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- Title
Influence of ultrasonic pretreatment on drying and thermodynamic characteristics of Asian seabass fish skin during air-frying process.
- Authors
Fikry, Mohammad; Benjakul, Soottawat; Al-Ghamdi, Saleh; Mittal, Ajay; Sarifudin, Achmat; Nilsuwan, Krisana; Dabbour, Mokhtar
- Abstract
Fried seabass fish skin is one of the favorite snack products in Asian countries. This study was aimed to examine the influence of ultrasonic pretreatment and varying air-frying temperatures on the dehydration and thermodynamic characteristics of fried seabass fish skin product. Additionally, the research sought to assess mathematical models for understanding the kinetics of moisture transfer and moisture distribution within the fish skin during air-frying. Results showed that irrespective of frying temperatures, the moisture content and water activity (aw) of the air-fried fish skin decreased as the frying duration extended. The accuracy of the mathematical models was confirmed in portraying moisture transfer dynamics (proposed models), fat content (FC), activation energy, and Gibbs' energy during the air-frying process through regression analysis. As a result, Fikry's model has accurately described mass transfer in fish skin during air-frying process. Furthermore, the diffusion model effectively illuminated the spatial moisture distribution within the fish skin across diverse processing conditions. Applying ultrasonic pretreatment and elevated air-frying temperatures resulted in reduced FC, effective moisture diffusivity, and enthalpy, accompanied by an increase in the Gibbs energy difference. This knowledge holds the potential to inform the design and optimization of the frying process in the food industry.
- Subjects
FISH skin; GIBBS' free energy; THERMODYNAMICS; FISH as food; MASS transfer; ULTRASONIC welding; ACTIVATION energy; THERMAL diffusivity; FRIED chicken
- Publication
Journal of Food Measurement & Characterization, 2024, Vol 18, Issue 6, p4147
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-024-02482-1