Research Article
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Year 2023, , 137 - 144, 24.07.2023
https://doi.org/10.26650/ASE20231270399

Abstract

References

  • Ayriksa, M., Bahadir, A., Dağdeviren, A., Roshanaei, K., Coşkun, T., Ongun, G. K., & Özkaymak, M. (2022). Kinetic Model And Effective Diffusivity Of Frozen-Dryed European Blueberry (Vaccinium Myrtillus). Politeknik Dergisi, 25(3): 1217-1224. google scholar
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  • Doymaz, I., Kipcak, A. S., Piskin, S. (2015) Characteristics of thin-layer infrared drying of green bean. Czech J. Food Sci., 33(1), 83-90. google scholar
  • Duan, Z., Jiang, L., Wang, J., Yu, X., Wang, T. (2011) Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food Bioprod. Process., 89, 4, 472-476. google scholar
  • FAO. (2020) Fishery and Aquaculture Statistics 2018/FAO Annuaire. In FAO Yearbook 2018. Rome, p.10. google scholar
  • Isik, A., Ozdemir, M., Doymaz, I. (2019) Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen. SBCTA 39 224-231. google scholar
  • Kara, C., & Doymaz, İ. (2015). Effective moisture diffusivity determination and mathematical modelling of drying curves of apple pomace. Heat and Mass transfer, 51, 983-989. google scholar
  • Kipcak, A. S. (2017) Microwave drying kinetics of mussels (Mytilus edulis).Res. Chem. Intermed., 43(3) 1429-1445. google scholar
  • Kipcak, A. S., Doymaz I., Derun, E. M. (2019) Infared drying kinetics of blue mussels and physical properties. Chem. Ind. Chem, 25(1) 1-10. Kipcak, A. S., & Doymaz, I. (2020). Mathematical modeling and drying characteristics investigation of black mulberry dried by microwave method. International Journal of Fruit Science, 20(sup3), S1222-S1233. google scholar
  • Kipcak, A. S., Ismail, O. (2018) Comparison of the microwave drying kinetics of culture and natural asparagus. Acta Sci. Technol., 40 39922. google scholar
  • Kipcak, A. S., Ismail, O. (2021) Microwave drying of fish, chicken and beef samples. J. Food Sci. Technol., 58 281-291. google scholar
  • Kouhila, M., Moussaoui, H., Lamsyehe, H., Tagnamas, Z., Bahammou, Y., Idlimam, A., & Lamharrar, A. (2020). Drying characteristics and kinetics solar drying of Mediterranean mussel (mytilus galloprovincilis) type under forced convection. Renewable Energy, 147, 833-844. google scholar
  • Kumar, D., Tarafdar, A., Kumar, Y., & Badgujar, P C. (2019). Intelligent modeling and detailed analysis of drying, hydration, thermal, and spectral characteristics for convective drying of chicken breast slices. Journal of Food Process Engineering, 42(5), e13087. google scholar
  • Li, Y., Wang, X., Wu, Z., Wan, N., & Yang, M. (2020). Dehydration of hawthorn fruit juices using ultrasound-assisted vacuum drying. Ultrasonics sonochemistry, 68, 105219. google scholar
  • Mothibe, K. J., Zhang, M., Nsor-atindana, J., Wang, Y. C. (2011) Use of Ultrasound Pretreatment in Drying of Fruits: Drying Rates, Quality Attributes, and Shelf Life Extension. Dry., 1611-1621. google scholar
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  • Punathil, L., Basak, T. (2016) Microwave Processing of Frozen and Packaged Food Materials: Experimental. In Reference Module in Food Science. Elsevier. 3. google scholar
  • Sarpong, F., Zho, C., Bai, J., Amenorfe, L. P., Golly, M. K., Ma, H. (2019) Modeling of Drying and Ameliorative Effects of Relative Humidity (RH) against B-carotene Degradation and Color of Carrot (Daucus carota var) Slices. Food Sci. Biotechnol. 28 75-85. google scholar
  • Sevim, S., Derun, E. M., Tugrul, N., Doymaz, I., Kipcak, A. S. (2019) Temperature controlled infrared drying kinetics of mussels. J. Indian Chem. Soc., 96, 1233-1238. google scholar
  • Shamsuddeen, M. M., Cha, D. A., Kim, S. C., & Kim, J. H. (2021). Effects of decompression condition and temperature on drying rate in a hybrid heat pump decompression type dryer used for seafood drying. Drying Technology, 39(15), 2130-2144. google scholar
  • Silva, W., Nascimento, P, Silva, C., Gomes, J., Hamawand, I. (2014) Description of Seedless Grape Drying and Determination of Drying Rate. J. Agric. Stud., 2, 1-10. google scholar
  • Soria, A. C., Villamiel, M. (2010) Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends Food Sci Technol., 21(7) 323-331. google scholar
  • Tao, Y., Li, D., Chai, W. S., Show, P L., Yang, X., Manickam, S., ... & Han, Y. (2021). Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation. Ultrasonics sonochemistry, 72, 105410. google scholar
  • Tonk, L., Rozemeijer, M. J. C. (2019) Ecology of the brown crab (Cancer pagurus): and production potential for passive fisheries in Dutch offshore wind farms. In Wageningen Marine Research report. Wageningen Marine Research, No. C064/19A. google scholar
  • Tunckal, C., & Doymaz, İ. (2020). Performance analysis and mathematical modelling of banana slices in a heat pump drying system. Renewable Energy, 150, 918-923. google scholar
  • Wang, J., Ye, J., Wang, J., Raghavan, V. (2019) Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and Cons. Food Bioproc. Tech., 12. google scholar

Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat

Year 2023, , 137 - 144, 24.07.2023
https://doi.org/10.26650/ASE20231270399

Abstract

This study investigates the impacts of vacuum and ultrasonic pre-treatment on drying kinetics, mathematical modeling, and color changes of Cancer pagurus (brown crab). The Midilli & Kucuk model provided the best match for all the drying techniques examined. Using a variety of drying techniques such as oven drying (OD), vacuum oven drying (VOD), ultrasonic pre-treated oven drying (US-OD), and ultrasonic pre-treated vacuum oven drying (US-VOD), effective moisture diffusivities (Deff) and activation energies (Ea) were calculated. According to the findings of the study, vacuum and ultrasonic pretreatment shortened drying times, which is crucial for improving drying effectiveness and lowering costs. On the other hand, the OD method had the lowest Deff values (0.397-0.673 × 10-10 m2/s), indicating that it was the least efficient method for removing moisture. The study also found that the highest Ea value was observed in the US-VOD method (44.60 kJ/mol) and the lowest in the OD method (25.69 kJ/mol). Interestingly, the US-VOD method also had the lowest ΔE values (17.09 - 20.33), indicating that both US pre-treatment and vacuum application were successful in preserving the color of the brown crab.

References

  • Ayriksa, M., Bahadir, A., Dağdeviren, A., Roshanaei, K., Coşkun, T., Ongun, G. K., & Özkaymak, M. (2022). Kinetic Model And Effective Diffusivity Of Frozen-Dryed European Blueberry (Vaccinium Myrtillus). Politeknik Dergisi, 25(3): 1217-1224. google scholar
  • Bozkir, H., Ergün, A. R., Serdar, E., Metin, G., & Baysal, T. (2019). Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit. Ultrasonics sonochemistry, 54, 135-141. da Silva, E. S., Brandâo, S. C. R., da Silva, A. L., da Silva, J. H. F., Coelho, A. C. D., & Azoubel, P. M. (2019). Ultrasound-assisted vacuum drying of nectarine. Journal of Food Engineering, 246, 119-124. google scholar
  • Doymaz, I., Kipcak, A. S., Piskin, S. (2015) Characteristics of thin-layer infrared drying of green bean. Czech J. Food Sci., 33(1), 83-90. google scholar
  • Duan, Z., Jiang, L., Wang, J., Yu, X., Wang, T. (2011) Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food Bioprod. Process., 89, 4, 472-476. google scholar
  • FAO. (2020) Fishery and Aquaculture Statistics 2018/FAO Annuaire. In FAO Yearbook 2018. Rome, p.10. google scholar
  • Isik, A., Ozdemir, M., Doymaz, I. (2019) Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen. SBCTA 39 224-231. google scholar
  • Kara, C., & Doymaz, İ. (2015). Effective moisture diffusivity determination and mathematical modelling of drying curves of apple pomace. Heat and Mass transfer, 51, 983-989. google scholar
  • Kipcak, A. S. (2017) Microwave drying kinetics of mussels (Mytilus edulis).Res. Chem. Intermed., 43(3) 1429-1445. google scholar
  • Kipcak, A. S., Doymaz I., Derun, E. M. (2019) Infared drying kinetics of blue mussels and physical properties. Chem. Ind. Chem, 25(1) 1-10. Kipcak, A. S., & Doymaz, I. (2020). Mathematical modeling and drying characteristics investigation of black mulberry dried by microwave method. International Journal of Fruit Science, 20(sup3), S1222-S1233. google scholar
  • Kipcak, A. S., Ismail, O. (2018) Comparison of the microwave drying kinetics of culture and natural asparagus. Acta Sci. Technol., 40 39922. google scholar
  • Kipcak, A. S., Ismail, O. (2021) Microwave drying of fish, chicken and beef samples. J. Food Sci. Technol., 58 281-291. google scholar
  • Kouhila, M., Moussaoui, H., Lamsyehe, H., Tagnamas, Z., Bahammou, Y., Idlimam, A., & Lamharrar, A. (2020). Drying characteristics and kinetics solar drying of Mediterranean mussel (mytilus galloprovincilis) type under forced convection. Renewable Energy, 147, 833-844. google scholar
  • Kumar, D., Tarafdar, A., Kumar, Y., & Badgujar, P C. (2019). Intelligent modeling and detailed analysis of drying, hydration, thermal, and spectral characteristics for convective drying of chicken breast slices. Journal of Food Process Engineering, 42(5), e13087. google scholar
  • Li, Y., Wang, X., Wu, Z., Wan, N., & Yang, M. (2020). Dehydration of hawthorn fruit juices using ultrasound-assisted vacuum drying. Ultrasonics sonochemistry, 68, 105219. google scholar
  • Mothibe, K. J., Zhang, M., Nsor-atindana, J., Wang, Y. C. (2011) Use of Ultrasound Pretreatment in Drying of Fruits: Drying Rates, Quality Attributes, and Shelf Life Extension. Dry., 1611-1621. google scholar
  • Nguyen, M. P, Ngo, T. T., & Le, T. D. (2019). Experimental and numerical investigation of transport phenomena and kinetics for convective shrimp drying. Case Studies in Thermal Engineering, 14, 100465. google scholar
  • Nowacka, M., Wiktor, A., Sledz, M., Jurek, N., Witrowa-Rajchert, D. (2012) Drying of ultrasound pretreated apple and its selected physical properties. J. Food Eng., 113(3) 427-433. google scholar
  • Ozbay, Dogu, S., Sarıcoban C. (2015a) Et Kurutmada Mikrodalga Kullanımına İlişkin Yaklaşımlar ve Uygulamalar. JRENS, 4, 24-35. google scholar
  • Ozbay, Dogu, S., Sarıcoban C. (2015b) Et Kurutma Teknolojisi ve Dünyada Tüketilen Bazı Kurutulmuş Et Ürünleri. JNH, 1(3), 103-117. google scholar
  • Punathil, L., Basak, T. (2016) Microwave Processing of Frozen and Packaged Food Materials: Experimental. In Reference Module in Food Science. Elsevier. 3. google scholar
  • Sarpong, F., Zho, C., Bai, J., Amenorfe, L. P., Golly, M. K., Ma, H. (2019) Modeling of Drying and Ameliorative Effects of Relative Humidity (RH) against B-carotene Degradation and Color of Carrot (Daucus carota var) Slices. Food Sci. Biotechnol. 28 75-85. google scholar
  • Sevim, S., Derun, E. M., Tugrul, N., Doymaz, I., Kipcak, A. S. (2019) Temperature controlled infrared drying kinetics of mussels. J. Indian Chem. Soc., 96, 1233-1238. google scholar
  • Shamsuddeen, M. M., Cha, D. A., Kim, S. C., & Kim, J. H. (2021). Effects of decompression condition and temperature on drying rate in a hybrid heat pump decompression type dryer used for seafood drying. Drying Technology, 39(15), 2130-2144. google scholar
  • Silva, W., Nascimento, P, Silva, C., Gomes, J., Hamawand, I. (2014) Description of Seedless Grape Drying and Determination of Drying Rate. J. Agric. Stud., 2, 1-10. google scholar
  • Soria, A. C., Villamiel, M. (2010) Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends Food Sci Technol., 21(7) 323-331. google scholar
  • Tao, Y., Li, D., Chai, W. S., Show, P L., Yang, X., Manickam, S., ... & Han, Y. (2021). Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation. Ultrasonics sonochemistry, 72, 105410. google scholar
  • Tonk, L., Rozemeijer, M. J. C. (2019) Ecology of the brown crab (Cancer pagurus): and production potential for passive fisheries in Dutch offshore wind farms. In Wageningen Marine Research report. Wageningen Marine Research, No. C064/19A. google scholar
  • Tunckal, C., & Doymaz, İ. (2020). Performance analysis and mathematical modelling of banana slices in a heat pump drying system. Renewable Energy, 150, 918-923. google scholar
  • Wang, J., Ye, J., Wang, J., Raghavan, V. (2019) Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and Cons. Food Bioproc. Tech., 12. google scholar
There are 29 citations in total.

Details

Primary Language English
Subjects Hydrobiology
Journal Section Research Article
Authors

Zehra Özden Özyalçın Genç This is me 0000-0002-6662-5885

Azmi Seyhun Kıpçak 0000-0003-2068-6065

Publication Date July 24, 2023
Submission Date March 24, 2023
Published in Issue Year 2023

Cite

APA Özyalçın Genç, Z. Ö., & Kıpçak, A. S. (2023). Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat. Aquatic Sciences and Engineering, 38(3), 137-144. https://doi.org/10.26650/ASE20231270399
AMA Özyalçın Genç ZÖ, Kıpçak AS. Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat. Aqua Sci Eng. July 2023;38(3):137-144. doi:10.26650/ASE20231270399
Chicago Özyalçın Genç, Zehra Özden, and Azmi Seyhun Kıpçak. “Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat”. Aquatic Sciences and Engineering 38, no. 3 (July 2023): 137-44. https://doi.org/10.26650/ASE20231270399.
EndNote Özyalçın Genç ZÖ, Kıpçak AS (July 1, 2023) Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat. Aquatic Sciences and Engineering 38 3 137–144.
IEEE Z. Ö. Özyalçın Genç and A. S. Kıpçak, “Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat”, Aqua Sci Eng, vol. 38, no. 3, pp. 137–144, 2023, doi: 10.26650/ASE20231270399.
ISNAD Özyalçın Genç, Zehra Özden - Kıpçak, Azmi Seyhun. “Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat”. Aquatic Sciences and Engineering 38/3 (July 2023), 137-144. https://doi.org/10.26650/ASE20231270399.
JAMA Özyalçın Genç ZÖ, Kıpçak AS. Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat. Aqua Sci Eng. 2023;38:137–144.
MLA Özyalçın Genç, Zehra Özden and Azmi Seyhun Kıpçak. “Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat”. Aquatic Sciences and Engineering, vol. 38, no. 3, 2023, pp. 137-44, doi:10.26650/ASE20231270399.
Vancouver Özyalçın Genç ZÖ, Kıpçak AS. Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat. Aqua Sci Eng. 2023;38(3):137-44.

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