Akademik Veri Yönetim Sistemi
BULGARIAN CHEMICAL COMMUNICATIONS, cilt.57, sa.3, ss.213-217, 2025 (Scopus)
Among food
preservation methods, freeze drying is the method that preserves nutritional
and sensory qualities the most. This study investigated the freeze-drying
kinetics of different pretreated squid samples and their compatibility with
mathematical models. Fresh squid samples were sliced into strips, subjected to
eight pretreatments including blanching, blanching with salt, and osmotic
dehydration at different salt concentrations, and then freeze-dried. Drying
times were between 420 - 600 minutes and pretreatments were found to be
effective in decreasing drying time and final moisture content. Effective
moisture diffusivity values were calculated between 4.74 × 10-10 -
2.41 × 10-10. In the compatibility tests of the drying data with the
mathematical models, the control samples had an R² value of 0.999997 with
Two-Term, while all pretreated samples fit the Alibas model with R² values
higher than 0.99999.