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The main purpose of this study is the mathematical modeling of low temperature and high velocity (LTHV) drying method with different temperatures and its comprehensive evaluations in fish. For this purpose, 200 g of trout (Oncorhynchus mykiss) was dried with a single layer dryer by using 7 m/s air velocity and 40-50% relative humidity at 4, 10, 15 and 208C. Based on the experiments, weight loss (percentage), final moisture content and drying times were determined. Twentythree different mathematical models were applied to the observed data to perform a nonlinear regression analysis and the result was comprehensively evaluated by using 14 evaluation criteria. Moreover, the exponential forms of thin-layer drying curves of fish samples were derived. Consequently, the most suitable mathematical models were selected for the LTHV drying conditions considering evaluation criteria. In this regard, the most suitable six models (Logarithmic, Midilli-Kucuk, Demir et al., Hii et al., Balbay-S¸ahin and Alibas) were selected for the LTHV drying at 48C that is the most suitable drying temperature for food quality. After comprehensive evaluations, it was understood that some of the evaluation criteria give same results in similar drying conditions as the residual sum of squares (RSS), total sum of squares (SST) and sum of squares (SSE). PRACTICAL APPLICATIONSLTHV drying method is a cold drying process that performed at very low temperatures (208C) and high velocities (7 m/s). LTHV drying refers an indoor thin-layer drying of food products, which is entirely exposed to the cold drying air moving throughout the food product. In the open literature, this new drying method has some preservative effects on food quality especially at 48C. In addition, it is well known that the drying equations can easily be applied to industrial drying applications. In this regard, thin-layer LTHV drying equations can contribute to the drying characteristics of perishable and semidried food. This study allows researchers to select the suitable drying equations and provide which of them should be preferred. The study also provides a comprehensive evaluation of mathematical models for specific products.V C 2016 Wiley Periodicals, Inc able food systems (Dincer 1996(Dincer , 1998Kilic and Oztan 2013). There are different drying methods like as high temperature, low temperature drying in the food literature. These drying methods have some advantage or disadvantage for specific food product. For example, high temperature base drying methods can be applied on solid food products (Caixeta et al. 2002;Piga et al. 2003). Spray drying method

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The objective of the study is to investigate the effects of ascorbic acid on the quality of cold-smoked trout (Oncorhynchus mykiss), with or without sodium nitrite (NaNO 2 ). For this purpose, fish samples (~250 g) were treated with six forms of brine prepared with 10% salt which is the control, treated with 10% salt and 0.4%NaNO 2 , 10% salt and 0.2%NaNO 2 , only 2.5% ascorbic acid (Dry Salt Basis) and their combinations, and stored at +4℃. The groups were analyzed after 4 days interval for microbiologic quality, biochemical quality and sensory quality. According to the results, the samples treated with only ascorbic acid increased the shelf-life of smoked fish about > 8 days. TVB-N value of the control group was average 41.72 mg/100 g after 16 day; the group containing ascorbic acid was on average 30.53 mg/100 at this time. Ascorbic acid reduced the residual nitrite in all groups. The residual nitrite disappeared in the ascorbic acid including groups after 20 day.