Drying kinetics and quality characteristics of indian mackerel (Rastrelliger kanagurta) in solar-electrical hybrid dryer
Drying kinetics and quality characteristics of indian mackerel (Rastrelliger kanagurta) in solar-electrical hybrid dryer
Date
2019
Authors
Murali, S.
Kumar, K.S.
Alfiya, P.V.
Delfiya, D.S.A.
Samuel, M.P.
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis Group, LLC
Abstract
The aim of the study was to investigate the drying kinetics and quality Solar energy; hybrid dryer;
characteristics of Indian mackerel dried under solar-electrical hybrid dryer modeling; drying kinetics;
(S-EHD). Fresh Indian mackerel fishes (Rastrelliger kanagurta) were cleaned, quality
cut into butterfly fillets, and salted overnight using a dry salting method (saltto-
fish ratio, 1:3). The salted mackerel was dried in a S-EHD at the air
temperature of 45-55°C, relative humidity of 47-62%, and air velocity of
0.60-0.80 m/s. Open sun drying (05D) of salted Indian mackerel was conducted
to compare with S-EHD. The moisture content of the salted mackerel
(61.5% w.b.) was reduced to 31.8% (w.b.) under S-EHD and 30.25% (w.b)
under OSD in 8 and 32 h, respectively. The drying rate curve showed that
mackerel drying occurred under falling-rate drying period in both the drying
methods. A drying efficiency of 23.81% was observed for salted Indian
mackerel drying under S-EHD. Diffusion approach and two-term models
were selected to accurately predict the drying behavior of mackerel under
S-EHD and OSD, respectively. Total volatile base nitrogen (TVB-N), trimethylamine,
and thiobarbituric acid analysis of dried samples revealed that the
mackerel dried under S-EHD was better than OSD. In the sensory analysis,
samples dried under S-EHD recorded highest overall acceptability score.
Description
Keywords
Citation
J. Aquat. Food Product Technol. https://doi.org/10.1080/10498850.2019.1604597