薄层干燥模型在对流和微波干燥条件下预测鲶鱼果肉干燥行为的性能评价

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Thomas Ansong Agyei, Shadrack kwadwo Amponsah, Joseph Oppong Akowuah, Ahmad Addo
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引用次数: 0

摘要

鱼的迅速变质,特别是在发展中国家,造成重大的采后损失,强调需要有效的保存战略。研究了非洲鲶鱼(Clarias gariepinus)在不同干燥方式下的干燥动力学和传质特性。分别在60°C、75°C和90°C的温度下以及540、700和800 W的微波功率下对鲶鱼片进行干燥。利用各种薄层干燥模型对实验数据进行评估,以确定最适合预测干燥行为的模型。结果表明,热风干燥(HAD)呈单相下降速率,而微波干燥(MD)呈三个不同的下降速率阶段。较高的温度和微波功率的增加显著提高了干燥速度,缩短了干燥时间。此外,与HAD相比,MD显示出更高的有效水分扩散率,表明去除水分的速度更快。HAD的能量需要量(18.74 kJ/mol)大于MD (4.84 W/g)。在测试的模型中,改进的Henderson和Pabis和Midilli模型最能描述烤箱干燥鲶鱼的干燥,而Henderson和Pabis, Page和Midilli模型对微波干燥样品最准确。本研究对不同干燥方法如何影响鲶鱼鱼片的干燥行为和水分转移提供了有价值的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Evaluating the Performance of Thin-Layer Drying Models in Predicting the Drying Behavior of Catfish Flesh Under Convective and Microwave Drying

Evaluating the Performance of Thin-Layer Drying Models in Predicting the Drying Behavior of Catfish Flesh Under Convective and Microwave Drying

The quick spoilage of fish, particularly in developing countries, results in significant postharvest losses, underscoring the need for effective preservation strategies. This study was aimed at analyzing the drying kinetics and mass transfer characteristics of African catfish (Clarias gariepinus) using different drying methods. The catfish fillets were dried at temperatures of 60°C, 75°C, and 90°C, as well as with microwave power levels of 540, 700, and 800 W. The experimental data were evaluated using various thin-layer drying models to identify the best fit for predicting drying behavior. Results showed that hot air drying (HAD) followed a single-phase falling rate period, whereas microwave drying (MD) demonstrated three distinct phases. Higher temperatures and increased microwave power significantly boosted the drying rate, reducing drying time. Furthermore, MD displayed a higher effective moisture diffusivity compared to HAD, indicating faster moisture removal. The energy requirement for HAD was greater (18.74 kJ/mol) than for MD (4.84 W/g). Among the tested models, the modified Henderson and Pabis and Midilli models best described the drying of oven-dried catfish, while the Henderson and Pabis, Page, and Midilli models were most accurate for microwave-dried samples. This research provides valuable insights into how different drying methods influence the drying behavior and moisture transfer of catfish fillets.

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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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