6th Conference on Advances in Mechanical Engineering, İstanbul, Turkey, 20 - 22 October 2021
Octopus vulgaris, one of the most common cephalopods hunted worldwide, is a very popular seafood product with its rich nutritional value. This study was carried out to investigate the effect of oven drying on the drying kinetics of common octopus (Octopus vulgaris). For this purpose, Octopus vulgaris was dried by an oven dryer in a range of different temperatures. Temperatures for the drying oven are chosen as 60˚C, 70˚C, and 80˚C. After the measurements and calculations, effective diffusion Deff values were found and calculated between 2.31×10-10 - 3.93×10-10 m2/s for 60˚C, 70˚C, and 80˚C, respectively for the drying oven. Also, the activation energy (Ea) values were found at 26.03 kJ/mol for the drying. Samples were dried to the point of 0.1183±0.0111 kg water/kg dry matter. The drying process was completed in 600, 465, and 360 minutes for 60˚C, 70˚C, and 80˚C, respectively. The drying rates are 0.0172, 0.0210, and 0.0276 kg water/kg dry matter×min, for the temperatures 60˚C, 70˚C, and 80˚C, respectively.