Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality

Kılıç, Aydın

doi:10.1016/j.jfoodeng.2008.08.023

Cited by 59 publications

(88 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The lipid was thought to play a role in limiting the drying process (Cyprian et al 2016) by replacing the aqueous phase that served as vector for transfers or acting as a physical barrier to heat transfer. Dried capelin batches had a moisture content\25% and water activity\0.80 that was enough to inhibit the growth of harmful bacteria and assure product safety (Kilic 2009). During storage, lipid and water content in dried packed capelin did not change significantly (p [ 0.05) in any of the groups (data not shown).…”

Section: Resultsmentioning

confidence: 99%

“…Slow microbial growth was obtained during storage of dried capelin with TPC increments of less than log 1 colony-forming units by the end of storage. This may be explained by the low moisture content (\25%) and water activity (\0.80) in dried capelin batches, slowing down the growth of spoilage bacteria (Kilic 2009). Lipid content appeared to have no effect on TPC development.…”

Section: Microbial Qualitymentioning

confidence: 99%

“…Vacuum packaging eliminates the air and is known to improve the shelf life and overall quality of muscle foods (Etemadian et al 2012). Earlier studies were more concentrated on the influence of drying conditions than the influence of storage conditions on the quality of dried fish, as dried fish are usually considered to be stable and safe during storage (Cyprian et al 2016;Hwang et al 2012;Dewi et al 2011;Oduor-odote et al 2010;Kilic 2009;Wu and Mao 2008). The present study was aimed at assessing lipid deterioration, sensory and microbial quality during storage of dried capelin as influenced by lipid content in the fish muscle and packaging method.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage

et al. 2017

View full text Add to dashboard Cite

Capelin annual catch exceeds half a million tons in Iceland, with only a small quantity (\20%) of female with roe used for human food. There is a potential to use dried male capelin as a new product for human consumption, but its lipid content varies considerably (4-20% body weight). Earlier studies were more concentrated on the influence of drying conditions than the influence of storage conditions on the quality of dried fish, as dried fish are usually considered to be stable and safe during storage. Three batches of dried male capelin differing in lipid content were packaged and studied during 5 months storage at 22 ± 2°C to establish appropriate lipid content at harvesting and product packaging method. Lipid composition, lipid hydrolysis and oxidation, sensory attributes and microbial activity were evaluated. Batches differed in composition and stability, with low lipid capelin constituting higher proportion of polyunsaturated fatty acids (22% lipid) than high lipid (18% lipid) capelin. Lipid oxidation was influenced by lipid content and packaging method, as accelerated oxidation occurred in high lipid and open packed capelin. Lipid hydrolysis was less influenced by packaging and was greater in low lipid capelin. High lipid capelin in open bags scored the highest for rancid odor. All batches were micro-biologically stable with colony-forming unit counts increasing less than log 1 (log 5-6) during 5 months storage.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Microbial Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Higher temperature leads to more quality loss. In addition, the LTHV drying method can preserve quality characteristics of food (Kilic, 2009;Kosuke et al, 2016). LTHV drying method can preserve to the quality of biomaterial during the drying application.…”

Section: Anchovy (Engraulis Encrasicolus) Is a Species Of Thementioning

confidence: 99%

LTHV (Low Temperature and High Velocity) Drying Caracteristics and Mathematical Modeling of Anchovy (Engraulis Encrasicolus)

Kılıç¹

2017

GIDA

Self Cite

View full text Add to dashboard Cite

Kilic, A. (2017). LTHV (low temperature and high velocity) drying characteristics and mathematical modeling of anchovy (Engraulis encrasicolus). GIDA (2017) 42 (6): 654-665 doi: 10.15237/gida.GD17043 AbstractThe main target of this work is to investigate the LTHV drying properties of Anchovy (Engraulis encrasicolus) experimentally. For this purpose, 100 g of anchovy samples were dried using ~7 m/s velocity and ~38% relative humidity at 4, 10, 15 and 20 °C. During the drying experiments, temperature, mass loss, drying air velocity and humidity were investigated. The weight of raw Anchovy fillets decreased from 100 g to 47.6 g at 4 °C for 25 h, 46.7 g at 10 °C for 23 h, 45.3 g at 15 °C for 20 h and 44.67 g at 20 °C for 13 h. In this context, Twenty-three common mathematical models were used on the experimental LTHV drying results. As result, the most suitable models of LTHV drying were determined for the each LTHV drying temperature. The R 2 (determination coefficient), X 2 (chi square) and RMSE (root mean square error) were applied to find the most suitable models. In this regard, Logarithmic (Asymptotic), Midilli-Kucuk, Demir et al, Balbay-Sahin models were chosen as the best mathematical models for each LTHV drying temperature at 4, 10, 15 and 20 °C. Consequently, the best single layer drying curve equations were chosen as the optimal models for LTHV drying of anchovy. Keywords: Food, fish drying, thin-layer, LTHV, modeling, anchovy HAMSİ'NİN (ENGRAULIS ENCRASICOLUS) LTHV (DÜŞÜK SICAKLIK VE YÜKSEK HIZ) KURUTMA KARAKTERİSTİKLERİ VE MATEMATİKSEL MODELLENMESİ ÖzBu çalışmanın temel amacı, Hamsinin (Engraulis encrasicolus) LTHV kurutma özelliklerini deneysel olarak araştırmaktır. Bu amaçla, 100 g Hamsi örnekleri ~% 38 bağıl nemde ~7 m/s hıza sahip hava kullanılarak, 4, 10, 15 ve 20 °C sıcaklıklarda kurutuldu. Deneyler sırasında ağırlık kaybı, sıcaklık, kuruma hızı ve bağıl nemi değerleri belirlenmiştir. Hamsi filetolarının ağırlığı, 4 °C'de 25 saatte, 100 g'dan 47.6 g 'a, 10 °C'de 23 saatte 46.7 g'a, 15 °C'de 20 saatte 45.3 g'a, 20 °C'de 13 saatte 44.67 g'a düşmüştür. Bu kapsamda, gözlemlenen kurutma deney verileri üzerine yirmi üç ortak matematiksel model uygulanmıştır. Sonuç olarak, Hamsinin her LTHV kurutma sıcaklığı için en uygun matematiksel modeller belirlenmiştir. En uygun modeli belirlemek için R 2 (Determinasyon Katsayıları), X 2 (Ki-Kare) ve RMSE (Tahmini Standart Hata) kullanılmıştır. Elde edilen sonuçlara göre, Logaritmik (Asimptotik), Midilli-Küçük, Demir ve diğerleri, Balbay ve Şahin, her LTHV kurutma sıcaklığı için 4, 10, 15 ve 20 °C'de en uygun matematiksel modeller olduğu belirlenmiştir. Sonuç olarak, hamsinin ince tabaka LTHV kurutma karakteristiğini en iyi temsil edecek en uygun modeller ortaya konmuştur.

show abstract

“…Several drying methods, namely High Temperature Short Time (HTST) and Low Temperature High Velocity (LTHV), have been applied on roasting of cashew nuts and as a thermal quarantine method to control moths (Tang, Ikediala, Wang, Hansen, & Cavalieri, 2000), as well as in fish drying (Kilic, 2009), respectively. However, these technologies have not yet been applied to chestnuts.…”

Section: Introductionmentioning

confidence: 99%

Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits

Delgado

Pereira

Baptista

et al. 2014

Food Research International

View full text Add to dashboard Cite

Shell's influence on the drying behavior of two European chestnut (Castanea sativa Mill.) varieties, Longal and Judia, was investigated in the present work. For this purpose, chestnuts of both varieties were dried in a hot air convection oven at 50.0 ± 2.0°C and air velocity of 1.0 ± 0.1 m/s. The fruits were dried with and without outer shell, the axial dimensions, volumetric shrinkage and color being determined. Furthermore, the drying data was complemented for the first time with microscopic analyses of the shells. Longal and Judia drying behaviors were similar (moisture ratios less than 0.20 in 35 to 45 h), despite the microscopic differences in outer shell thickness (Judia: 556 ± 43 μm and Longal: 328 ± 66 μm) and cell format (smaller cells-Judia). After determining the suitability of several drying models, good results were obtained with the Page (Judia), and Two-term exponential and Modified Page models (Longal). Concerning fruit color, a slight decrease in fruit brightness and an increase on fruit yellowness were detected along drying for both varieties. Small volumetric shrinkage was observed (10-24%). From these results, both varieties seemed to be adequate to be used industrially to produce dried chestnut based products, showing similar drying behaviors. Regarding the influence of the outer shell on the drying process, it had a small impact on water removal. So, chestnuts can be dried with the outer shell, leading to a less expensive and non-time-consuming process because it is not necessary to peel the fruits before drying.

show abstract

Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality

Cited by 59 publications

References 19 publications

Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage

Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage

LTHV (Low Temperature and High Velocity) Drying Caracteristics and Mathematical Modeling of Anchovy (Engraulis Encrasicolus)

Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits

Contact Info

Product

Resources

About