Infrared drying kinetics of blue mussels and physical properties

Abstract

As an alternative to fish and beef, blue mussels (Mytilus edulis) can be consumed due to their high protein content. In this study, the drying kinetics and quality changes (cook loss, area shrinkage and colour change) in whole blue mussels were investigated with several infrared power levels between 88?146 W. Various thin-layer drying models were applied to the blue mussel and the Midilli et al., model best fits the experimental data (R2: 0.999150?0.999750, ?2: 0.000104?0.000030, RMSE: 0.008309?0.004797). The effective moisture diffusivity was determined to be between 4.24?10-9 and 1.10?10-8 m2/s. The activation energy was found to be 20.85 kW/kg. The cook loss and area shrinkage increased with increasing power level and drying time. Most cook loss (30%) and area shrinkage (30%) were obtained between 15-23 min and 8-20 min of drying time, respectively. The colour change was slightly affected by the change in infrared power level.

Drying characteristics of blue mussels by traditional methods

“…Using the AOAC method [22], the initial moisture content of the mussels was determined as 1.9879 kg of water / kg dry matter, which is equal to the 66.53% wet basis. Calculated initial moisture content value is very similar with the moisture content of 1.85-1.93 kg of water / kg dry matter (dry basis) given in the literature [9,18].…”

“…Obtained drying times were higher than the modern methods of microwave method [9] and infrared method [18] as expected. The results are consistent with the results of previous studies on meat drying [18,21].…”

“…In cabinet dryer, rising-rate period is observed between 1.9878-1.7183, 1.9878-1.6417 and 1.9878-1.5754 kg water / kg dry matter for the temperatures of 60, 70 and 80°C, respectively. The constant-rate period is not obtained likewise in the studies of microwave [9] and infrared drying [18] given in the literature. After the critical moisture contents of 1.7183, Generally, for all of the three drying methods majorly the drying takes place in the falling-rate period.…”

“…Drying studied related with sea products is extremely rare. Examples of drying studies with seafoods include the following; Vega-Gálvez et al (2008) studied the convective drying of the brown algea [17], Kipcak (2017) studied the microwave drying of the mussel [9], Kipcak et al (2019) studied the infrared drying of the mussel [18], Tribuzi and Laurindo studied the oven, vacuum and freeze drying of cooked Perna perna mussel [19]. For the drying of fish, Jain and Pathere (2007) studied the sun-drying [20], Mohd Rozainee and Ng (2010) studied the microwave-convective hot air drying [21].…”

Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying

“…The infrared assisted drying technology is one of the growingly popular approaches to provide heat for the drying of moist materials [14], allowing infrared radiation energy to be transmitted from the heating agent to the product. The technology brings some advantages, such as quick and homogeneous heating of the material without heating the surrounding air [15] where the generated heat in a layer below the surface is transferred to the material's center and surface. Additionally, due to the moisture transfer from the material's center to the surface, the heat and mass transfers are concurrent and countercurrent in layers, close to the material's surface and its other parts, respectively [16].…”