The Effect of Various Methods on the Drying Kinetics and Mathematical Modelling of Seabass (Dicentrarchus labrax)

ÖZYALÇIN GENÇ Z. Ö., KIPÇAK A. S., TUĞRUL N.

Journal of Aquatic Food Product Technology, cilt.32, sa.4, ss.384-395, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32 Sayı: 4
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1080/10498850.2023.2227853
  • 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.384-395
  • Anahtar Kelimeler: Effective moisture diffusivity, infrared, microwave, oven, sea bass
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

The drying of sea bass was examined using oven and infrared (IR) at 60–80°C, and microwave (MW) at 140–350W. Effective moisture diffusivities and activation energies were determined, and mathematical models were applied to the data. Moisture content was found as 1.8571 kg water/kg dry matter and reduced to 0.1009–0.0798, 0.0767–0.0520, and 0.0783–0.066 kg water/kg dry matter for oven, IR, and MW, respectively. Drying times were found as 300–180, 315–135, and 18–5 for oven, IR, and MW, respectively. The most compatible models found as Midilli and Kucuk for oven, Aghbashlo et al. for IR, and Alibas for MW.