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Hot air-assisted continuous infrared dryer for anchovy fish drying

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Title Hot air-assisted continuous infrared dryer for anchovy fish drying
Not Available
 
Creator Aniesrani Delfiya, D. S.
Sneha, R.
Prashob, K.
Murali, S.
Alfiya, P. V.
Samuel, M.P.
 
Subject Not Available
 
Description Not Available
This study was performed to assess the application of a hot air-assisted continuous infrared dryer for anchovy drying and to examine the drying characteristics of small- and large-sized anchovy fish. Experiments were carried out at the infrared radiation intensities of 1,000, 2,000, 3,000 W/m2 and IR source-sample distances of 5, 10, 15 cm. The impact of IR intensity and distance between the IR source and sample on moisture content, drying efficiency, drying time, specific energy consumption, water activity, rehydration ratio, shrinkage, and surface color change were evaluated using statistical analysis. The most efficient drying parameters were observed at 2,000 W/m2, 10 cm, and 2,000 W/m2, 5 cm for small and large anchovy fish, respectively, based on the drying and quality characteristics of dried anchovy fish. This study ensured the potential application of a hot air-assisted infrared drying system to acquire dried anchovy fish with increased shelf life.
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Date 2022-02-22T09:20:23Z
2022-02-22T09:20:23Z
2021-08-04
 
Type Research Paper
 
Identifier Aniesrani Delfiya, D. S., Sneha, R., Prashob, K., Murali, S., Alfiya, P. V. and Samuel, M. P.(2021) Hot air-assisted continuous infrared dryer for anchovy fish drying. J. Food Process Engg. e13824
0145-8876
http://krishi.icar.gov.in/jspui/handle/123456789/69951
 
Language English
 
Relation Not Available;
 
Publisher Wiley