Drying characteristics of blue mussels by traditional methods

In this study, characteristic drying behaviour and kinetics of blue mussels, which were dried with the traditional methods of cabinet-type, oven and vacuum oven drying, are studied. In a cabinet-type dryer there is air flow while in an oven dryer there is no air flow. In each method, Deff and Ea are...

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Autores principales:	Kipcak Azmi Seyhun, Derun Emek Moroydor, Tugrul Nurcan, Doymaz İbrahim
Formato:	article
Lenguaje:	EN
Publicado:	Association of the Chemical Engineers of Serbia 2021
Materias:	activation energy blue mussel effective moisture diffusivity traditional drying colour change Chemical engineering TP155-156 Chemical industries HD9650-9663
Acceso en línea:	https://doaj.org/article/da1852f9accb4276b0c9988849849c3b
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id	oai:doaj.org-article:da1852f9accb4276b0c9988849849c3b
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spelling	oai:doaj.org-article:da1852f9accb4276b0c9988849849c3b2021-11-10T07:27:42ZDrying characteristics of blue mussels by traditional methods1451-93722217-743410.2298/CICEQ200920046Khttps://doaj.org/article/da1852f9accb4276b0c9988849849c3b2021-01-01T00:00:00Zhttp://www.doiserbia.nb.rs/img/doi/1451-9372/2021/1451-93722000046K.pdfhttps://doaj.org/toc/1451-9372https://doaj.org/toc/2217-7434In this study, characteristic drying behaviour and kinetics of blue mussels, which were dried with the traditional methods of cabinet-type, oven and vacuum oven drying, are studied. In a cabinet-type dryer there is air flow while in an oven dryer there is no air flow. In each method, Deff and Ea are calculated and colour analyses are done. According to the results, mussels are dried between 270-120 min, 570-300 min and 390-210 min, for the cabinet-type dryer, oven and vacuum oven, respectively. In each method, the Midilli and Kucuk model best fits experimental data with high coefficient of determination (R2) between 0.9995-0.9984, 0.9996-0.9993, and 0.9997-0.9993 for cabinettype, oven and vacuum oven dryer, respectively. Deff values were calculated between 1.89-4.94×10-9 m2/s, 0.89-1.63×10-9 m2/s and 1.17-2.28×10-9 m2/s for cabinet-type dryer, oven and vacuum oven methods, respectively. Also, Ea values were found to be 46.90, 29.57 and 32.85 kJ/mol, for cabinet-type dryer, oven and vacuum oven methods, respectively. The colour change was slightly affected by the change in the temperature.Kipcak Azmi SeyhunDerun Emek MoroydorTugrul NurcanDoymaz İbrahimAssociation of the Chemical Engineers of Serbiaarticleactivation energyblue musseleffective moisture diffusivitytraditional dryingcolour changeChemical engineeringTP155-156Chemical industriesHD9650-9663ENChemical Industry and Chemical Engineering Quarterly, Vol 27, Iss 3, Pp 279-288 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	activation energy blue mussel effective moisture diffusivity traditional drying colour change Chemical engineering TP155-156 Chemical industries HD9650-9663
spellingShingle	activation energy blue mussel effective moisture diffusivity traditional drying colour change Chemical engineering TP155-156 Chemical industries HD9650-9663 Kipcak Azmi Seyhun Derun Emek Moroydor Tugrul Nurcan Doymaz İbrahim Drying characteristics of blue mussels by traditional methods
description	In this study, characteristic drying behaviour and kinetics of blue mussels, which were dried with the traditional methods of cabinet-type, oven and vacuum oven drying, are studied. In a cabinet-type dryer there is air flow while in an oven dryer there is no air flow. In each method, Deff and Ea are calculated and colour analyses are done. According to the results, mussels are dried between 270-120 min, 570-300 min and 390-210 min, for the cabinet-type dryer, oven and vacuum oven, respectively. In each method, the Midilli and Kucuk model best fits experimental data with high coefficient of determination (R2) between 0.9995-0.9984, 0.9996-0.9993, and 0.9997-0.9993 for cabinettype, oven and vacuum oven dryer, respectively. Deff values were calculated between 1.89-4.94×10-9 m2/s, 0.89-1.63×10-9 m2/s and 1.17-2.28×10-9 m2/s for cabinet-type dryer, oven and vacuum oven methods, respectively. Also, Ea values were found to be 46.90, 29.57 and 32.85 kJ/mol, for cabinet-type dryer, oven and vacuum oven methods, respectively. The colour change was slightly affected by the change in the temperature.
format	article
author	Kipcak Azmi Seyhun Derun Emek Moroydor Tugrul Nurcan Doymaz İbrahim
author_facet	Kipcak Azmi Seyhun Derun Emek Moroydor Tugrul Nurcan Doymaz İbrahim
author_sort	Kipcak Azmi Seyhun
title	Drying characteristics of blue mussels by traditional methods
title_short	Drying characteristics of blue mussels by traditional methods
title_full	Drying characteristics of blue mussels by traditional methods
title_fullStr	Drying characteristics of blue mussels by traditional methods
title_full_unstemmed	Drying characteristics of blue mussels by traditional methods
title_sort	drying characteristics of blue mussels by traditional methods
publisher	Association of the Chemical Engineers of Serbia
publishDate	2021
url	https://doaj.org/article/da1852f9accb4276b0c9988849849c3b
work_keys_str_mv	AT kipcakazmiseyhun dryingcharacteristicsofbluemusselsbytraditionalmethods AT derunemekmoroydor dryingcharacteristicsofbluemusselsbytraditionalmethods AT tugrulnurcan dryingcharacteristicsofbluemusselsbytraditionalmethods AT doymazibrahim dryingcharacteristicsofbluemusselsbytraditionalmethods
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Drying characteristics of blue mussels by traditional methods

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