Dried salted anchovy different processing methods: drying kinetics and modelling

Agustini T.W., . and Fahmi A.S., . and Riyadi P.H., . (2021) Dried salted anchovy different processing methods: drying kinetics and modelling. Food Research (Malaysia), 5 (S3). pp. 70-75. ISSN 2550-2166

Dried salted anchovy is processed with a combination of the salting and drying processes. Methods of salting and drying will determine the characteristics of the end product. The process of salting can be done by soaking (S) or boiling (B) in brine and drying can be done by mechanical drying (MD) or electric oven (OD). This study is aimed to determine the drying kinetics and mathematical models of dried salted anchovy processed with boiled salting and drying in the mechanical dryer (BMD), soaked salting and drying in the mechanical dryer (SMD) and boiled salting and drying in the oven (BOD). In the soaking treatment, fresh anchovy was soaked in 5% brine for 30 mins, while in boiling treatment, anchovy boiled in 5% brine for 10 mins. After the salting process was done, the anchovy was dried at 40°C for 3 hrs. The result has shown that BMD gives the highest drying constant. The page model is more suitable than other mathematical models because it has the highest R² and the lowest SEE (Standard Error Estimates) value. The result of the effective diffusivity of BMD, SMD and BOD are 1.28067×10ˉ¹⁰, 2.46685×10-¹⁰, 1.80245×10ˉ¹⁰. This research will contribute to the improvement of the drying and salting method to achieve a better quality of dried salted anchovies.

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Abstract

Dried salted anchovy is processed with a combination of the salting and drying processes. Methods of salting and drying will determine the characteristics of the end product. The process of salting can be done by soaking (S) or boiling (B) in brine and drying can be done by mechanical drying (MD) or electric oven (OD). This study is aimed to determine the drying kinetics and mathematical models of dried salted anchovy processed with boiled salting and drying in the mechanical dryer (BMD), soaked salting and drying in the mechanical dryer (SMD) and boiled salting and drying in the oven (BOD). In the soaking treatment, fresh anchovy was soaked in 5% brine for 30 mins, while in boiling treatment, anchovy boiled in 5% brine for 10 mins. After the salting process was done, the anchovy was dried at 40°C for 3 hrs. The result has shown that BMD gives the highest drying constant. The page model is more suitable than other mathematical models because it has the highest R² and the lowest SEE (Standard Error Estimates) value. The result of the effective diffusivity of BMD, SMD and BOD are 1.28067×10ˉ¹⁰, 2.46685×10-¹⁰, 1.80245×10ˉ¹⁰. This research will contribute to the improvement of the drying and salting method to achieve a better quality of dried salted anchovies.

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Item Type:	Article
Additional Information:	The 6th International Conference on Tropical and Coastal Region Eco-Development (ICTCRED) 2020
AGROVOC Term:	Anchovies
AGROVOC Term:	dried fish
AGROVOC Term:	salting
AGROVOC Term:	drying
AGROVOC Term:	fish processing
AGROVOC Term:	brines
AGROVOC Term:	mathematical models
AGROVOC Term:	food quality
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	29 Jan 2026 01:13
Last Modified:	29 Jan 2026 01:13
URI:	http://webagris.upm.edu.my/id/eprint/3304

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