Experimental Comparisons of Anchovy Drying using Centrifugal and Gravitational Fluidized Bed Techniques

Abstract

The present study investigated experimental comparisons of anchovy drying using centrifugal and gravitational fluidized bed techniques; in addition, drying models and thermal efficiency were also investigated. In the first stage, fresh anchovy was dried with solar energy to reduce the initial moisture content from 81±1%wb to around 65%±1wb. In the second stage, the anchovy was dried with a dryer from 65±1%wb to around 10%±1wb. The drying air flow rates for drying with the centrifugal fluidized bed dryer and gravitational fluidized bed dryer were fixed at 0.27±0.01 and 0.12±0.01 −1 respectively. The hot air temperatures for drying were in the range 60-80°C. Drying times for anchovy with the centrifugal fluidized bed dryer and gravitational fluidized bed dryer were 86-153 and 79-135 min. respectively. The increase in drying temperature is a significant factor in decreasing the moisture and darkness of dried anchovy. The quality of the dried anchovy is acceptable. The Page's drying model is the best model based on the highest value of R 2 and the lowest value of RMSE.

Determination of moisture diffusivity and activation energy in the convective drying of fish

“…The predicted Arrhenius constant and activation energy were 2.221 x 10 -10 m 2 /s and 23.79 kJ/mol respectively. The moisture diffusivity and activation energy values were in reasonable agreement with 0.11 and 0.25 x 10 -9 m 2 /s and 20.32 kJ/mol for fish; 1.7 x 10 -10 and 1.15 x 10 -9 m 2 /s and 29.35 to 33.78 kJ/mol for apricot fruit; 7.14 x 10 -9 and 3.70 x 10 -8 m 2 /s and 11.797 to 33.318 kJ/mol for asparagus root reported by [35], [36] and [37]. Also, the predicted activation energy falls within the range 12.7 to 110 kJ/mol reported by [38] for various foods.…”