Diffusive Model with Variable Effective Diffusivity Considering Shrinkage for Hot-Air Drying of Lightly Salted Grass Carp Fillets

Luo, Huan; Xia, Wenshui; Xu, Yanshun; Qi-xin, Jiang

doi:10.1080/07373937.2012.755542

Cited by 14 publications

(9 citation statements)

References 22 publications

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“…3 and 4, respectively. As seen in many studies, the MR values versus the drying time exponentially decreased [6,[26][27][28]. While the decrease in MR values was very rapid at the beginning of the drying period, the rate decreased with the decreasing moisture of the dried fillets.…”

Section: Drying Kinetics Of Fish Filletsmentioning

confidence: 88%

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Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique

Başlar

Kılıçlı

Yalinkiliç

2015

Ultrasonics Sonochemistry

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In this study, a novel ultrasonic vacuum (USV) drying technique was used to shorten the drying time of fish fillets. For this purpose, ultrasonic treatment and vacuum-drying were simultaneously performed to dehydrate salmon and trout fillets at 55°C, 65°C, and 75°C. In addition, the USV technique was compared with vacuum-drying and oven-drying techniques. The dehydration kinetics of the fillets was successfully described by seven thin-layer drying models with R(2) range between 0.944 and 1.000. Depending on drying temperatures and fish species, the drying times could be shortened using the USV technique between 7.4% and 27.4% compared with vacuum-drying. The highest effective moisture diffusivity was determined in the fillets dried with the USV technique and they increased with increasing drying temperatures. Ultrasonic treatment accelerated the vacuum drying process for the fillets; therefore, this technique could be used to improve the efficiency of vacuum-drying for the fillets.

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Section: Drying Kinetics Of Fish Filletsmentioning

confidence: 88%

“…), osmotic dehydration and mechanical dewatering [2]. There has been a lot of research done on drying fish using different methods, including sun drying [3], solar drying [4,5], hot air drying [6] and microwave-hot air drying [2]. These different drying methods each have their own distinct advantages.…”

Section: Introductionmentioning

confidence: 99%

Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique

Başlar

Kılıçlı

Yalinkiliç

2015

Ultrasonics Sonochemistry

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“…The fishes were then further dried in the oven at 140 C for a week to find the absolute solid content (mass of dry solid) of the fish, which is a modified version of the method used by Jain and Pathare (2007) as fish samples continue to lose moisture until F I G U R E 1 Schematic diagram of the experimental setup 150 C during heating (Silva, Silva, Andrade, Veloso, & Santos, 2008). Moisture content, X (kg/kg dry solid) was determined from the standard formula, X = (m-m s )/m s (Luo et al, 2013) and drying rate (kg/hr) were calculated from the instantaneous weight variations of the fish samples.…”

Section: Methodsmentioning

confidence: 99%

“…However, the analysis was limited to few drying kinetic models and effective diffusivity determination only. Similarly, Luo, Xia, Xu, and Jiang (2013) and Pinto and Tobinaga (2006) have performed shrinkage dependent diffusivity modeling during convective drying of lightly salted grass carp fillets and fish muscle slabs, respectively. However, energy aspect of convective air-drying (energy consumption, specific evaporation rate, etc.)…”

Section: Several Traditional Intermediate and Advanced Drying Equipmentioning

confidence: 99%

Heat and mass transport analysis of the drying of freshwater fishes by a forced convective air‐dryer

Khan

Moradipour

Obeidullah

et al. 2020

J Food Process Engineering

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The drying behavior of different freshwater fishes (with/without scales) is investigated using a simple convective heated air dryer. Drying processes are analyzed to study the kinetics of drying, shrinkage dependent variable effective diffusivity, convective heat and mass transport, and the energy aspect of drying. Among the drying kinetic models, Hasibuan–Daud and Haghi–Angiz‐I models produce the best fit for fishes with scales and Hii model produces the best fit for fish without scales. Diffusion analysis performed based on simplified solution of Fick's diffusion equation shows higher effective diffusivity for fish without scales, proving additional barrier from scales (for fish with scales) that need to be considered during dryer design. Calculated instantaneous heat and mass transfer coefficients (different for fish with or without scales) also agree with this observation, accentuating the difference based on scales. Drying process for all fishes obeys the heat‐mass transfer correlation. Estimated parameters such as effective diffusivity (0.2–1 × 10−9 m2/s) and convective heat and mass transfer coefficients (7–14 W/m2/K and 2.8–4.5 × 10−6 m/s, respectively) can be utilized in designing different fish drying systems. Average and instantaneous total energy consumption, specific moisture extraction ratio, and specific energy consumption are evaluated in order to provide a comprehensive picture of the drying process.Practical ApplicationsFresh‐ and salt‐water fishes account for major sources of protein‐rich food for substantial parts of the population in underdeveloped and developing nations. To circumvent the wastage associated with microbial contaminations during prolific seasons, fish drying has been widely employed as a way of preserving this perishable food. Convective drying of agricultural products as well as marine foods is a commonly employed drying method for food preservation. This study investigates the drying behavior of three different freshwater fishes using an in‐house constructed forced convective air dryer. The experimental drying characteristics and estimated parameters by model fitting during fish drying will be particularly applicable in the wide field of fish drying. The outcome of this study can also be utilized for more effectively designing and evaluating low‐cost convective fish dryers.

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“…It affects the porous shape and rehydration capability of a given Most of the studies related to food shrinkage focus on developing mathematical models with a macro-scale approach to predict shrinkage during drying [12][13][14][15][16][17][18][19][20][21] . An interesting review of this subject can be found in Mayor and Sereno [22] .…”

Section: Introductionmentioning

confidence: 99%

Microstructural Changes of Apples (Granny Smith) During Drying: Visual Microstructural Changes and Possible Explanation from Capillary Pressure Data

2014

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The relationship between water content and capillary pressure and the microstructural changes in apples (Granny Smith) during drying was studied. Apples were dried in a pilot tray dryer and samples, with different moisture contents, were put in liquid nitrogen. The remaining water was eliminated by the critical point method to avoid structural changes and samples were then observed by SEM. It was possible to characterize the internal space of the apples during drying and find a relationship between the drying rate and microstructural changes. We postulate that shrinkage during drying is mainly due to changes in capillary pressure.

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Diffusive Model with Variable Effective Diffusivity Considering Shrinkage for Hot-Air Drying of Lightly Salted Grass Carp Fillets

Cited by 14 publications

References 22 publications

Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique

Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique

Heat and mass transport analysis of the drying of freshwater fishes by a forced convective air‐dryer

Microstructural Changes of Apples (Granny Smith) During Drying: Visual Microstructural Changes and Possible Explanation from Capillary Pressure Data

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