Drying Kinetics and Mathematical Modelling of Oven Dried Blanched Brown Crab (Cancer Pagurus) Meat

Eren M., Akkoç O., Özyalçin Z. Ö., Kipçak A. S.

6th Conference on Advances in Mechanical Engineering, İstanbul, Türkiye, 20 - 22 Ekim 2021

  • Yayın Türü: Bildiri / Yayınlanmadı
  • Basıldığı Şehir: İstanbul
  • Basıldığı Ülke: Türkiye
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

Cancer pagurus, with their popularity in the eastern Atlantic, has an important place among the most consumed crustaceans among seafood. In this study drying behavior and statistical analyses of the Cancer pagurus (brown crab) were carried out with the results obtained by experiments using the oven drying method. As a pre-treatment, the Cancer pagurus was bleached in its whole form. The extracted crab meat was treated as a thin layer after being pelleted according to volume and weight specifications. The drying times were found as 240, 210, and 180 minutes for drying temperatures of 60, 70 and 80℃, respectively. The drying data obtained from the experiments were fitted to Aghbashlo et al., Parabolic, Midilli & Kucuk, Lewis, and Alibas mathematical models. Aghbashlo was observed as the best fitting model with the highest R2 and lowest χ2 and RMSE values when compared to the other models. In the applied models, the highest R2 values were found to be 0.999870 and the lowest 0.961872.