Infrared and microwave drying methods on the rehydration behaviour and mass transfer diffusion coefficient of Loligo vulgaris

Yıl 2023, Cilt: 41 Sayı: 6, 1077 - 1087, 29.12.2023

Zehra Özden Özyalçın Azmi Seyhun Kıpçak

Öz

In this study, the effect of various drying methods on the rehydration behaviour and mass transfer diffusion coefficients of squid (Loligo vulgaris) is investigated. Drying methods were selected as infrared (IR), ultrasonic pre-treated infrared (US-IR) and microwave (MW). In IR and US-IR method drying temperatures were within 60 – 80 °C and in MW drying the power levels were in between 140 – 350 W. The rehydration process was carried out for all samples in 180 minutes at room temperature with 30-minute weighing intervals. Obtained rehydration data were applied to the mathematical models of Peleg and Two-Term Exponential. There hydration ratios were changed between 1.78 – 2.50, 1.91 – 2.66 and 2.78 – 3.83 g/g dry matter for IR, US-IR, and MW respectively. Mass transfer diffusion coefficients of effective moisture diffusion (Deff) values were changed between 1.01 × 10-7 – 1.07 × 10-7, 1.02 × 10-7 – 1.08 × 10-7, and 1.12 × 10-7 – 1.22 × 10-7 m2/s, for IR, US-IR, and MW respectively. Peleg and Two-Term Exponential mathematical models showed matched well with the experimental data. In addition, colour values found to be changed particularly in the brightness values due to rehydration process.

Anahtar Kelimeler

Colour, Effective Moisture Diffusion Coefficient, Rehydration Ratio, Seafood, Squid

Kaynakça

• REFERENCES
• [1] Jereb P, Allcock AL, Lefkaditou E, Piatkowski U, Hastie LC, Pierce GJ, editors. Cephalopod biology and fisheries in Europe: II. Species Accounts. ICES Cooperative Research Report No. 325; 2015. p. 360.
• [2] Abdelmalek BE, Gómez-Estaca J, Sila A, Martinez-Alvarez O, Gómez-Guillén MC, Chaabouni-Ellouz S, et al. Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin. LWT-Food Sci Technol 2016;65:924–931. [CrossRef]
• [3] FAO. Food and Agriculture Organization of the United Nations Fishery and Aquaculture Department. Global production by production source Quantity (Yearbook 1950 – 2020). 2020.
• [4] Doymaz I, Kipcak AS, Piskin S. Characteristics of thin-layer infrared drying of green bean. Czech J Food Sci 2015;33:83–90. [CrossRef]
• [5] Kipcak AS. Microwave drying kinetics of mussels (Mytilus edulis). Res Chem Intermed 2017;43:1429–1445. [CrossRef]
• [6] Adak N, Heybeli N, Ertekin C. Infrared drying of strawberry. Food Chem 2017;219:109–116.[CrossRef]
• [7] Ricce C, Rojas ML, Miano AC, Siche R, Augusto PED. Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Res Int 2016;89:701–708. [CrossRef]
• [8] Nowacka M, Wiktor A, Śledź M, Jurek N, Witrowa-Rajchert D. Drying of ultrasound pretreated apple and its selected physical properties. J Food Eng 2012;113:427–433. [CrossRef]
• [9] Liu S, Zhu W, Bai X, You T, Yan J. Effect of ultrasonic energy density on moisture transfer during ultrasound enhanced vacuum drying of honey. J Food Meas Charact 2019;13:559–570. [CrossRef]
• [10] Moreira R, Chenlo F, Chaguri L, Fernandes C. Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration. J Food Eng 2008;86:584–594. [CrossRef]
• [11] Benseddik A, Azzi A, Zidoune MN, Khanniche R, Besombes C. Empirical and diffusion models of rehydration process of differently dried pumpkin slices. J Saudi Soc Agric Sci 2019;18:401–410. [CrossRef]
• [12] Singh S, Raina CS, Bawa AS, Saxena DC. Effect of pretreatments on drying and rehydration kinetics and color of sweet potato slices. Drying Technol 2006;24:1487–1494.[CrossRef]
• [13] Dadali G, Demirhan E, Özbek B. Effect of drying conditions on rehydration kinetics of microwave dried spinach. Food Bioprod Process 2008;86:235–241. [CrossRef]
• [14] Feng Y, Xu B, Yagoub AEA, Ma H, Sun Y, Xu X, et al. Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic. Food Chem 2021;343:128404. [CrossRef]
• [15] Rojas ML, Silveira I, Augusto PED. Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin. Food Bioprod Process. 2020;119:20–30. [CrossRef]
• [16] Lopez-Quiroga E, Prosapio V, Fryer PJ, Norton IT, Bakalis S. Model discrimination for drying and rehydration kinetics of freeze-dried tomatoes. J Food Process Eng. 2020;43:e13192.[CrossRef]
• [17] Tepe TK, Tepe B. The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices. Heat Mass Transfer 2020;56:3047–3057.[CrossRef]
• [18] Rubina T, Aboltins A, Palabinskis J, Jotautiene E. Study of drying and rehydration kinetics of carrot cylinders. Eng Rural Dev 2018;17:1488–1493. [CrossRef]
• [19] Akar G, Barutçu Mazı I. Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods. J Food Process Eng 2019;42:e13011. [CrossRef] [20] Aksoy A, Karasu S, Akcicek A, Kayacan S. Effects of different drying methods on drying kinetics, microstructure, color, and the rehydration ratio of minced meat. Foods 2019;8:216.[CrossRef]
• [21] Ozunlu O, Ergezer H, Demiray E, Gokce R. Effect of Different Temperature on Rehydration Kinetics of Chicken Breast Meat Cubes. Lat Am Appl Res Int J 2021;51:211–216.[CrossRef]
• [22] Jiang P, Jin W, Liu Y, Sun N, Zhu K, Bao Z, Dong X. Hot-Air Drying Characteristics of Sea Cucumber (Apostichopus japonicus) and Its Rehydration Properties. J Food Qual 2022:5147373. [CrossRef]
• [23] Kiin-Kabari DB, Obasi N. Effect of Drying on the Rehydration Properties of Some Selected Shellfish. AFSJ 2020;14:42–48. [CrossRef]
• [24] Castañeda-López GG, Ulloa JA, Rosas-Ulloa P, Ramírez-Ramírez JC, Gutiérrez-Leyva R, Silva-Carrillo Y, Ulloa-Rangel BE. Ultrasound use as a pretreatment for shrimp (Litopenaeus vannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties. J Food Process Preserv 2021;45:e15366. [CrossRef]
• [25] Ozyalcin ZO, Kipcak AS. The effect of ultrasonic pre-treatment on the temperature controlled infrared drying of Loligo vulgaris and comparison with the microwave drying. Turk J Fish Aquat Sci 2021;21:135–145. [CrossRef]
• [26] Kipcak AS, Ismail O, Doymaz I, Piskin S. Modeling and investigation of the swelling kinetics of acrylamide-sodium acrylate hydrogel. J Chem 2014: 281063. [CrossRef]
• [27] Doymaz I, Kipcak AS, Piskin S. Microwave drying of green bean slices: drying kinetics and physical quality. Czech J Food Sci 2015;33:367–376. [CrossRef]
• [28] Zhang L, Huang X, Miao S, Zeng S, Zhang Y, Zheng B. Influence of ultrasound on the rehydration of dried sea cucumber (Stichopus japonicus). J Food Eng 2016;178:203–211. [CrossRef]
• [29] Krokida MK, Philippopoulos C. Rehydration of dehydrated foods. Drying Technol 2005;23:799–830. [CrossRef]
• [30] Markowski M, Bondaruk J, Błaszczak W. Rehydration behavior of vacuum-microwave-dried potato cubes. Drying Technol 2009;27:296–305. [CrossRef]
• [31] Ergün K, Çalışkan G, Dirim SN. Determination of the drying and rehydration kinetics of freeze dried kiwi (Actinidia deliciosa) slices. Heat Mass Transfer 2016;52:2697–2705. [CrossRef]