Mathematical Modeling of Drying Kinetics of Salted <i>Otolithes Ruber</i> at the Different Temperature

Abstract

Salted Otolithes ruber with 80 (±5) g weight on dry basis were dried in the blast electric oven using different temperature (20, 30, 40 and 50°C) until the humidity fell down to 0.6 from 1.23 on dry basis. Drying processes were completed between 20-48h. In this study, experiment values were compared with predicted values obtained from twenty thin layer drying theoretical/ semi-empirical/ empirical equations. Models whose coefficient of correlation (R2) values are highest were chosen to be the best models. According to this, Midillis Model was defined as the most suitable model in which predicted value is closest to experimental data for 20°C level, Weibulls model was for 30°C level, Weibull distributions model was for 40°C level and Alibas model was for 50°C level.

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

“…Round scad (300–400 g/fish) and hairtail (600–800 g/fish) were obtained from a fishing port in Jiangmen, China, and were kept chilled over ice during shipping to the laboratory over 48–72 hr to ensure their freshness. Upon arrival, the fish specimens were cleaned, the internal organs were removed, and the samples were processed according to SC/T 3038‐2006 (the code of practice for salted fish, Chinese Aquaculture Industry Standards) and the method of Wu et al (). More specifically, the fish were covered evenly with coarse salt (20% of the weight of fish muscle) first and then placed in saturated brine at 20°C for 2 d. After this time, the fish were soaked in fresh water for 6 hr after rinsing the salt on therithe surface, then dried at 28°C (±2°C) and 65% relative humidity for 3 d. Sampling was carried out at 0 d (raw), 2 d (salted), 4 d (half‐dried), and 5 d (final product), and 150 g of the chopped muscle samples were stored at −18°C for further analysis after each sample.…”

“…Round scad (300-400 g/fish) and hairtail (600-800 g/fish) were obtained from a fishing port in Jiangmen, China, and were kept chilled over ice during shipping to the laboratory over 48-72 hr to ensure their freshness. Upon arrival, the fish specimens were cleaned, the internal organs were removed, and the samples were processed according to SC/T 3038-2006 (the code of practice for salted fish, Chinese Aquaculture Industry Standards) and the method of Wu et al (2013). More specifically, the fish were covered evenly with coarse salt (20% of the weight of fish muscle) first and then placed in saturated brine at 20°C for 2 d.…”