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Desorption isotherms and drying characteristics of Nile tilapia fish sheet
Ponwiboon, N1, Rojanakorn, T2.
This study aimed to investigate desorption isotherm properties and drying behavior of fish
sheets prepared from minced Nile tilapia at various conditions. Desorption isotherms of fish
sheet samples were determined at 25ºC, 35ºC and 50ºC over a water activity (aw) range of
0.33-0.96. Five sorption isotherm equations including the Modified Halsey, Modified Oswin,
Modified Henderson, Modified Chung-Pfost and Mujica model were fitted to the experimental
desorption data. In convection drying experiments, fish sheet samples were dried in a single
layer at 50ºC, 60ºC and 70ºC with a constant air velocity of 0.5 m/s. The experimental drying
data were then fitted to the Newton, Page, Henderson and Pabis and Two-term exponential
models. Desorption isotherms of Nile tilapia fish sheet behaved like a type II in the BET
classification and had a sigmoid form. At any given moisture content, an aw of the sample
increased with increasing temperature. The Modified Oswin gave the best fit to the experimental
desorption data. The total heat of desorption of water decreased continuously with increasing
equilibrium moisture content. Drying chiefly occurred in the falling rate period and the drying
rate increased with temperature. The Page’s equation gave the best fit to the experimental
drying data over the respective range of temperatures studied, with corresponding R2, SEE
and RMSE varying from 0.995 to 0.997, 0.012 to 0.015, and 0.011 to 0.014 respectively. The
moisture diffusivity increased from 1.108x10-11 m2/s at 50ºC to 1.752x10-11 m2/s at 70ºC. The
temperature dependence of moisture diffusivity was successfully described by the Arrheniustype
equation.
Affiliation:
- Khon Kaen University, Thailand
- Khon Kaen University, Thailand
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Indexation |
Indexed by |
MyJurnal (2018) |
H-Index
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8 |
Immediacy Index
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0.000 |
Rank |
28/30,Q4(Sciences ) 28/30,Q4(Sciences ) 14/17,Q4(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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