Drying characteristics of Caridean shrimp with modern methods and the effect of ultrasonic pre-treatment

IF 2.701
Ali Can Ersan, Azmi Seyhun Kipcak, Nurcan Tugrul
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Abstract

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 × 10–8 m2/s, 2.80–4.51 × 10–8 m2/s and 0.121–1.66 × 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.

现代干燥法对鲫鱼虾的干燥特性及超声预处理的效果
采用红外(IR)、超声预处理红外(US-IR)和微波(MW)三种不同的干燥方法,研究了虾的柱坐标干燥动力学、建模和颜色变化。红外光谱法、US-IR法和MW法的干燥时间分别在285 ~ 135、300 ~ 150和40 ~ 6 min之间,干燥发生在下降速率期。在建模中,取大于0.999的决定系数(R2)值。Alibas方法最适合IR和US-IR的实验数据,Verma方法最适合MW的实验数据。红外光谱法、US-IR法和MW法的有效水分扩散系数(Deff)分别为1.81 ~ 3.83 × 10-8 m2/s、2.80 ~ 4.51 × 10-8 m2/s和0.121 ~ 1.66 × 10-6 m2/s。IR法和US-IR法计算的活化能Ea值分别为36.71和23.33 kJ/mol, MW法计算的活化能Ea值分别为289.9 kW/kg。干燥时间、温度和功率导致颜色变化,IR、US-IR和MW的总颜色变化分别在33.42-38.28、32.06-40.13和29.08-35.56之间。因此,应用现代方法可以在短时间内制作出虾干。
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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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