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Drying and quality

characteristics of
tilapia fish fillets
dried
with hot air-
microwave heating
Zhen-hua Duan, Li-na Jiang, Ju-lan Wang,
Xiao-yang Yu, Tao Wang
ABSTRACT
Aim:
To study the effect of hot air-microwave
heating on the drying and quality
characteristics of fresh tilapia fish fillets

Experimental drying curves:


200, 400 and 600W
ABSTRACT

Temperatures:
40 and 50 c

Constant air velocity:


1.5 m/s
INTRODUCTION

Tilapia (Family:Cichlidae)
Oreochromis
Sarotherodon
Tilapia
INTRODUCTION
Have been distributed throughout the world
and have become the second most important
food fishes in the world
Ideal for aquaculture
Grow rapidly, reproduce easily, adapt to a
wide range of environmental conditions and
accept artificial feeds
Have good-tasting flesh
Used in many cuisines, and their
INTRODUCTION
Global production was influenced by rapid
expansion of tilapia culture in China, the
Philippines, Thailand, Indonesia, and Egypt
China: leading producer
Drying of fish preserves fish by inactivating
enzymes and removing the moisture
necessary for bacterial and mold growth
INTRODUCTION

Drying types: thermal drying, osmotic


dehydration, and mechanical
dewatering
Air drying: consumes long time, poor
quality
Microwave energy: it heats quickly, is
energy efficient, safe and harmless,
MATERIALS AND METHODS

Sample Preparation Rehydration Ratio


Bought from: Market
(Haikou, China)
Size: 30mm20mm3mm

Shrinkage Ratio Recovery Ratio


MATERIALS AND METHODS
Moisture Content Drying Procedure

Vacuum Oven Method

Pre-drying Procedure
Statistical Analysis
ANOVA procedures
(SPSS 10.0 for
Windows)
p < 0.05.
RESULTS
Effect of the microwave power on the moisture content of pre-dehydrated fish
fillets
Themoisturecontentsdecreasedwiththeincreasinginmicrowavepower of
pre-dryingusinghotair.
decreased moisture content ->increasedevaporationofwaterbothonthe
surfaceofandinthefishfilletsduetoincreasingtemperaturesbymicrowave
heating.
RESULTS

ThedryingratesinFig.2canbeseentobegreaterthanthoseofthecurvesinFig.1.
Thehigherhotairtemperaturesledtothehigherdryingratesofsamples.
RESULTS

Therequireddryingtimewaslessthan6min forobtainingthefinalproductsof
12%ofmoisturecontent(d.b)whenfishfilletsdriedbymicrowavedryingat
400Wafterpre-driedat50Cfor4h.
However,accordingtoDuan(2006),itisatleastrequired19 htodrythefresh
fishfillettofinalproductsof12%MCusing50Cofhotair.
RESULTS
Effect of pre-drying on the shrinkage ratio of fish fillets during
microwave drying

Rs = shrinkage ratio of the sample


Vo = initial volume of sample before drying
Vt = volume of sample during drying at time t
RESULTS
Shrinkage increased with the drying time.
RESULTS

Table 1. Shrinkage ratio after pre-drying at 40C, t = 2 min


Microwave Power Shrinkage ratio
200 W 0.54
400 W 0.62
600 W 0.65

When microwave drying time was constant, the shrinkage ratio increased slightly with the
microwave power increasing
RESULTS

Att=0min,theshrinkageratiosofthefishfilletspre-driedwithhotairbetween40Cand50C
were42%and58%,respectively.Thehigherhotairtemperatureledtothe higher shrinkage ratio
offishfillets.
RESULTS

Theinfluenceofpre-dryingat40Cwasgreaterthanthatat50Contheshrinkageratioof
samplesduringmicrowavedryingperiod.
RESULTS
Thisisbecausemoisturecontentofsamplespre-driedfor4hat40Cwashigher
comparedtothatat50C.Muchmoremoisturewasremovedrapidlyduring
microwavedrying,whichresultedingreaterchangesofshrinkageratiounderthe
samedryingcondition.

Withthemicrowavedryingcontinued,themoisturecontentofsamplesdecreased,
thedifferenceofmoisturecontentbetweentwotemperatureswasreduced,sothe
changesinshrinkageratiodecreasedaccordingly.

Therefore,temperatureofpre-dryingbeforemicrowavedryingwasthemainfactor
affectingtheshrinkageratioofdriedfillets.
RESULTS
Effect of pre-drying on the recovery ratio of fish fillets during
microwave drying

Rrec = recovery ratio of the sample


m = weight of the sample during drying
mo=weight of fresh sample before drying
RESULTS

Effect of different pre-drying temperature (40 C, 50 C) on the recovery ratio of samples


Atconstantmicrowavepower,therecoveryratiodecreasedslightlywiththeextensionofmicrowave
dryingtime,andthechangetrendswereveryflat
Themicrowavedryingtimewasnotthemainfactoraffectingtherecoveryratio.
RESULTS

Meanwhile,therecoveryratioreducedwiththeincreaseinmicrowavepowerwhenmicrowavedryingtime
wasfixed.

Table 2. Recovery Ratio at t=8 min (T=40oC)


Microwave Power Recovery Ratio
200 W 0.52
400 W 0.45
600 W 0.42
RESULTS

Effect of different pre-drying temperature (40 C, 50 C) on the recovery ratio of samples


Alltherecoveryratiosoffishfilletspre-driedat40Cwerehigherthanthoseat50Cwhenthe
microwavedryingtimeandpowerwasfixed
Thetemperatureofpre-dryingwasimportantfactoraffectingtherecoveryratio.
CONCLUSION
Hotairdryingfollowedbymicrowavedryingcandecrease
remarkablydryingtimefordryingfreshtilapiafilletscompared
withhotairdrying.
Themoisturecontentatthechange-overbetweenairdryingand
microwavedryingshouldbeabout0.5gH2O/g.
Hotair-microwavedryingtechnologycanbeusedfordehydration
offreshtilapiafilletsduetodecreasedryingtimeandimprove
quality.
CONCLUSION
Effectsofmicrowavepowerandhotairtemperatureondrying
characteristicoffishfilletsduringthehotair-microwavedrying
weresignificant.
Anincreaseinmicrowavepowerresultedinadecreasein
moisturecontentoffillets;thedifferenceisobviousinstarting
pointforthemicrowavedryingregardingmoisturecontentdueto
thetwodifferentairtemperatures.
Theinfluenceofthehotairtemperatureontheshrinkageratio
wassignificant.Theshrinkageratioincreasedwithincreaseofair
temperature
CONCLUSION

However, the change of the recovery


ratio was contrary to that of the
shrinkage ratio, the recovery ratio
decreased with increase of microwave
power and air temperature.
REFERENCES

Duan, Z., Jiang, L., Wang, J., Yu, X., & Wang, T.
(2010). Food and Bioproducts Processing Drying
and quality characteristics of tilapia fish fillets
dried with hot air-microwave heating. Food and
Bioproducts Processing, 89(4), 472476.
https://doi.org/10.1016/j.fbp.2010.11.005

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