Drying characteristics of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier

Shi, Qilong; Xue, Changhu; Ya, Zhao; Li, Zhaojie; Wang, Xiangyou

doi:10.1016/j.jfoodeng.2007.04.012

Cited by 43 publications

(37 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[2] (12,15) t 0 MM MR MM [2] Where M t is the moisture content at any time of drying (kg water/kg dry basis); M 0 is the initial moisture content (kg water/kg db) and M e is the equilibrium moisture content (kg water/kg db). Where D eff is the effective moisture diffusivity (m 2 /s); L is the sample thickness (m); t is the drying time (s).…”

Section: Drying Kineticsmentioning

confidence: 99%

Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage

et al. 2016

View full text Add to dashboard Cite

The aim of this study was to examine the drying characteristics of blanched and unblanched sardine during indoor and open sun drying processes. Changes in temperature and relative humidity of the air during drying were recorded. The colour, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA) content, fatty acid composition and sensory attributes of dried samples were also evaluated once a month for 5 months of storage. High drying rates were obtained in all samples at the start of drying and then decreased with increasing drying time. The highest drying rate and effective water diffusivity (D eff ) were observed in blanched sardine during open sun drying. Blanching treatment slowed down the FFA progression during products storage but adversely affected the colour, PV and TBARS content as well as sensory properties. Although sardine dried for a longer time under indoor drying conditions, it attained a stable moisture ratio that was lower than in open sun dried samples. Indoor drying produced a quality stable product with less lipid oxidation products and the desired moisture content, higher polyunsaturated fatty acids and sensory properties. Blanching Downloaded by [University of Birmingham] at 06:03 25 June 20162 treatment negatively affected the fish quality and is therefore not recommended for commercial sardine drying.

show abstract

Section: Drying Kineticsmentioning

confidence: 99%

Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Its productivity is ranked as the third in all the single capture species of the world, with annual landings that exceeded 5-10 million tons in the past ten years (Shi et al, 2008). However, due to high content of fat and protein, it is perishable during processing and storage.…”

Section: Introductionmentioning

confidence: 99%

“…And no studies on the optimization of the drying of horse mackerel by HPD have been published. Based on preliminary experiments, drying air temperature and drying air velocity were found to be the key factors that influence SMER and colour of semi-moisture horse mackerel fillets dried by HPD (Shi et al, 2008). High drying intensities inhibit the drying of salted fish due to the formation of a salt-protein crust on the surface of the fish, which is termed as case hardening (Bellagha et al, 2002;Del Valle and Nickerson, 1968).…”

Section: Introductionmentioning

confidence: 99%

Optimization of processing parameters of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier using response surface methodology

Shi

Xue

et al. 2008

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

“…A new air from surround was taken into the system and discharge out after through drying chamber, the maximum productivity is 5.4 kg/m 2 h and minimum SEC is 3,695 kJ/kg water . Qi-Long Shi [5] has been used VCR dryer with the electric heater assisted in closed system for the horse mackerel drying, found the VCR dryer …”

Section: Heat Pumpmentioning

confidence: 99%

Thermal Performance Evaluation of Thermoelectric Module

Treeamnuk¹,

Wongpaisarnkit²,

Treeamnuk³

2018

Eighth International Conference on Advances in Mechanical, Aeronautical and Production Techniques - MAPT 2018

View full text Add to dashboard Cite

Abstract-This article ascribes about the thermoelectric module that conveniently creates the difference temperature between the both of its sides by supplying the electricity. The study aims to test the performance of the heat generating and heat exchanging capability of the thermoelectric module model TEC-12710 for the possibility evaluation when it will be modified in the agricultural products drying system. The experiment apparatus was prepared by install the air fin heat exchangers on the 16 cm 2 of both sides of the thermoelectric module and then, enforced the air flow through the system and measured the inlet-outlet of air properties. The results found that the supplying of 16 V, 8.5 A DC electricity to the module gains the air temperature from 30°C 68%RH to 52.3°C 26.8%RH on the hot side of the module. The system consumes a 40 W of power and gives the highest moisture extraction rate (MER) at 0.016 kg water /h on the cold side of module by supplying of 6 V 3.5 A and it have the coefficient of performance (COP) at 1.14. It is possible to adapt this module with the drying system especially the heat pump drying system.

show abstract

Drying characteristics of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier

Cited by 43 publications

References 11 publications

Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage

Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage

Optimization of processing parameters of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier using response surface methodology

Thermal Performance Evaluation of Thermoelectric Module

Contact Info

Product

Resources

About