Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique

Abstract

In this study, a novel ultrasonic vacuum (USV) drying technique was used to shorten the drying time of fish fillets. For this purpose, ultrasonic treatment and vacuum-drying were simultaneously performed to dehydrate salmon and trout fillets at 55°C, 65°C, and 75°C. In addition, the USV technique was compared with vacuum-drying and oven-drying techniques. The dehydration kinetics of the fillets was successfully described by seven thin-layer drying models with R(2) range between 0.944 and 1.000. Depending on drying temperatures and fish species, the drying times could be shortened using the USV technique between 7.4% and 27.4% compared with vacuum-drying. The highest effective moisture diffusivity was determined in the fillets dried with the USV technique and they increased with increasing drying temperatures. Ultrasonic treatment accelerated the vacuum drying process for the fillets; therefore, this technique could be used to improve the efficiency of vacuum-drying for the fillets.

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

“…The values of R 2 (>0.9676), of χ 2 (<0.0032), and of RMSE (<0.2506) presented in Table 2 indicate that, overall, all models tested are able to predict, with good precision, the dehydration kinetics of tilapia cubes in the different conditions studied. However, the Page model had the best fit to all studied treatments (R 2 = 0.9889-0.9977; χ 2 = 0.0005-0.0020; RMSE = 0.0700-0.1280), in accordance with the studies of hot air drying of thin-layer fresh tilapia fillets (Ponwiboon & Rojanakorn, 2017), drying of titus fish fillets using an indirect passive hybrid solar-charcoal smoke dryer (Nwakuba, Okafor, Abba, & Nwandikom, 2018), as well as drying salmon and trout fillets using oven drying (Başlar et al, 2015). Table 3 shows the chemical composition of the dehydrated tilapia cubes by the effect of the ultrasound treatment.…”

“…At the initial stage of the dehydration process, the moisture movement is rapid because of the evaporation of moisture at the product's surface. However, it decreases exponentially while dehydration because of the difficulty of the transport of the evaporated water through material (Başlar et al, 2015), as was observed in this study. On the other hand, power ultrasound is an emerging technology that can induce chemical, biological and mechanical changes in meat due to cavitation in liquid systems, which contribute to accelerated mass transport (Kang, Gao, Ge, Zhou, & Zhang, 2017).…”

“…The influence of ultrasound treatment on the D eff for rehydration of dehydrated tilapia cubes is shown in Table 5, whose values were within of general range of 10 −8 and 10 −10 m.s −2 for biological materials (Başlar et al, 2015). D eff values of US-15 at 30°C and 40°C increased significantly (p < .05) 13.8% and 12.7%, respectively, while D eff values of US-30 at 40°C and 50°C…”

Dehydration of green beans using ultrasound-assisted vacuum drying as a novel technique: drying kinetics and quality parameters

“…The USV system is a combination of an ultrasound water bath (Daihan, WUC‐D10H, South Korea) (amplitude: 100%, power intensity: ∼1 W/cm 2 , volume: 10 L) and a vacuum pump (KNF N838.3KT.45.18, Germany) (pressure: 15 mbar speed: 22 L/min). This system was detailed in our previous published studies (Başlar, Kilicli, et al, 2014; Başlar, Kiliçli, & Yalinkiliç, ). The green beans samples were put into a conical flask attached to the vacuum pump and sonicated at 40 kHz by using the ultrasonic water bath.…”

Salting kinetics, salt diffusivities and proximate composition in osmotically dehydrated Pirarucu muscle

“…The increase in the pirarucu farming in aquaculture production systems has highlighted the economic significance of this species in recent years, mainly due to its nutritional quality. However, its marketing and consumption throughout the year faces some barriers due to the many changes occurring in the product because of enzyme and microbiological activities, which can affect the flavor, odor, color and texture and lead to rapid deterioration, resulting in fish of lower quality [7,8].…”