Evaluation of mechanical properties of dried fish from convective, and pulsed microwave convective drying: A comparison study

Measurement: Food Pub Date : 2024-06-01 DOI:10.1016/j.meafoo.2024.100172

A M Parvej , MA Rahman , Mohammad Abdullah , AB Siddique , Mohammad U.H. Joardder

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Abstract

Pulsed microwave convective drying (PMCD) is a proven drying system for processing various types of food. However, the effect of PMCD is not well investigated for fish and their mechanical properties are yet to be uninvestigated. In this study, we explore a wide variety of mechanical properties (drying and rehydration kinetics, stiffness, modulus of elasticity, shrinkage, and color) by PMCD and convective drying (CD) methods and compare them at different drying conditions. It was found that PMCD required around 15–20 min to finish drying, but CD required almost 300 min. The visual color of pulse ratio PR3 of PMCD dried sample was better that of CD and other samples. The modulus of elasticity and stiffness values of PMCD was lower than the CD. Additionally, PMCD outperforms CD in terms of sustainability thanks to power consumption and net carbon emission. Overall, as compared to fish processed using CD, the PMCD offers a superior choice controlling the mechanical properties of the food.

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对流和脉冲微波对流干燥鱼干机械性能的评估：比较研究

脉冲微波对流干燥（PMCD）是一种成熟的干燥系统，可用于加工各类食品。然而，对于鱼类来说，脉冲微波对流干燥的效果还没有得到很好的研究，它们的机械性能也尚未得到研究。在这项研究中，我们探讨了 PMCD 和对流干燥（CD）方法的各种机械性能（干燥和再水化动力学、硬度、弹性模量、收缩率和色泽），并在不同的干燥条件下进行了比较。结果发现，PMCD 需要约 15-20 分钟才能完成干燥，而 CD 则需要近 300 分钟。PMCD 干燥样品的脉冲比 PR3 的视觉颜色优于 CD 和其他样品。PMCD 的弹性模量和刚度值低于 CD。此外，由于耗电量和净碳排放量，PMCD 在可持续性方面优于 CD。总之，与使用 CD 加工的鱼类相比，PMCD 在控制食品的机械性能方面提供了更优越的选择。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Measurement: Food

CiteScore

3.10

自引率

0.00%

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