DRYING KINETICS AND CHARACTERISTIC DRYING CURVE OF LIGHTLY SALTED SARDINE (<i>SARDINELLA AURITA</i><b>)</b>

Bellagha, Sihem; Amami, E.; Farhat, Abdelhamid; Kechaou, Nabil

doi:10.1081/drt-120005866

Cited by 90 publications

(71 citation statements)

References 4 publications

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“…This is due to the much higher mass transfer offered by the product then it reduce the mass transfer after it is dried to a certain extent, which means that diffusion of moisture from inside the product to the surface of the product becomes difficult. The same result was observed in drying of lightly salted sardine fish by hot air drying (Bellagha et al, 2002).…”

Section: Drying Efficiencysupporting

confidence: 68%

Mathematical Modeling of Drying Characteristics of Black Pepper (Piper nigrum) in Indirect Type Solar-Biomass Hybrid Dryer

Shreelavaniya¹,

Pangayarselvi²,

Kamaraj³

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Drying Efficiencysupporting

confidence: 68%

Mathematical Modeling of Drying Characteristics of Black Pepper (Piper nigrum) in Indirect Type Solar-Biomass Hybrid Dryer

Shreelavaniya¹,

Pangayarselvi²,

Kamaraj³

2017

Int.J.Curr.Microbiol.App.Sci

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“…In salt drying, the salt penetration is accompanied by the removal of moisture and as the salt content increases there are chances of crust formation making moisture removal difficult. Crust formation was formed on the surface of fish due to combined effect of heat and salt at 50 °C in lightly salted sardine (Bellagha et al, 2002). From the above results it was observed that the sensory scores of mechanically dried Pangasius were high at all the three temperatures indicating the high acceptance of mechanically dried Pangasius due its good colour, fishy odour and texture.…”

Section: Sensory Changesmentioning

confidence: 52%

“…The effect of drying methods (smoking kiln at 70-85° C and electric oven at 120° C) on nutritional properties of tilapia fish was evaluated and found that electric oven will improve protein quality in tilapia (Chukwu, 2009). The effects of drying conditions on drying kinetics at different temperatures (35, 40 and 50° C) and air velocities (0.5, 1.5 and 2 m/s) of lightly salted sardine were investigated and two falling rates were observed (Bellagha et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus

Kumar¹,

Xavier²,

Nayak³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…Storage life is determined by processing method, product composition, packaging and storage conditions. Air drying is advantageous over other preservation methods because it is affordable and efficient (Jain 2006;Bellagha et al 2002). Quality deteriorations such as lipid hydrolysis that influence the formation of oxidation products occur during storage of dried fish (Doe 2002).…”

Section: Introductionmentioning

confidence: 99%

Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage

et al. 2017

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Capelin annual catch exceeds half a million tons in Iceland, with only a small quantity (\20%) of female with roe used for human food. There is a potential to use dried male capelin as a new product for human consumption, but its lipid content varies considerably (4-20% body weight). Earlier studies were more concentrated on the influence of drying conditions than the influence of storage conditions on the quality of dried fish, as dried fish are usually considered to be stable and safe during storage. Three batches of dried male capelin differing in lipid content were packaged and studied during 5 months storage at 22 ± 2°C to establish appropriate lipid content at harvesting and product packaging method. Lipid composition, lipid hydrolysis and oxidation, sensory attributes and microbial activity were evaluated. Batches differed in composition and stability, with low lipid capelin constituting higher proportion of polyunsaturated fatty acids (22% lipid) than high lipid (18% lipid) capelin. Lipid oxidation was influenced by lipid content and packaging method, as accelerated oxidation occurred in high lipid and open packed capelin. Lipid hydrolysis was less influenced by packaging and was greater in low lipid capelin. High lipid capelin in open bags scored the highest for rancid odor. All batches were micro-biologically stable with colony-forming unit counts increasing less than log 1 (log 5-6) during 5 months storage.

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DRYING KINETICS AND CHARACTERISTIC DRYING CURVE OF LIGHTLY SALTED SARDINE (SARDINELLA AURITA)

Cited by 90 publications

References 4 publications

Mathematical Modeling of Drying Characteristics of Black Pepper (Piper nigrum) in Indirect Type Solar-Biomass Hybrid Dryer

Mathematical Modeling of Drying Characteristics of Black Pepper (Piper nigrum) in Indirect Type Solar-Biomass Hybrid Dryer

Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus

Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage

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