- Aquatic Sciences and Engineering
- Volume:38 Issue:3
- Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat
Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat
Authors : Zehra Özden ÖZYALÇIN GENÇ, Azmi Seyhun KIPÇAK
Pages : 137-144
Doi:10.26650/ASE20231270399
View : 89 | Download : 79
Publication Date : 2023-07-24
Article Type : Research Paper
Abstract :This study investigates the impacts of vacuum and ultrasonic pre-treatment on drying kinetics, mathematical modeling, and color changes of Cancer pagurus insert ignore into journalissuearticles values(brown crab);. The Midilli & Kucuk model provided the best match for all the drying techniques examined. Using a variety of drying techniques such as oven drying insert ignore into journalissuearticles values(OD);, vacuum oven drying insert ignore into journalissuearticles values(VOD);, ultrasonic pre-treated oven drying insert ignore into journalissuearticles values(US-OD);, and ultrasonic pre-treated vacuum oven drying insert ignore into journalissuearticles values(US-VOD);, effective moisture diffusivities insert ignore into journalissuearticles values(Deff); and activation energies insert ignore into journalissuearticles values(Ea); were calculated. According to the findings of the study, vacuum and ultrasonic pretreatment shortened drying times, which is crucial for improving drying effectiveness and lowering costs. On the other hand, the OD method had the lowest Deff values insert ignore into journalissuearticles values(0.397-0.673 × 10-10 m2/s);, indicating that it was the least efficient method for removing moisture. The study also found that the highest Ea value was observed in the US-VOD method insert ignore into journalissuearticles values(44.60 kJ/mol); and the lowest in the OD method insert ignore into journalissuearticles values(25.69 kJ/mol);. Interestingly, the US-VOD method also had the lowest ΔE values insert ignore into journalissuearticles values(17.09 - 20.33);, indicating that both US pre-treatment and vacuum application were successful in preserving the color of the brown crab.Keywords : Crab, oven, seafood, ultrasonic pre treatment, vacuum oven
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