Determination of Drying Characteristics of Various Seafood by Freeze-drying Method and Investigation of the Effect of Ultrasonic Pretreatment

Ozden Ozyalcin Z., Güles E., UYGUNÖZ D., BOZKURT F., SAĞDIÇ O., DOYMAZ İ., ...Daha Fazla

Turkish Journal of Fisheries and Aquatic Sciences, cilt.25, sa.2, 2025 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 25 Sayı: 2
  • Basım Tarihi: 2025
  • Doi Numarası: 10.4194/trjfas26452
  • Dergi Adı: Turkish Journal of Fisheries and Aquatic Sciences
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS
  • Anahtar Kelimeler: Freeze-drying, Mussel, Seafood, Shrimp, Squid
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

Freeze-drying properties, effective moisture diffusivity, mathematical modeling, and quality parameters of squid, shrimp, and mussels were investigated. Samples were evaluated as ultrasonic (US) pre-treated and untreated. Drying times were found to be 420 minutes in all samples, US pretreatment decreased the moisture content after drying and increased drying rates. The highest fit for all models was found in the Alibas model. US pretreatment caused a decrease in ash content due to the release of some minerals into the water but did not cause a significant change in protein and crude lipid amounts. US pretreatment increased the lightness of the samples.