Sorption Isotherms and Drying Rates for Mullet Fillet and Roe

Abstract

Desorption isotherms at 25°C and 43°C and adsorption isotherms at 25°C were determined for salted and unsalted female roe of mullet (Mugil cephalus). Isotherms for ground white muscle of mullet were also determined for desorption at 25"C, 43'C, and 54.5'C, and for adsorption at 25'C. Adsorption-desorption hysteresis was evident for the sigmoid shaped isotherms. At 45°C and 15% RH, and also at 45'C and 25% RH, mullet fillets dry almost four times faster than mullet roe. An air temperature lower than 45°C should be used to obtain an acceptable color for the roe.

Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta

“…4) indicated that the critical moisture contents were 7.8 and 16.8%, which equilibrated at 65 and 75% RH for dehydrated and defatted egg protein concentrates, respectively. Chau et al (1982) studied sorption isotherms and drying rates for both fillet and roe of mullet fish and concluded that fillets were dehydrated four times faster than roes and the migration of water was within the roes rather than at the roe surface.…”

Enthalpy‐Entropy Compensation in Sorption Phenomena: Application to the Prediction of the Effect of Temperature on Food Isotherms

“…Values for hard red spring wheat at 25"C, 3O"C, 35"C, and 50°C were taken from Day and Nelson (1965); for rough rice at lO"C, 2O"C, 25"C, 3O"C, and 40°C from Zuritz et al (1979); for rough rice medium, at 4O"C, 5O"C, 60°C and 70°C from Aguerre et al (1983); for anise seed, marjoram and thyme at 5"C, 25"C, and 45'C from Wolf et al (1973); for corn at 4.4"C, 15.6"C, 3O"C, 5O"C, and 60°C from Hall and Rodriguez-Arias (1958); for mullet at 25"C, 43'C, and 54.5"C from Chau et al (1982).…”

“…The relation between Fig. 2a-AHIAS relationship for water sorption in different foods and related products: l wheat (Day and Nelson,7965); 0 rough rice (Zuritz et al, 7979;Aguerre et al, 1983); A anise seed (Wolf et al, 1973); A mullet (Chau et al, 1982); 0 marjoram (Wolf et al, 1973); m corn (Hall and Rodriguez-Arias, 1958); 0 thyme (Wolf et al, 1973). the isostetic heat (AH) and differential entropy (AS) of sorption is given by the following equation (Everett, 1950a):…”