


Sevim S., ÖZYALÇIN GENÇ Z. Ö., KIPÇAK A. S.

Turkish Journal of Fisheries and Aquatic Sciences, vol.23, no.12, 2023 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 23 Issue: 12
  • Publication Date: 2023
  • Doi Number: 10.4194/trjfas23601
  • Journal Name: Turkish Journal of Fisheries and Aquatic Sciences
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Veterinary Science Database
  • Keywords: Activation Energy, Blue Mussels, Mathematical Modelling, Rehydration Ratio, Seafood
  • Yıldız Technical University Affiliated: Yes

Abstract

Rehydration is a critical factor in the processing and consumption of dried food products. This study investigated the kinetics of microwave drying and rehydration of blue mussels (Mytilus edulis) in the range of 140-350 W power levels and 20-40°C temperatures, respectively. The drying data were utilized to calculate effective diffusivity coefficients (Deff) and activation energy (EA), while rehydration rates and time were also determined. Mathematical modeling was employed to describe the drying and rehydration processes, and the performance of different models was evaluated. The drying process took between 13-4.5 minutes, while rehydration was concluded within 360-480 minutes. The Deff values ranged from 1.22-3.91×10-7 m2/s, and the EA was calculated as 11.417 kW/kg. Rehydration rates resulted in 0.000061-0.000126 g/g×min at the highest 40°C and 0.000018-0.000032 g/g×min at the lowest 20°C. The drying and rehydration processes were best described by the Alibas model among 11 models and the Two-Term Exponential model among 2 models, respectively. Overall, this study aims to provide valuable insights into the kinetics of microwave drying and rehydration of blue mussels, which can help optimize the processing and preservation of dried food products before consumption.