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The Effect of Various Methods on the Drying kinetics and Mathematical Modelling of Seabass (Dicentrarchus labrax)

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dc.contributor.authorOzyalcin, Zehra Ozden
dc.contributor.authorKipcak, Azmi Seyhun
dc.contributor.authorTugrul, Nurcan
dc.date.accessioned2026-06-27T14:53:22Z
dc.date.issued2023
dc.description.abstractThe drying of sea bass was examined using oven and infrared (IR) at 60-80 & DEG;C, and microwave (MW) at 140-350W. Effective moisture diffusivities and activation energies were determined, and mathematical models were applied to the data. Moisture content was found as 1.8571 kg water/kg dry matter and reduced to 0.1009-0.0798, 0.0767-0.0520, and 0.0783-0.066 kg water/kg dry matter for oven, IR, and MW, respectively. Drying times were found as 300-180, 315-135, and 18-5 for oven, IR, and MW, respectively. The most compatible models found as Midilli and Kucuk for oven, Aghbashlo et al. for IR, and Alibas for MW.en
dc.description.urihttps://doi.org/10.1080/10498850.2023.2227853
dc.identifier.doi10.1080/10498850.2023.2227853
dc.identifier.eissn1547-0636
dc.identifier.endpage395
dc.identifier.issn1049-8850
dc.identifier.issue4
dc.identifier.startpage384
dc.identifier.urihttps://hdl.handle.net/20.500.14981/65857
dc.identifier.volume32
dc.identifier.wos001015969500001
dc.language.isoeng
dc.publisherTAYLOR & FRANCIS INC
dc.relation.ispartofJOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
dc.subjectEffective moisture diffusivity
dc.subjectinfrared
dc.subjectmicrowave
dc.subjectoven
dc.subjectsea bass
dc.subjectMOISTURE DIFFUSIVITY
dc.subjectQUALITY
dc.subjectFood Science & Technology
dc.titleThe Effect of Various Methods on the Drying kinetics and Mathematical Modelling of Seabass (Dicentrarchus labrax)
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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