Effect of salting techniques on salt uptake and drying kinetics of African catfish (Clarias gariepinus)

Sobukola, O. P.; Olatunde, S.O.

doi:10.1016/j.fbp.2010.06.002

Cited by 50 publications

(47 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The lower RMSE and χ 2 values are indicative occurred under falling rate of drying period. Internal mass transfer in the sample has been identified as the predominant mechanism during falling rate of drying period (Jain and Pathare, 2007;Sobukola and Olatunde, 2011). Similar results have been reported for drying of salted African catfish at 60 0 C, salted Indian mackerel dried by solar tunnel dryer, unsalted silver jew fish dried in solar tunnel dryer and prawn and chelwa dried in open sun (Bala and Mondol, 2001;Chavan et al, 2008;Sobukola and Olatunde, 2011).…”

Section: Mathematical Modeling Of Drying Datasupporting

confidence: 72%

“…The , RMSE and χ 2 it can be said that the Page model would adequately predict the drying kinetics in solar-biomass hybrid dryer. The use of different models for predicting the drying kinetics varies from fish to fish and the type of drying employed (Bellagha et al, 2007;Jain and Pathare, 2007;Chavan et al, 2008;Sobukola and Olatunde, 2011). In the present investigation, the differences between the experimental and predicted values were minimal, indicating that the models used were satisfactory.…”

Section: Drying Efficiencysupporting

confidence: 48%

“…However, no constant rate of drying period was observed. This can be attributed to the nature of fish meat which does not leave any free water in fish to record constant rate of drying period (Sobukola and Olatunde, 2011). Drying of soles efficiency of the dryer can be increased by using higher load of raw material for drying.…”

Section: Drying Ratementioning

confidence: 99%

See 2 more Smart Citations

Development of prototype solar-biomass hybrid dryer and its performance evaluation using salted fish (Cynoglossus spp.)

2017

View full text Add to dashboard Cite

Salted and dried fishes are the source of low cost dietary protein. Solar drying is an alternative method to traditional open sun drying to produce high quality product and minimise the post-harvest losses. The solar-biomass hybrid dryer (in which solar energy and heat energy from biomass burning are integrated) is gaining momentum. In the present study, a solar-biomass hybrid dryer (SBHD) was fabricated using polycarbonate sheet as solar collector which has advantages of longer durability over glass and polythene sheets. Coconut husk with shell was used as the source of biomass. Salted soles (Cynoglossus spp.) were used to evaluate the drying efficiency. Temperature and relative humidity recorded in the dryer during the experiment were in the range of 35 to 50 o C and 24 to 40%, respectively. The drying rate curve of salted soles dried in SBHD did not show constant rate drying period. Drying efficiency of solar energy and biomass energy in the designed dryer was 10.66 and 34.66% respectively. The overall drying efficiency of the SBHD was 18.33. Mathematical modeling of the data on drying indicated that the Page model describes satisfactorily the drying characteristics of salted soles in SBHD.

show abstract

Section: Mathematical Modeling Of Drying Datasupporting

confidence: 72%

Section: Drying Efficiencysupporting

confidence: 48%

See 1 more Smart Citation

Development of prototype solar-biomass hybrid dryer and its performance evaluation using salted fish (Cynoglossus spp.)

2017

View full text Add to dashboard Cite

show abstract

“…Drying time was reduced from 10 h at 40°C to 3 h at 70°C. Drying at higher temperature increased drying rates and reduced drying time as reported by many authors [22,[26][27][28][29]. Table 3: ANOVA analysis of impact of the drying time on quality parameters.…”

Section: Drying Curvesmentioning

confidence: 84%

Effect of Air Drying on Color, Texture and Shrinkage of Sardine (Sardina pilchardus) Muscles

Nadia¹,

Bonazzi²,

Kechaou³

2011

J Nutr Food Sci

View full text Add to dashboard Cite

“…In addition, the drying method has secondary effects on characteristics of flavor, color, and the nutritional value of the products [14,15]. A number of authors have studied and/or reviewed the salting and drying process of fish and other seafood and its effects on various quality parameters of the final products, e.g., [13,[16][17][18][19][20][21][22][23][24][25]. In what concerns muxama, Barat and Grau [10] observed a clear shortening of the processing time required to obtain muxama with the simultaneous brine thawing and salting of frozen tuna loins.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama

Esteves

Aníbal

2018

Fishes

View full text Add to dashboard Cite

Muxama is a traditional highly-valued food product prepared from dry-cured tuna loins in southern Portugal and Spain. The production procedure has seen little change over the last centuries. The muxama's stability is due to reduced water activity. In addition, the drying method has secondary effects on characteristics of flavor, color, and the nutritional value of the product. Our objectives were to describe the dynamics of important physicochemical parameters such as moisture content, water activity (a W ), NaCl concentration (as water-phase salt, Z NaCl ), pH and color, during the salting and drying stages of muxama production, and to test the effect(s) of changes in the traditional processing conditions followed in southern Portugal, aiming at optimizing the production procedure. The lowest values of moisture and a W and highest Z NaCl obtained after drying tuna loins for seven days at 20 • C exceeded the values reported for commercial products and have impact on the appearance (color) of the product. Therefore, drying tuna loins at lower temperatures (ca. 14 • C) is probably more appropriate. The results obtained in this study could be used in the design of future experiments at other conditions and to assess other quality parameters, e.g., total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBA-RS), microorganism abundance and sensory attributes, and subsequent validation trials.

show abstract

Effect of salting techniques on salt uptake and drying kinetics of African catfish (Clarias gariepinus)

Cited by 50 publications

References 22 publications

Development of prototype solar-biomass hybrid dryer and its performance evaluation using salted fish (Cynoglossus spp.)

Development of prototype solar-biomass hybrid dryer and its performance evaluation using salted fish (Cynoglossus spp.)

Effect of Air Drying on Color, Texture and Shrinkage of Sardine (Sardina pilchardus) Muscles

Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama

Contact Info

Product

Resources

About