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, vol.31, no.2, pp.187-199, 2022 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 31 Issue: 2
  • Publication Date: 2022
  • Doi Number: 10.1080/10498850.2021.2024634
  • Journal Name: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Journal Indexes: Science Citation Index 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
  • Page Numbers: pp.187-199
  • Keywords: Oven, squid, seafood, ultrasonic pre-treatment, vacuum oven, MOISTURE DIFFUSIVITY, MICROWAVE, KINETICS, PRETREATMENT, TEMPERATURE, SLICES, COLOR, MEAT

Abstract

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.