Hot air-assisted continuous infrared dryer for anchovy fish drying
Hot air-assisted continuous infrared dryer for anchovy fish drying
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Date
2021-07-17
Authors
D. S. Aniesrani Delfiya
Journal Title
Journal ISSN
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Publisher
Wiley
Abstract
This study was performed to assess the application of a hot air-assisted continuous
infrared dryer for anchovy drying and to examine the drying characteristics of
small- and large-sized anchovy fish. Experiments were carried out at the infrared
radiation intensities of 1,000, 2,000, 3,000 W/m2 and IR source-sample distances
of 5, 10, 15 cm. The impact of IR intensity and distance between the IR source and
sample on moisture content, drying efficiency, drying time, specific energy consumption,
water activity, rehydration ratio, shrinkage, and surface color change
were evaluated using statistical analysis. The most efficient drying parameters were
observed at 2,000 W/m2, 10 cm, and 2,000 W/m2, 5 cm for small and large
anchovy fish, respectively, based on the drying and quality characteristics of dried
anchovy fish. This study ensured the potential application of a hot air-assisted
infrared drying system to acquire dried anchovy fish with increased shelf life.
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Citation
Journal of Food Process Engineering, e13824. https:// doi.org/10.1111/jfpe.13824