Microwave Drying of Tilapia Fillets: Kinetics and Modeling

Abstract

To study the effect of microwave output power on the drying kinetics of tilapia fillets, the drying experiments were carried out at 150W, 250W, 500W, 700W and 900W, respectively. And ten mathematical models were involved to fit experimental data. It was found that Midilli et al model gave a best fitness for this conditions applied. Besides, effective moisture diffusivity increased progressively from 1.6248×10-9(m2/s) to 10.0735×10-9(m2/s) as the power increased from 150W to 900W. In addition, to obtain more homogeneous samples, temperature distribution of tilapia fillets was analyzed when they were put in different layout forms.

Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique

“…Also Two-term models give the best fit for mathematical modeling of silver carp fillets using convective drying as suggested Wang et al [34]. The Midilli et al model gave the best fit for tilapia fillets [35] and sardine fish [36] dried with a microwave. Toujani et al [29] reported that the Two-term model and Midilli et al model were found to adequately predict the convective drying process of silverside fish.…”