Drying characteristics and sorption isotherms of silverside fish <i>(Atherina)</i>

Toujani, Mohsen; Hassini, Lamine; Azzouz, Soufien; Belghith, Abdelfettah

doi:10.1111/j.1365-2621.2010.02524.x

Cited by 13 publications

(7 citation statements)

References 32 publications

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“…The decrease in the heat of sorption indicates that the water-solid interactions are weakened at high moisture content levels. The same results were reported by Toujani et al [6] for silverside fish, Nourhene et al [48] for olive leaves, Medeni and Fahrettin [28] in the case of pistachio. From Tsami's equation, the q 0 and X 0 values for desorption data were 35.3213 kJ mol -1 and 0.1779 kg kg -1 db respectively, with an R 2 equal to 0.993.…”

Section: Isosteric Heat Of Desorptionsupporting

confidence: 84%

“…Several thin layer equations available in the literature for explaining drying behavior and sorption isotherms of agricultural products have been used by Diamente and Munro for sweet potato slices [5], Toujani et al for silverside fish [6], Madamba et al for garlic slices [7], Midilli for pistachio [8], Yaldız et al for grape [9], Basunia and Abe for rough rice [10], Panchariya et al for black tea [11], Dandamrongrak et al for banana [12], Lahsasni et al for prickly pear peel [13], Kalpana et al for betel leaf [14], and Guran and Kamil for hawthorn fruits [15]. The present study were, therefore, undertaken to investigate the sorption isotherms and the thin layer drying characteristics of apple "Golden delicious" slices in a convective dryer and to fit the experimental data to mathematical models available in the literature.…”

Section: Introductionmentioning

confidence: 99%

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Experimental and Mathematical Investigations of Apple Slices Convective Drying

Toujani¹,

Hassini²,

Azzouz³

et al. 2012

JFSE

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The aim of this work was to determine sorption isotherms and thin layer convective drying behavior of apple slices and to compare the experimental and calculated results by using models available in the literature. The sorption isotherm was determined at four temperature levels 40, 50, 60 and 70 °C and at water activity ranging from 0.058 to 0.89, using the static gravimetric method. A non-linear regression procedure was used to fit experimental sorption isotherms and drying curves with most used empirical mathematical models available in literature. It was found that the Peleg model suitably represent the sorption experimental data in the mentioned investigated ranges of temperature and water activities. The Midilli et al. model satisfactorily described the thin layer drying behavior of apple slices. The drying characteristic curve and the thin layer drying rate expression of apple slices have been established from experimental convective drying kinetics. The values of the diffusivity coefficients at each condition were obtained using Fick's second law of diffusion. They varied from 8.51 × 10 -8 to 3.28 × 10 -7 m 2 /s in the temperature range of 40-70 °C and in the relative humidity range of 20%-40%. The activation energies for moisture diffusion were calculated to vary from 26.72 to 35.83 kJ/mol.

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Section: Isosteric Heat Of Desorptionsupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Experimental and Mathematical Investigations of Apple Slices Convective Drying

Toujani¹,

Hassini²,

Azzouz³

et al. 2012

JFSE

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“…All experiments were conducted for an air velocity of 2 m/s. These experiments were replicated thrice to obtain a reasonable average (Toujani et al . 2011).…”

Section: Methodsmentioning

confidence: 99%

Experimental Study and Mathematical Modeling of Silverside Fish Convective Drying

Toujani

Hassini

Azzouz

et al. 2012

Journal of Food Processing and Preservation

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The aim of this work was to study the effect of air‐drying process on the convective drying kinetics of silverside fish and to determine the suitable thin‐layer drying model. This product is chosen for its high‐protein content and nutritional value, and its use as a very important foodstuff in developing countries. A nonlinear regression procedure was used to fit experimental drying curves with most used empirical mathematical models available in literature. The comparison criteria between experimental and calculated data were the coefficient of determination and the reduced χ2. It was found that the Midilli et al. and two‐term models give the best fit. The effective diffusivity was determined to be 8.7630 × 10−10–3.2131 × 10−09 m2/s in the temperature range of 45–70C and in the relative humidity range of 20–40%. The activation energies for moisture diffusion were calculated to be varied from 35.6471 to 37.2625 kJ/mol. PRACTICAL APPLICATIONS Fish is a major source of food for human nutrition. In fact, silverside fish are certainly a source of proteins and lipids, approximately 6.09 and 19.11 g/100 g, respectively. Therefore, silverside has a great importance in Tunisian food customs. This product is characterized by its high contents of moisture, which represent the most significant cause of their deterioration after its fishing, particularly in relatively hot countries. Fish can thus be valorized by drying, which is an efficient technique for improving stabilization and storage. Thus, the basic objective in drying agricultural products is the removal of water in the solids up to a certain level, at which microbial spoilage and deterioration chemical reactions are greatly minimized. Moreover, knowledge of drying behavior is important in the design, simulation and optimization of the drying process.

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“…Samples were placed on a perforated tray as a single layer of 1.2 cm thickness. To offer optimum conditions for contact air-product and a significant heat transfer coefficient, air was carried into the dryer using a centrifugal fan with adjustable flow rate vertical to the drying surface of the sample [12]. The drying kinetic (average moisture content X vs. time t) was determined using sample periodic continuously weighing.…”

Section: Drying Experimentsmentioning

confidence: 99%

Effect of Different Drying Procedures on the Nutritional Value of the Mantle and Tentacles of Sepia officinalis

Tir

Bejaoui

Chetoui

et al. 2017

J Americ Oil Chem Soc

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The aim of this work was to investigate the influence of two different drying methods, traditionally by sun and controlled temperatures of 45, 50, 60 and 70 °C and relative humidity of 20 and 30% on the chemical composition of Sepia officinalis. When compared to fresh samples, lipid content increased under both drying methods whereas protein levels significantly increased only under controlled conditions. Drying procedures increased the percentage of saturated fatty acids mainly in sun‐dried samples and at high temperature (70 °C). A significant decrease in the amount of polyunsaturated fatty acids was detected in sun‐dried samples. No significant differences were found between the levels of polyunsaturated fatty acids of fresh cuttlefish and those under controlled conditions. The highest value of malondialdehyde in mantles was observed in sun‐dried samples, while in tentacles the highest level was seen at 70 °C. The highest level of advanced oxidation protein products was noted in traditionally sun‐dried samples. The results obtained showed that 45–50 °C and 20–30% humidity conserved the value of proteins and lipids more than traditional drying. Results of this study may be suitable for developing a reliable industrial index.

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Drying characteristics and sorption isotherms of silverside fish (Atherina)

Cited by 13 publications

References 32 publications

Experimental and Mathematical Investigations of Apple Slices Convective Drying

Experimental and Mathematical Investigations of Apple Slices Convective Drying

Experimental Study and Mathematical Modeling of Silverside Fish Convective Drying

Effect of Different Drying Procedures on the Nutritional Value of the Mantle and Tentacles of Sepia officinalis

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