Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.62, sa.5, ss.989-998, 2025 (SCI-Expanded, Scopus)
In this study, the cylindrical coordinate drying kinetics, modelling and colour change of Caridean shrimp are studied with using different drying methods of infrared (IR), ultrasound pretreated infrared (US-IR) and microwave (MW). Drying times are found between 285-135, 300-150 and 40-6 min, for the methods of IR, US-IR and MW, respectively and the drying takes place in the falling-rate period. In the modelling, the coefficient of determination (R2) values higher than 0.999 were taken. Alibas method best fitted to experimental data of IR and US-IR and Verma method best fitted to experimental data of MW. Effective moisture diffusion coefficient (Deff) values are found in the range of 1.81-3.83 x 10-8 m2/s, 2.80-4.51 x 10-8 m2/s and 0.121-1.66 x 10-6 m2/s, for the methods of IR, US-IR and MW, respectively. Activation energy (Ea) value are calculated as 36.71 and 23.33 kJ/mole for IR and US-IR method and 289.9 kW/kg for MW method. Drying time, temperature and power lead to colour changes and the total colour changes are estimated between 33.42-38.28, 32.06-40.13 and 29.08-35.56, for the methods of IR, US-IR and MW, respectively. As a result, dried shrimps can be prepared in a short time with applying modern methods.