Akademik Veri Yönetim Sistemi
6th International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2023), Ankara, Türkiye, 11 - 13 Ekim 2023, ss.67
It is known that seafood contains high protein, as well as various vitamins, minerals and healthy fats. Like
many sea creatures, fish contain high levels of moisture. Problems such as microbial spoilage, taste and color
changes may occur due to high moisture content until the fish are ready for consumption. For these reasons,
various preservation methods are being developed in order to ensure a long shelf life, preserve its quality, taste
and nutritional values, and deliver it to the consumer more safely. With the freeze drying method, drying occurs
by direct sublimation of the moisture in the food. With this method, color change, loss of nutritional content
and deformities in foods are prevented. In this study, sea bass (Dicentrarchus labrax) was dried by the
lyophilization (freeze drying) method. Approximately 5 grams of sea bass samples, 1.5 cm thick, 1 cm long
and 1 cm wide, were examined without pre-treatment and by applying ultrasonic pre-treatment, and the effect
of pre-treatment on the drying behavior was examined. Sea bass, which contains approximately 70% moisture,
was dried until it reached 5% moisture content. The drying process continued for 7 hours to ensure the desired
humidity rate and weight measurements were taken every hour. Before starting the drying process, the moisture
content for sea bass was calculated as 2.1778 kg water/kg dry matter. The lyophilization process continued
until the samples reached a content of 0.0767 kg water/kg dry matter with unpretreated samples, 0.1354 kg
water/kg dry matter with 1 minute ultrasonic pretreatment and 0.2034 kg water/kg dry matter with 5 minutes
ultrasonic pretreatment. As a result of the data obtained, effective moisture diffusions were calculated as
3.90×10-10, 3.32×10-10 and 2.99×10-10 m2
/s for unpretreatment, 1 min ultrasonic and 5 min ultrasonic,
respectively.