EFFECT OF DIFFERENT PRE-TREATMENTS ON DRYING OF RAINBOW TROUT

Year 2020, Volume: 9 Issue: 1, 688 - 695, 30.01.2020

Osman İsmail Özlem Gökçe Kocabay

https://doi.org/10.28948/ngumuh.569239

Abstract

Keywords

Rainbow trout, hot air drying, pre-treatment

EFFECT OF DIFFERENT PRE-TREATMENTS ON DRYING OF RAINBOW TROUT

Abstract

Impacts of different
pre-treatment (citric acid, blanching and salt water dipping) and drying circumstances
on Rainbow trout (Oncorhynchus mykiss)
fillet samples at the cabinet laboratory type dryer was analyzed. Drying tests
were carried out at 40, 50 and 60°C, respectively. According to the obtained
conclusions the moisture content was considerably affected by the pre-treatment
type and drying air temperature. When compared the drying times of Rainbow
trout fillet samples, it was observed that blanched>citric acid>salted³natural. The drying data for the
moisture ratio versus time was fitted to 4 different thin-layer models. The best fit for the simulated drying models was specified by use of
the highest determination of coefficient value (R²), the lowest reduced chi-square (χ²) value and the
lowest root
mean square error (RMSE). The Midilli et al. model
was found out as the most appropriate model in explicating the drying properties
of Rainbow
trout fillets.

Keywords

Rainbow trout, hot air drying, pre-treatment

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