INFRARED DRYING KINETICS OF BLUE MUSSELS AND PHYSICAL PROPERTIES

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Kıpçak A. S., Doymaz İ., Derun E. M.

CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, cilt.25, ss.1-10, 2019 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 25
  • Basım Tarihi: 2019
  • Doi Numarası: 10.2298/ciceq170808014k
  • Dergi Adı: CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1-10
  • Anahtar Kelimeler: activation energy, blue mussel, effective moisture diffusivity, infrared drying, colour change, EFFECTIVE MOISTURE DIFFUSIVITY, QUALITY CHANGES, MICROWAVE, SLICES, MUSCLE
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

As an alternative to fish and beef, blue mussles (Mytilus edulis) can be consumed due to their high protein content. In this study, the drying kinetics and quality changes (cook loss, area shrinkage and colour change) in whole blue mussels were investigated with several infrared power levels between 88-146 W. Various thin-layer drying models were applied to the blue mussel and the Midilli et al., model best fits the experimental data (R-2: 0.999150-0.999750,chi(2): 0.000104-0.000030, RMSE: 0.008309-0.004797). The effective moisture diffu-sivity was determined to be between 4.24x10(-9) and 1.10x10(-8) m(2)/s. The activ-ation energy was found to be 20.85 kW/kg. The cook loss and area shrinkage increased with increasing power level and drying time. Most cook loss (30%) and area shrinkage (30%) were obtained between 15-23 min and 8-20 min of drying time, respectively. The colour change was slightly affected by the change in infrared power level.