Citation
Che Ku Nur Ain Mardhiah Che Ku Azman, . and Mohd Tarmizan Ibrahim, . The influence of drying temperatures and methods on the drying characteristics of IkanBakar paste. pp. 112-123. ISSN 2180-1983
Abstract
Drying is one of the popular preservation methods in food products. This work was done to investigate the influence of the drying temperatures and methods on the drying characteristics of ikan bakar paste. The ikanbakar paste was dried by using oven drying and vacuum drying methods at temperatures of 50C 60C and 70C. The drying rate was estimated from the moisture content and drying time data. The drying curve showed the falling rate period as the drying rate decreased with increasing time. For colour analysis of the paste the L values from the oven drying method were lower than those from the vacuum drying method ranging from 7.4210 to 7.2752. This showed that the colour of paste from oven drying was darker than vacuum drying. The mathematical models used to describe the drying curve of ikan bakarpaste were Lewis Page Two-term and Midilliet. al. model. The performance of these models was evaluated by comparing their root mean square error (RSME) and chi-square (X)values and it was found that the most suitable model was the Two-term model. There were insignificant differences between the effective moisture diffusivity (Deff) values for the ikan bakar paste in both drying methods.
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Abstract
Drying is one of the popular preservation methods in food products. This work was done to investigate the influence of the drying temperatures and methods on the drying characteristics of ikan bakar paste. The ikanbakar paste was dried by using oven drying and vacuum drying methods at temperatures of 50C 60C and 70C. The drying rate was estimated from the moisture content and drying time data. The drying curve showed the falling rate period as the drying rate decreased with increasing time. For colour analysis of the paste the L values from the oven drying method were lower than those from the vacuum drying method ranging from 7.4210 to 7.2752. This showed that the colour of paste from oven drying was darker than vacuum drying. The mathematical models used to describe the drying curve of ikan bakarpaste were Lewis Page Two-term and Midilliet. al. model. The performance of these models was evaluated by comparing their root mean square error (RSME) and chi-square (X)values and it was found that the most suitable model was the Two-term model. There were insignificant differences between the effective moisture diffusivity (Deff) values for the ikan bakar paste in both drying methods.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Food products |
| AGROVOC Term: | Fish pastes |
| AGROVOC Term: | Drying |
| AGROVOC Term: | Ovens |
| AGROVOC Term: | Vacuum drying |
| AGROVOC Term: | Temperature |
| AGROVOC Term: | Colour |
| AGROVOC Term: | Moisture content |
| AGROVOC Term: | Shelf life |
| AGROVOC Term: | Food preservation |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/10097 |
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