Aquatic Sciences and Engineering

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DOI :10.26650/ASE20231270399   IUP :10.26650/ASE20231270399    Full Text (PDF)

Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat

Zehra Özden Özyalçın, Azmi Seyhun Kıpçak

This study investigates the impacts of vacuum and ultrasonic pre-treatment on drying kinetics, mathematical modeling, and color changes of Cancer pagurus (brown crab). The Midilli & Kucuk model provided the best match for all the drying techniques examined. Using a variety of drying techniques such as oven drying (OD), vacuum oven drying (VOD), ultrasonic pre-treated oven drying (US-OD), and ultrasonic pre-treated vacuum oven drying (US-VOD), effective moisture diffusivities (Deff) and activation energies (Ea) were calculated. According to the findings of the study, vacuum and ultrasonic pretreatment shortened drying times, which is crucial for improving drying effectiveness and lowering costs. On the other hand, the OD method had the lowest Deff values (0.397-0.673 × 10-10 m2/s), indicating that it was the least efficient method for removing moisture. The study also found that the highest Ea value was observed in the US-VOD method (44.60 kJ/mol) and the lowest in the OD method (25.69 kJ/mol). Interestingly, the US-VOD method also had the lowest ΔE values (17.09 - 20.33), indicating that both US pre-treatment and vacuum application were successful in preserving the color of the brown crab.

Keywords: Crab, oven, seafood, ultrasonic pre-treatment, vacuum oven

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APA

Özyalçın, Z.Ö., & Kıpçak, A.S. (2023). Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat. Aquatic Sciences and Engineering, 38(3), 137-144. https://doi.org/10.26650/ASE20231270399


AMA

Özyalçın Z Ö, Kıpçak A S. Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat. Aquatic Sciences and Engineering. 2023;38(3):137-144. https://doi.org/10.26650/ASE20231270399


ABNT

Özyalçın, Z.Ö.; Kıpçak, A.S. Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat. Aquatic Sciences and Engineering, [Publisher Location], v. 38, n. 3, p. 137-144, 2023.


Chicago: Author-Date Style

Özyalçın, Zehra Özden, and Azmi Seyhun Kıpçak. 2023. “Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat.” Aquatic Sciences and Engineering 38, no. 3: 137-144. https://doi.org/10.26650/ASE20231270399


Chicago: Humanities Style

Özyalçın, Zehra Özden, and Azmi Seyhun Kıpçak. “Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat.” Aquatic Sciences and Engineering 38, no. 3 (Sep. 2024): 137-144. https://doi.org/10.26650/ASE20231270399


Harvard: Australian Style

Özyalçın, ZÖ & Kıpçak, AS 2023, 'Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat', Aquatic Sciences and Engineering, vol. 38, no. 3, pp. 137-144, viewed 9 Sep. 2024, https://doi.org/10.26650/ASE20231270399


Harvard: Author-Date Style

Özyalçın, Z.Ö. and Kıpçak, A.S. (2023) ‘Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat’, Aquatic Sciences and Engineering, 38(3), pp. 137-144. https://doi.org/10.26650/ASE20231270399 (9 Sep. 2024).


MLA

Özyalçın, Zehra Özden, and Azmi Seyhun Kıpçak. “Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat.” Aquatic Sciences and Engineering, vol. 38, no. 3, 2023, pp. 137-144. [Database Container], https://doi.org/10.26650/ASE20231270399


Vancouver

Özyalçın ZÖ, Kıpçak AS. Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat. Aquatic Sciences and Engineering [Internet]. 9 Sep. 2024 [cited 9 Sep. 2024];38(3):137-144. Available from: https://doi.org/10.26650/ASE20231270399 doi: 10.26650/ASE20231270399


ISNAD

Özyalçın, ZehraÖzden - Kıpçak, AzmiSeyhun. “Ultrasonic Pre-Treatment and Vacuum Effect on the Drying of Cancer Pagurus Meat”. Aquatic Sciences and Engineering 38/3 (Sep. 2024): 137-144. https://doi.org/10.26650/ASE20231270399



TIMELINE


Submitted24.03.2023
Accepted23.05.2023
Published Online05.07.2023

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