Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality

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dc.authorid0000-0002-8952-9909
dc.contributor.authorKilic, Aydin
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2009
dc.departmentNiğde ÖHÜ
dc.description.abstractThe present study investigates the cold air drying characteristics and their effects on fish quality. For this purpose, a single layer drying with low temperature and high velocity (LTHV) is applied, and 200 g each of the salted rainbow trout (Oncorhynchus mykiss) is used under the following experimental conditions: drying temperature (4,10,15 and 20 degrees C), velocity (7 m/s) and relative humidity (similar to 40-50%). Based on the experimental data for the salted fish samples dried, some key characteristics of such a drying process, namely moisture content, dimensionless mass loss, drying rate, drying time and the best drying temperature are determined and discussed in detail. In addition, some food quality indicators such as mass shrinkage, total volatile nitrogen, thiobarbituric acid, free fatty acids, and microbiological properties are investigated for the salted fish samples. Consequently, an optimum drying temperature is found as 4 degrees C since the fish samples have the best quality. Therefore, it is suggested that LTHV method be applied to prevent or minimize the microbiological and biochemical decompositions of the fish. (C) 2008 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipNigde University; Subatan Alabalik Co
dc.description.sponsorshipThe author acknowledges the technical and scientific support provided by Nigde University and Subatan Alabalik Co. in TURKEY
dc.identifier.doi10.1016/j.jfoodeng.2008.08.023
dc.identifier.endpage182
dc.identifier.issn0260-8774
dc.identifier.issue1
dc.identifier.scopus2-s2.0-55049132726
dc.identifier.scopusqualityQ1
dc.identifier.startpage173
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2008.08.023
dc.identifier.urihttps://hdl.handle.net/11480/5085
dc.identifier.volume91
dc.identifier.wosWOS:000261895400023
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKilic, Aydin
dc.language.isoen
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofJOURNAL OF FOOD ENGINEERING
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFish drying
dc.subjectCold drying
dc.subjectDrying quality
dc.subjectRainbow trout
dc.titleLow temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality
dc.typeArticle

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