Infrared drying kinetics of blue mussels and physical properties
As an alternative to fish and beef, blue mussels (Mytilus edulis) can be consumed due to their high protein content. In this study, the drying kinetics and quality changes (cook loss, area shrinkage and colour change) in whole blue mussels were investigated with several infrared power levels between...
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| Format: | Article |
| Language: | English |
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Association of the Chemical Engineers of Serbia
2019-01-01
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| Series: | Chemical Industry and Chemical Engineering Quarterly |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1451-9372/2019/1451-93721800014K.pdf |
| _version_ | 1817997152947798016 |
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| author | Kipcak Azmi Seyhun Doymaz İbrahim Moroydor-Derun Emek |
| author_facet | Kipcak Azmi Seyhun Doymaz İbrahim Moroydor-Derun Emek |
| author_sort | Kipcak Azmi Seyhun |
| collection | DOAJ |
| description | As an alternative to fish and beef, blue mussels (Mytilus edulis) can be consumed due to their high protein content. In this study, the drying kinetics and quality changes (cook loss, area shrinkage and colour change) in whole blue mussels were investigated with several infrared power levels between 88–146 W. Various thin-layer drying models were applied to the blue mussel and the Midilli et al., model best fits the experimental data (R2: 0.999150–0.999750, χ2: 0.000104–0.000030, RMSE: 0.008309–0.004797). The effective moisture diffusivity was determined to be between 4.24×10-9 and 1.10×10-8 m2/s. The activation energy was found to be 20.85 kW/kg. The cook loss and area shrinkage increased with increasing power level and drying time. Most cook loss (30%) and area shrinkage (30%) were obtained between 15-23 min and 8-20 min of drying time, respectively. The colour change was slightly affected by the change in infrared power level. |
| first_indexed | 2024-04-14T02:33:58Z |
| format | Article |
| id | doaj.art-02f60d81756740c291c4cf7cb3e50842 |
| institution | Directory Open Access Journal |
| issn | 1451-9372 2217-7434 |
| language | English |
| last_indexed | 2024-04-14T02:33:58Z |
| publishDate | 2019-01-01 |
| publisher | Association of the Chemical Engineers of Serbia |
| record_format | Article |
| series | Chemical Industry and Chemical Engineering Quarterly |
| spelling | doaj.art-02f60d81756740c291c4cf7cb3e508422022-12-22T02:17:33ZengAssociation of the Chemical Engineers of SerbiaChemical Industry and Chemical Engineering Quarterly1451-93722217-74342019-01-0125111010.2298/CICEQ170808014K1451-93721800014KInfrared drying kinetics of blue mussels and physical propertiesKipcak Azmi Seyhun0Doymaz İbrahim1Moroydor-Derun Emek2Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Chemical Engineering, Istanbul, TurkeyYildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Chemical Engineering, Istanbul, TurkeyYildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Chemical Engineering, Istanbul, TurkeyAs an alternative to fish and beef, blue mussels (Mytilus edulis) can be consumed due to their high protein content. In this study, the drying kinetics and quality changes (cook loss, area shrinkage and colour change) in whole blue mussels were investigated with several infrared power levels between 88–146 W. Various thin-layer drying models were applied to the blue mussel and the Midilli et al., model best fits the experimental data (R2: 0.999150–0.999750, χ2: 0.000104–0.000030, RMSE: 0.008309–0.004797). The effective moisture diffusivity was determined to be between 4.24×10-9 and 1.10×10-8 m2/s. The activation energy was found to be 20.85 kW/kg. The cook loss and area shrinkage increased with increasing power level and drying time. Most cook loss (30%) and area shrinkage (30%) were obtained between 15-23 min and 8-20 min of drying time, respectively. The colour change was slightly affected by the change in infrared power level.http://www.doiserbia.nb.rs/img/doi/1451-9372/2019/1451-93721800014K.pdfactivation energyblue musseleffective moisture diffusivityinfrared dryingcolour change |
| spellingShingle | Kipcak Azmi Seyhun Doymaz İbrahim Moroydor-Derun Emek Infrared drying kinetics of blue mussels and physical properties Chemical Industry and Chemical Engineering Quarterly activation energy blue mussel effective moisture diffusivity infrared drying colour change |
| title | Infrared drying kinetics of blue mussels and physical properties |
| title_full | Infrared drying kinetics of blue mussels and physical properties |
| title_fullStr | Infrared drying kinetics of blue mussels and physical properties |
| title_full_unstemmed | Infrared drying kinetics of blue mussels and physical properties |
| title_short | Infrared drying kinetics of blue mussels and physical properties |
| title_sort | infrared drying kinetics of blue mussels and physical properties |
| topic | activation energy blue mussel effective moisture diffusivity infrared drying colour change |
| url | http://www.doiserbia.nb.rs/img/doi/1451-9372/2019/1451-93721800014K.pdf |
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