Hot air-assisted continuous infrared dryer for anchovy fish drying

dc.contributor.author	D. S. Aniesrani Delfiya
dc.date.accessioned	2024-10-01T05:23:32Z
dc.date.available	2024-10-01T05:23:32Z
dc.date.issued	2021-07-17
dc.description.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.
dc.identifier.citation	Journal of Food Process Engineering, e13824. https:// doi.org/10.1111/jfpe.13824
dc.identifier.uri	https://drs.cift.res.in/123456789/6421
dc.language.iso	en
dc.publisher	Wiley
dc.title	Hot air-assisted continuous infrared dryer for anchovy fish drying
dc.type	Article

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