INVESTIGATION OF THE EFFECT OF DIFFERENT PRETREATMENTS ON DRYING CHARACTERISTICS IN FREEZE DRYING OF SALMON

Abstract

Atlantic salmon is regarded as a high-quality protein source for human consumption and is high in essential amino acids and Omega-3 fatty acids. In this study, the effect of different pretreatment applications on the drying kinetics in freeze drying of salmon was examined. The samples were treated with ten pretreatments such as blanching, blanching in saltwater, saltwater immersion, and ultrasonication at different application times and salinity rates. Drying rates and effective moisture diffusion (D-eff) values of the samples were calculated and the three mathematical models showing the highest agreement among thirteen well-known models were determined. Since the preservation of color values is an important parameter in food processing, color analysis was performed to examine the color change. Drying processes were completed between 240-540 minutes and D(eff )values were found between 1.71-5.91x10(-10) m(2)/s. The lowest drying time and the highest D(eff )value were found in the samples with blanching pretreatment, and it was observed that the D(eff )value increased as the pre-treatment time increased. The most compatible model for all pretreatments and the control sample was found to be the Midilli & Kucuk model. Additionally, among the pre-treatments applied, saltwater immersion was determined to be the most effective pre-treatment in preserving color values.