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Mavi midyenin (Mytilus edulis) dondurularak kurutma işleminde çeşitli ön işlemlerin etkisinin araştırılması

Year 2025, Volume: 42 Issue: 1, 48 - 55, 08.03.2025

Nurgul Alp , Zehra Ozden Ozyalcin , Azmi Seyhun Kıpçak

https://doi.org/10.12714/egejfas.42.1.07

Abstract

Bu çalışmada, mavi midyelerin çeşitli ön işlemlerle dondurularak kurutulması incelenmiş, etkin nem difüzyon değeri belirlenmiş ve kurutma verilerine matematiksel modeller uygulanmıştır. Ön işlemler şu şekilde uygulanmıştır: 1 ve 5 dakikalık ultrasonikasyon (US), 30 ve 60 saniyelik haşlama (BW), %10 tuzlu suda 30 ve 60 saniyelik haşlama; %10 tuzlu suda (BSW) 1 ve 5 dakikalık ozmotik dehidratasyon (OD) ve %20 tuzlu suda 1 ve 5 dakikalık OD. Mavi midye örnekleri, son nem içeriği %7'nin altına düşene kadar dondurularak kurutulmuştur. OD ön işlemi en düşük son nem içeriğini sağlarken, BW en yüksek son ürün nem içeriğine sahipti. En uygun matematiksel modeli seçmek için en yüksek belirleme katsayısı (R2), en düşük ortalama karekök hatası (RMSE) ve indirgenmiş ki-kare (χ2) değerleri kullanılmıştır. En iyi uyum sağlayan matematiksel modeller Alibas, Midilli & Küçük ve iki terimli üstel'dir.

Keywords

Mavi midye Mytilus edulis dondurarak kurutma liyofilizasyon matematiksel modelleme

Project Number

FYL-2023-5830

References

  • AOAC. (2005). Official Methods of Analysis. Association of Official Analytical Chemists. 18th Edition, AOAC International, Maryland, USA.
  • Azmi, M.H., Zaiddy, M.K.M., Noor, S.Z.M., & Suleiman, M.Y. (2024). Characterising thermal behaviour of smart greenhouse based on the dehydration performance. International Journal of Academic Research in Economics and Management Sciences, 13(1), 151-167 https://doi.org/10.6007/ijarems/v13-i1/20710
  • Bachir Bey, M., Richard, G., Meziant, L., Fauconnier, M.L., & Louaileche, H. (2017). Effects of sun‐drying on physicochemical characteristics, phenolic composition and in vitro antioxidant activity of dark fig varieties. Journal of Food Processing and Preservation, 41(5), e13164. https://doi.org/10.1111/jfpp.13164
  • Bakal, S.B., Sharma, G.P., Sonawane, S.P., & Verma, R.C. (2012). Kinetics of potato drying using fluidized bed dryer. Journal of food science and technology, 49, 608-613. https://doi.org/10.1007/s13197-011-0328-x
  • Calín-Sánchez, Á., Lipan, L., Cano-Lamadrid, M., Kharaghani, A., Masztalerz, K., Carbonell-Barrachina, Á.A., & Figiel, A. (2020). Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods, 9(9), 1261. https://doi.org/10.3390/foods9091261
  • da Conceição Silva, M.A., da Silva, Z.E., Mariani, V.C., & Darche, S. (2012). Mass transfer during the osmotic dehydration of West Indian cherry. LWT-Food Science and Technology, 45(2), 246 252. https://doi.org/10.1016/j.lwt.2011.07.032
  • Doymaz, İ. (2012). Air‐drying characteristics, effective moisture diffusivity and activation energy of grape leaves. Journal of Food Processing and Preservation, 36(2), 161-168. https://doi.org/10.1111/j.1745-4549.2011.00557.x
  • Dweh, T.J., Nayak, J., Rou,t P., Parween, A. (2024) Food Storage and Preservation. In Futuristic Trends in Agriculture Engineering & Food Sciences, Vol. 3, Book 24, Chapter 9, 102-115, IIP Series, e-ISBN: 978-93-5747-688-. https://doi.org/10.58532/V3BCAG24CH9
  • Kipcak, A.S. (2017). Microwave drying kinetics of mussels (Mytilus edulis). Research on Chemical Intermediates, 43, 1429-1445. https://doi.org/10.1007/s11164-016-2707-4
  • Kipcak, A.S., & Doymaz, I. (2020). Mathematical modeling and drying characteristics investigation of black mulberry dried by microwave method. International Journal of Fruit Science, 20(sup3), S1222-S1233. https://doi.org/10.1080/15538362.2020.1782805
  • Kipcak, A.S., Doymaz, İ., & Moroydor-Derun, E. (2019). Infrared drying kinetics of blue mussels and physical properties. Chemical Industry and Chemical Engineering Quarterly, 25(1), 1-10. https://doi.org/10.2298/CICEQ170808014K
  • Kipcak, A.S., & İsmail, O. (2021). Microwave drying of fish, chicken and beef samples. Journal of Food Science and Technology, 58, 281-291. https://doi.org/10.1007/s13197-020-04540-0
  • Kipcak, A.S., Moroyder- Derun, E.M., Tugrul, N., & Doymaz, İ. (2021). Drying characteristics of blue mussels by traditional methods. Chemical Industry & Chemical Engineering Quarterly, 27(3), 279-288. https://doi.org/10.2298/CICEQ200920046K
  • Kocabay, Ö.G. (2021). The experimental study and modelling the drying kinetics of mussels using ultrasound assisted vacuum drying. Journal of the Indian Chemical Society, 98(10), 100148. https://doi.org/10.1016/j.jics.2021.100148
  • Kovacı, T., & Dikmen, E. (2018). Drying systems, energy consumption and product quality and sample system design. Teknik Bilimler Dergisi, 8(2), 25-39. (in Turkish with English abstract)
  • Li, G., Wang, Q., & Zhou, H. (2023). Research on the application of vacuum freeze-drying technology for food. In E3S Web of Conferences (Vol. 370, p. 01004). EDP Sciences. https://doi.org/10.1051/e3sconf/202337001004
  • Murphy, J.N., Schneider, C.M., Mailänder, L.K., Lepillet, Q., Hawboldt, K., & Kerton, F. M. (2019). Wealth from waste: Blue mussels (Mylitus edulis) offer up a sustainable source of natural and synthetic nacre. Green Chemistry, 21(14), 3920-3929. https://doi.org/10.1039/C9GC01244C
  • Ozyalcin, Z. O., & Kipcak, A. S. (2021). The effect of ultrasonic pre-treatment on the temperature controlled infrared drying of Loligo vulgaris and comparison with the microwave drying. Turkish Journal of Fisheries and Aquatic Sciences, 21(3), 135-145. https://doi.org/10.4194/1303-2712-v21_3_04
  • Ozyalcin, Z.O., & Kipcak, A.S. (2022). The ultrasound effect on the drying characteristics of Loligo vulgaris by the methods of oven and vacuum-oven. Journal of Aquatic Food Product Technology, 31(2), 187-199. https://doi.org/10.1080/10498850.2021.2024634
  • Özyalcin, Z. Ö., & Kıpçak, A. S. (2023a). 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
  • Özyalçın, Z.Ö., & Kıpçak, A.S. (2023b). Rehydration characteristics and kinetics of traditionally dried mussels at different temperatures. Sigma Journal of Engineering and Natural Sciences, 41(4), 858-867. https://doi.org/10.14744/sigma.2022.00044
  • Ozyalcin, Z.O., Kipcak, A.S., & Tugrul, N. (2023). The effect of various methods on the drying kinetics and mathematical modelling of seabass (Dicentrarchus labrax). Journal of Aquatic Food Product Technology, 32(4), 384 395. https://doi.org/10.1080/10498850.2023.2227853
  • Sacilik, K., Keskin, R., & Elicin, A.K. (2006). Mathematical modelling of solar tunnel drying of thin layer organic tomato. Journal of Food Engineering, 73(3), 231 238. https://doi.org/10.1016/j.jfoodeng.2005.01.025
  • Sevim, S., Derun, E., Tuğrul, N., Doymaz, I., & Kipçak, A. (2019). Temperature controlled infrared drying kinetics of mussels. Journal of the Indian Chemical Society, 96(9), 1233-1238.
  • Sevim, S., Ozyalcin, Z.O., & Kipcak, A.S. (2023). Drying and rehydration characteristics of microwave dried Mytilus edulis. Turkish Journal of Fisheries and Aquatic Sciences, 23(12), TRJFAS23601. https://doi.org/10.4194/TRJFAS23601
  • Wang, Q., Liu, B., Cao, J., Li, C., & Duan, Z. (2019). The impacts of vacuum microwave drying on osmosis dehydration of tilapia fillets. Journal of Food Process Engineering, 42(1), e12956. https://doi.org/10.1111/jfpe.12956

Investigation of the effect of various pretreatments on the freeze-drying process of blue mussel (Mytilus edulis)

Year 2025, Volume: 42 Issue: 1, 48 - 55, 08.03.2025

Nurgul Alp , Zehra Ozden Ozyalcin , Azmi Seyhun Kıpçak

https://doi.org/10.12714/egejfas.42.1.07

Abstract

In this study, freeze-drying of blue mussels with various pretreatments was investigated, the effective moisture diffusion value was determined, and mathematical models were applied to the drying data. Pretreatments were applied as: 1- and 5-min ultrasonication (US), 30- and 60-sec blanching (BW), 30- and 60-sec blanching in 10% salt water (BSW); 1- and 5-min osmotic dehydration (OD)in 10% salt water and 1- and 5-min OD in 20% salt water. Blue mussel samples were freeze-dried until the final moisture content dropped below 7%. The OD pretreatment provided the lowest final moisture content, while the BW had the highest final product moisture content. The highest coefficient of determination (R2), the lowest root mean square error (RMSE), and reduced chi-square (χ2) values were used to select the most appropriate mathematical model. The best fitting mathematical models were Alibas, Midilli & Kucuk, and two-term exponential.

Keywords

Blue mussel Mytilus edulis freeze-drying lyophilization mathematical modelling

Ethical Statement

No specific ethical approval was necessary for the study.

Supporting Institution

Yıldız Technical University Scientific Research Project Coordination

Project Number

FYL-2023-5830

References

  • AOAC. (2005). Official Methods of Analysis. Association of Official Analytical Chemists. 18th Edition, AOAC International, Maryland, USA.
  • Azmi, M.H., Zaiddy, M.K.M., Noor, S.Z.M., & Suleiman, M.Y. (2024). Characterising thermal behaviour of smart greenhouse based on the dehydration performance. International Journal of Academic Research in Economics and Management Sciences, 13(1), 151-167 https://doi.org/10.6007/ijarems/v13-i1/20710
  • Bachir Bey, M., Richard, G., Meziant, L., Fauconnier, M.L., & Louaileche, H. (2017). Effects of sun‐drying on physicochemical characteristics, phenolic composition and in vitro antioxidant activity of dark fig varieties. Journal of Food Processing and Preservation, 41(5), e13164. https://doi.org/10.1111/jfpp.13164
  • Bakal, S.B., Sharma, G.P., Sonawane, S.P., & Verma, R.C. (2012). Kinetics of potato drying using fluidized bed dryer. Journal of food science and technology, 49, 608-613. https://doi.org/10.1007/s13197-011-0328-x
  • Calín-Sánchez, Á., Lipan, L., Cano-Lamadrid, M., Kharaghani, A., Masztalerz, K., Carbonell-Barrachina, Á.A., & Figiel, A. (2020). Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods, 9(9), 1261. https://doi.org/10.3390/foods9091261
  • da Conceição Silva, M.A., da Silva, Z.E., Mariani, V.C., & Darche, S. (2012). Mass transfer during the osmotic dehydration of West Indian cherry. LWT-Food Science and Technology, 45(2), 246 252. https://doi.org/10.1016/j.lwt.2011.07.032
  • Doymaz, İ. (2012). Air‐drying characteristics, effective moisture diffusivity and activation energy of grape leaves. Journal of Food Processing and Preservation, 36(2), 161-168. https://doi.org/10.1111/j.1745-4549.2011.00557.x
  • Dweh, T.J., Nayak, J., Rou,t P., Parween, A. (2024) Food Storage and Preservation. In Futuristic Trends in Agriculture Engineering & Food Sciences, Vol. 3, Book 24, Chapter 9, 102-115, IIP Series, e-ISBN: 978-93-5747-688-. https://doi.org/10.58532/V3BCAG24CH9
  • Kipcak, A.S. (2017). Microwave drying kinetics of mussels (Mytilus edulis). Research on Chemical Intermediates, 43, 1429-1445. https://doi.org/10.1007/s11164-016-2707-4
  • Kipcak, A.S., & Doymaz, I. (2020). Mathematical modeling and drying characteristics investigation of black mulberry dried by microwave method. International Journal of Fruit Science, 20(sup3), S1222-S1233. https://doi.org/10.1080/15538362.2020.1782805
  • Kipcak, A.S., Doymaz, İ., & Moroydor-Derun, E. (2019). Infrared drying kinetics of blue mussels and physical properties. Chemical Industry and Chemical Engineering Quarterly, 25(1), 1-10. https://doi.org/10.2298/CICEQ170808014K
  • Kipcak, A.S., & İsmail, O. (2021). Microwave drying of fish, chicken and beef samples. Journal of Food Science and Technology, 58, 281-291. https://doi.org/10.1007/s13197-020-04540-0
  • Kipcak, A.S., Moroyder- Derun, E.M., Tugrul, N., & Doymaz, İ. (2021). Drying characteristics of blue mussels by traditional methods. Chemical Industry & Chemical Engineering Quarterly, 27(3), 279-288. https://doi.org/10.2298/CICEQ200920046K
  • Kocabay, Ö.G. (2021). The experimental study and modelling the drying kinetics of mussels using ultrasound assisted vacuum drying. Journal of the Indian Chemical Society, 98(10), 100148. https://doi.org/10.1016/j.jics.2021.100148
  • Kovacı, T., & Dikmen, E. (2018). Drying systems, energy consumption and product quality and sample system design. Teknik Bilimler Dergisi, 8(2), 25-39. (in Turkish with English abstract)
  • Li, G., Wang, Q., & Zhou, H. (2023). Research on the application of vacuum freeze-drying technology for food. In E3S Web of Conferences (Vol. 370, p. 01004). EDP Sciences. https://doi.org/10.1051/e3sconf/202337001004
  • Murphy, J.N., Schneider, C.M., Mailänder, L.K., Lepillet, Q., Hawboldt, K., & Kerton, F. M. (2019). Wealth from waste: Blue mussels (Mylitus edulis) offer up a sustainable source of natural and synthetic nacre. Green Chemistry, 21(14), 3920-3929. https://doi.org/10.1039/C9GC01244C
  • Ozyalcin, Z. O., & Kipcak, A. S. (2021). The effect of ultrasonic pre-treatment on the temperature controlled infrared drying of Loligo vulgaris and comparison with the microwave drying. Turkish Journal of Fisheries and Aquatic Sciences, 21(3), 135-145. https://doi.org/10.4194/1303-2712-v21_3_04
  • Ozyalcin, Z.O., & Kipcak, A.S. (2022). The ultrasound effect on the drying characteristics of Loligo vulgaris by the methods of oven and vacuum-oven. Journal of Aquatic Food Product Technology, 31(2), 187-199. https://doi.org/10.1080/10498850.2021.2024634
  • Özyalcin, Z. Ö., & Kıpçak, A. S. (2023a). 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
  • Özyalçın, Z.Ö., & Kıpçak, A.S. (2023b). Rehydration characteristics and kinetics of traditionally dried mussels at different temperatures. Sigma Journal of Engineering and Natural Sciences, 41(4), 858-867. https://doi.org/10.14744/sigma.2022.00044
  • Ozyalcin, Z.O., Kipcak, A.S., & Tugrul, N. (2023). The effect of various methods on the drying kinetics and mathematical modelling of seabass (Dicentrarchus labrax). Journal of Aquatic Food Product Technology, 32(4), 384 395. https://doi.org/10.1080/10498850.2023.2227853
  • Sacilik, K., Keskin, R., & Elicin, A.K. (2006). Mathematical modelling of solar tunnel drying of thin layer organic tomato. Journal of Food Engineering, 73(3), 231 238. https://doi.org/10.1016/j.jfoodeng.2005.01.025
  • Sevim, S., Derun, E., Tuğrul, N., Doymaz, I., & Kipçak, A. (2019). Temperature controlled infrared drying kinetics of mussels. Journal of the Indian Chemical Society, 96(9), 1233-1238.
  • Sevim, S., Ozyalcin, Z.O., & Kipcak, A.S. (2023). Drying and rehydration characteristics of microwave dried Mytilus edulis. Turkish Journal of Fisheries and Aquatic Sciences, 23(12), TRJFAS23601. https://doi.org/10.4194/TRJFAS23601
  • Wang, Q., Liu, B., Cao, J., Li, C., & Duan, Z. (2019). The impacts of vacuum microwave drying on osmosis dehydration of tilapia fillets. Journal of Food Process Engineering, 42(1), e12956. https://doi.org/10.1111/jfpe.12956
There are 26 citations in total.

Details

Primary Language English
Subjects Chemical Engineering (Other), Aquaculture and Fisheries (Other)
Journal Section Articles
Authors

Nurgul Alp 0009-0002-1528-7836

Zehra Ozden Ozyalcin 0000-0002-6662-5885

Azmi Seyhun Kıpçak 0000-0003-2068-6065

Project Number FYL-2023-5830
Publication Date March 8, 2025
Submission Date November 15, 2024
Acceptance Date February 18, 2025
Published in Issue Year 2025 Volume: 42 Issue: 1

Cite

APA Alp, N., Ozyalcin, Z. O., & Kıpçak, A. S. (2025). Investigation of the effect of various pretreatments on the freeze-drying process of blue mussel (Mytilus edulis). Ege Journal of Fisheries and Aquatic Sciences, 42(1), 48-55. https://doi.org/10.12714/egejfas.42.1.07