The Ultrasound Effect on the Drying Characteristics of Loligo vulgaris by the Methods of Oven and Vacuum-oven

ÖZYALÇIN Z. Ö., KIPÇAK A. S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.31, sa.2, ss.187-199, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 31 Sayı: 2
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1080/10498850.2021.2024634
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.187-199
  • Anahtar Kelimeler: Oven, squid, seafood, ultrasonic pre-treatment, vacuum oven, MOISTURE DIFFUSIVITY, MICROWAVE, KINETICS, PRETREATMENT, TEMPERATURE, SLICES, COLOR, MEAT
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

The effect of ultrasonic (US) pre-treatment on the drying characteristics of Loligo vulgaris (European squid) was investigated in oven and vacuum oven. In each method, effective moisture diffusivities (D-eff) and activation energies (E-a) were determined. According to mathematical modeling with fifteen models, the Midilli and Kucuk model best fit the oven and US vacuum oven; Alibas and parabolic best fit the vacuum oven and US oven, respectively. D-eff values were found to be between 0.612-1.84 x 10(-10) m(2)/s. Vacuum increased the E-a values, and the highest E-a was found as 47.67 kJ/mol with vacuum oven. The lowest Delta E value was obtained with the US vacuum oven. As a result, it was observed that US pretreatment was beneficial in color protection while increasing the drying time, whereas vacuum shortened the drying time and was effective in color protection.