scholarly journals Osmotic Dehydration Combined with Microwave Drying of Tilapia Fillets: The Impacts of Osmosis Dehydration

2016 ◽  
Vol 11 (6) ◽  
pp. 476-485 ◽  
Author(s):  
Bingyang Hu ◽  
Zhenhua Duan ◽  
Yan Liu
Keyword(s):  
Osmotic Dehydration ◽  
Microwave Drying ◽  
Tilapia Fillets

scholarly journals Effects of osmotic dehydration vacuum-microwave drying on the properties of tilapia fillets

2018 ◽  
Vol 36 (No. 2) ◽  
pp. 169-174 ◽  
Author(s):  
Liu Bing ◽  
Cao Jun ◽  
Feng Ai-Guo ◽  
Liu Yan ◽  
Yu Qun ◽  
...  
Keyword(s):  
Power Density ◽  
Osmotic Dehydration ◽  
Colour Change ◽  
Microwave Drying ◽  
Optimum Process ◽  
Drying Time ◽  
Vacuum Degree ◽  
Vacuum Microwave ◽  
Tilapia Fillets ◽  
Microwave Time

A novel drying method based on vacuum-microwave dehydration was developed to investigate the effects of different microwave gap ratios (MGR), microwave times, power densities and degrees of vacuum after osmotic pre-treatment on tilapia fillets. The results showed that the moisture value of fillets was decreased with the increased drying time, power density and vacuum degree. The shrinkage ratio, rehydration ratio and total colour change increased with elevated microwave time and power density. A high degree of vacuum was beneficial to the qualities of fillets. In conclusion, tilapia fillets retained their original quality properties after osmotically dehydrated vacuum-microwave drying (OD-VMD); optimum process parameters were MGR = 2, microwave time = 10 min, power density = 20 W/g, and vacuum degree = 0.08 MPa.

Microwave Drying of Tilapia Fillets: Kinetics and Modeling

2011 ◽  
Vol 396-398 ◽  
pp. 1306-1312 ◽  
Author(s):  
Bao Yan Zhang ◽  
Yin Zhe Jin ◽  
Yu Dong Cheng
Keyword(s):  
Experimental Data ◽  
Temperature Distribution ◽  
Mathematical Models ◽  
Output Power ◽  
Moisture Diffusivity ◽  
Microwave Drying ◽  
Effective Moisture Diffusivity ◽  
Effective Moisture ◽  
Tilapia Fillets ◽  
Kinetics Of

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.

Study on Characteristic of Osmotic Dehydration and Mass Transfer of Tilapia Fillet in Sucrose Solution

2012 ◽  
Vol 554-556 ◽  
pp. 1332-1336 ◽  
Author(s):  
Zhen Hua Duan ◽  
Ju Lan Wang ◽  
Yan Yan Wu ◽  
Jian Peng ◽  
Yi Yang ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Treatment Temperature ◽  
Fish Fillet ◽  
Solid Gain ◽  
Influence Of Temperature ◽  
Influence Of Temperature On ◽  
Tilapia Fillets

To investigate behavior of osmotic dehydration and mass transfer of tilapia fillet in sucrose solution, the changes of moisture content (MC), solid gain (SG) were quantitatively determined during osmotic treatments of fresh tilapia fillets with the sucrose solution concentration (20-40%), temperature (20-30°C), fillet thickness (1-5mm) and osmotic time (1-8h) as the independent treatment factors. Results were as follows: First, MC of fish fillet decreased, and SG of fish fillet increased with increasing of the concentration of sucrose solution. Second, the osmotic dehydration of fish fillet was fast during the first hour and slowed during the 2nd or 4th hour. Third, the dehydration and SG of fish fillet increased with increasing of treatment temperature, but influence of temperature on osmotic dehydration and SG was decreasing with increasing of the concentration of sucrose solution. Finally, a thinner fillet was found to own higher of dehydration and SG than a thicker one.

Effect of Two Kinds of Osmotic Media on Quality of Tilapia Fillets

2014 ◽  
Vol 1081 ◽  
pp. 119-124
Author(s):  
Zhen Hua Duan ◽  
Yu Die Wang ◽  
Ju Lan Wang ◽  
Ai Guo Feng ◽  
Yuan Ping Zheng
Keyword(s):  
Sodium Chloride ◽  
Ph Value ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Regression Equations ◽  
Nacl Solution ◽  
Fish Fillets ◽  
Tilapia Fillets ◽  
Osmotic Treatment

In order to search effect of osmotic medium on quality of tilapia fillets treated by different kinds of osmotic solution, the changes in pH value, lightness (L*) degree and electrical conductivity (EC) were quantitatively determined during osmotic treatments for fresh tilapia fillets with the osmotic medium (sodium chloride, sucrose),medium concentration (10-30%) and osmotic time (1-5hour) as the independent treatment factors. Results were as follows: (1) L* and pH of the fish fillets were decreased gradually, color darkened slightly, and EC was increased with increase in osmotic time when fresh tilapia fillets were soaked in sodium chloride (NaCl) solution and sucrose solution, respectively. (2)Effects of two kinds of osmotic media on quality of fish fillets were different during osmotic treatment period. First, the changes in pH, L* and EC of fish fillets were bigger in the NaCl solution, and smaller changes in the sucrose solution. Second, pH of fish fillets in the NaCl solution was always lower than that of sucrose solution, but EC of fish fillets in the NaCl solution was significantly higher than that of sucrose solution.(3)Highly significant correlation of EC and osmotic time were observed, and the regression equations were established according to the results of influence on EC of fish fillets in the process of osmotic dehydration.

The impacts of vacuum microwave drying on osmosis dehydration of tilapia fillets

2018 ◽  
Vol 42 (1) ◽  
pp. e12956 ◽  
Author(s):  
Qi Wang ◽  
Bing Liu ◽  
Jun Cao ◽  
Chuan Li ◽  
Zhenhua Duan
Keyword(s):  
Microwave Drying ◽  
Vacuum Microwave ◽  
Tilapia Fillets

scholarly journals APLICAÇÃO DA ENERGIA DE MICRO-ONDAS PARA SECAGEM DA BANANA NANICA (Musa acuminata 'Dwarf Cavendish') SUBMETIDA AO PROCESSO DE OSMOSE

2020 ◽  
Vol 12 (1) ◽  
pp. 1-10
Author(s):  
Lara Beatriz Geromel ◽  
Irene Rodrigues Freitas
Keyword(s):  
Moisture Content ◽  
Osmotic Dehydration ◽  
Musa Acuminata ◽  
Drying Kinetics ◽  
Raw Material ◽  
Viable Alternative ◽  
Microwave Drying

In Brazil, bananas are extremely important because they are the second most cultivated fruit after citrus. Therefore, this work aimed to perform the osmotic dehydration of the dwarf banana (Musa acuminata'Dwarf Cavendish')associated with microwave drying. The characterization of the raw material, dehydration and domestic microwave drying, drying kinetics, rehydration capacity and characterization of the final product were performed. As a result it was noted that microwave drying was satisfactory for drying. A moisture content of 29.38% was obtained, a pH of 4.77 and a rehydration capacity of 174% in banana without pretreatment and 32.33%, 4.83% and 120% respectively for osmotically dehydrated. The use of this combination proved to be a viable alternative in extending the life of the Dwarf Cavendish.

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