Infrared and Microwave Drying of Rainbow Trout: Drying Kinetics and Modelling

Rainbow trout (Oncorhynchus mykiss) fillets were subjected to microwave and infrared drying. For microwave drying,four different microwave power levels of 90, 180, 270 and 360 W were used, while for infrared drying, three different infraredpower levels of 83, 104 and 125 W were used. A comparison of the drying kinetics showed microwave drying to be moreeffective for shortening the drying time that was required to reach a certain moisture content when compared with infrareddrying. For determination of drying kinetics of fish, the experimental data for moisture content changes with time wereevaluated using various empirical drying models while the effective diffusion coefficient was evaluated using Fick's law ofdiffusion. The activation energy values of fish samples dried by microwave drying were relatively higher than those forinfrared drying. The logarithmic model was found to be the most suitable in describing the drying characteristics of rainbowtrout fillets. Kinetic parameters for the color change were determined using Hunter “L”, “a”, “b” values and total colordifference values. “L” and “b” values increased and "a" value decreased after drying. The Hunter color parameters changedmore with infrared drying.

PDF

___

Aghbashlo, M., Kianmehr, M. H., Khani, S., & Ghasemi, M. (2009). Mathematical modeling of thin-layer drying of carrot. International Agrophysics, 23(4), 313-317.

Alibaş, I. (2015). Drying of thin layer mango slices with microwave technique. Anadolu Journal of Agricultural Sciences, 30(2), 99-109. https://doi.org/10.7161/anajas.2015.30.2.99-109

AOAC. (1990). Official Methods of Analysis. 15th Ed., Association of Official Analytical Chemists. Arlington, VA, USA.

AOAC. (2000). Meat and Meat products. In: Official Methods of Analysis. 17th Ed., Association of Official Analytical Chemists, Gaithersburg, MD, USA.

Baltacıoğlu, C., Uslu, N., & Özcan, M. M. (2015). Optimization of microwave and air drying conditions of quince (cydonia oblonga, miller) using response surface methodology. Italian Journal of Food Science, 27(1), 1-7. http://dx.doi.org/10.14674/1120- 1770%2Fijfs.v85

Başlar, M., Kılıçlı, M., Toker, O. S., Sağdıç, O., & Arici, M. (2014). Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats. Innovative Food Science and Emerging Technologies, 26, 182–190. http://dx.doi.org/10.1016/j.ifset.2014.06.008

Calín-Sánchez, A., Figiel, A., Wojdylo, A., Szaryez, M., & Carbonell-Barrachina, A. A. (2014). Drying of garlic slices using convective pre-drying and vacuummicrowave finishing drying: kinetics, energy consumption, and quality studies. Food and Bioprocess Technology, 7, 398-408. doi: 10.1007/s11947-013-1062-3

Chua, K. J., & Chou, S. K. (2005). A comparative study between intermittent microwave and infrared drying of bioproducts. International Journal of Food Science and Technology, 40, 23–39. doi: 10.1111/j.1365- 2621.2004.00903.x

Darvishi, H., Azadbakht, M., Rezaeiasl, A., & Farhang, A. (2013). Drying characteristics of sardine fish dried with microwave heating. Journal of the Saudi Society of Agricultural Sciences, 12, 121–127. http://dx.doi.org/10.1016/j.jssas.2012.09.002

Delgado, T., Pereira, J. A., Baptista, P., Casal, S., & Ramalhosa, E. (2014). Shell's influence on drying kinetics, color and volumetric shrinkage of castanea sativa mill. fruits. Food Research International, 55, 426–435. http://dx.doi.org/10.1016/j.foodres.2013.11.043

Dongbang, W., & Matthujak, A. (2013). Anchovy drying using infrared radiation. American Journal of Applied Sciences, 10(4), 353-360. doi: 10.3844/ajassp.2013.353.360

Duan, Z. H., Jiang, L. N., Wang, J. L., Yu, X. Y., & Wang, T. (2011). Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food and Bioproducts Processing, 89(4), 472-476. http://dx.doi.org/10.1016/j.fbp.2010.11.005

Hebbar, U. H., & Ramesh, M. N. (2005). Optimisation of processing conditions for infrared drying of cashew kernels with taste. Journal of the Science of Food and Agriculture, 85, 865-871. doi: 10.1002/jsfa.2045

Henderson, S. M., & Pabis, S. (1961). Grain drying theory I. Temperature effect on drying coefficient. Journal of Agricultural Engineering Research, 6, 169–174.

Jain, D., & Pathare, P. B. (2007). Study the drying kinetics of open sun drying of fish. Journal of Food Engineering, 78(4), 1315-1319. http://dx.doi.org/10.1016/j.jfoodeng.2005.12.044

Kipcak, A. S. (2017). Microwave drying kinetics of mussels (Mytilus edulis). Research on Chemical Intermediates, 43(3), 1429-1445. doi: 10.1007/s11164-016-2707-4

Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering, 44(2), 71–78. http://dx.doi.org/10.1016/S0260- 8774(99)00167-3

Midilli, A., Kucuk, H., & Yapar, Z. (2002). A new model for single-layer drying. Drying Technology, 20(7), 1503-1513. http://dx.doi.org/10.1081/DRT120005864

Mohd Rozainee, T., & Ng, P. S. (2010). Microwave assisted hot air convective dehydration of fish slice: drying characteristics, energy aspects and colour assessment. World Engineering Congress 2010-Conference on Advanced Processes and Materials (pp. 41-46). Sarawak, Malaysia.

Nagwekar, N., Tidke, V., & Thorat, B. N. (2016). Microbial and biochemical analysis of dried fish and comparative study using different drying methods. Drying Technology, Article in press, http://dx.doi.org/10.1080/07373937.2016.1256889

Nowak, D., & Lewicki, P. P. (2004). Infrared drying of apple slices. Innovative Food Science and Emerging Technologies, 5, 353-360. http://dx.doi.org/10.1016/j.ifset.2004.03.003

Okos, M. R., Campanella, O., Narsimhan, G., Singh, R. K., & Weitnauer, A. C. (2007). Food dehydration. In: Handbook of Food Engineering, D.R. Heldman & D.B. Lund (Eds), (pp. 601-744). CRC Press, Boca Raton, FL, USA, 1040 pp.

Omodara, M. Y., & Olanıyan, A. M. (2012). Effects of pretreatments and drying temperatures on drying rate and quality of african catfish (Clarias gariepinus). Journal of Biology, Agriculture and Healthcare, 2(4), ISSN 2224-3208 (Paper) ISSN 2225-093X (Online) 2(4)

Page, G. E. (1949). Factors Influencing the Maximum Rates of Air-Drying Shelled Corn in Thin Layers (MSc Thesis). Purdue University, West Lafayette, IN, USA.

Pan, Z., Khir, R., Godfrey, L. D., Lewis, R., Thompson, J. R., & Salim, A. (2008). Feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice milling quality. Journal of Food Engineering, 84, 469-479. http://dx.doi.org/10.1016/j.jfoodeng.2007.06.005

Ponkham, K., Meeso, N., Soponronnarit, S., & Siriamornpun, S. (2012). Modeling of combined farinfrared radiation and air drying of a ring shapedpineapple with/without shrinkage. Food and Bioproducts Processing, 90, 155-164. http://dx.doi.org/10.1016/j.fbp.2011.02.008

Rudra, S. G., Singh, H., Basu, S., & Shivhare, U. S. (2008). Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree. Journal of Food Engineering, 86, 379–387. http://dx.doi.org/10.1016/j.jfoodeng.2007.10.020

Sanga, E., Mujumdar, A. S., & Raghavan, G. S. V. (2000). Drying technology in agriculture and food sciences, In: Arun S. Mujumdar (Ed.), Principles and Application of Microwave Drying (pp. 253-286). Science Publishing, Inc., Enfield, CT, USA, 313 pp.”

Šumić, Z., Tepić, A., Vidović, S., Jokić, S., & Malbaša, R. (2013). Optimization of frozen sour cherries vacuum drying process. Food Chemistry, 136, 55-63. http://dx.doi.org/10.1016/j.foodchem.2012.07.102

Tirawanichakul, Y., Kaseng, S., & Tirawanichakul, S. (2011). Infrared and hot air arying of mullet fish: drying kinetics, qualities and energy consumption. Thai Journal of Agricultural Science, 44(5), 384-390.

Traffano-Schiffo, M. V., Castro-Giráldez, M., Fito, P. J., & Balaguer, N. (2014). Thermodynamic model of meat drying by infrared thermography. Journal of Food Engineering, 128, 103-110. http://dx.doi.org/10.1016/j.jfoodeng.2013.12.024

Wachholz, D., Kauffman, R. G., Henderson, D., & Lochner, J. V. (1978). Consumer discrimination of pork color at the market place. Journal of Food Science, 43(4), 1150-1152. doi: 10.1111/j.1365-2621.1978.tb15257.x

Wang, C. Y., & Singh, R. P. (1978). Use of variable equilibrium moisture content in modelling rice drying, Transaction of ASAE, 11, 668-672.

Wu, T., & Mao, L. (2008). Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets. Food Chemistry, 110(3), 647–653. http://dx.doi.org/10.1016/j.foodchem.2008.02.058