Microwave Drying of Tilapia Fillets: Kinetics and Modeling

Bao Yan Zhang; Yin Zhe Jin; Yu Dong Cheng

doi:10.4028/www.scientific.net/AMR.396-398.1306

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 396-398Microwave Drying of Tilapia Fillets: Kinetics and...

Microwave Drying of Tilapia Fillets: Kinetics and Modeling

Abstract:

To study the effect of microwave output power on the drying kinetics of tilapia fillets, the drying experiments were carried out at 150W, 250W, 500W, 700W and 900W, respectively. And ten mathematical models were involved to fit experimental data. It was found that Midilli et al model gave a best fitness for this conditions applied. Besides, effective moisture diffusivity increased progressively from 1.6248×10^-9 (m²/s) to 10.0735×10^-9 (m²/s) as the power increased from 150W to 900W. In addition, to obtain more homogeneous samples, temperature distribution of tilapia fillets was analyzed when they were put in different layout forms.

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Periodical:

Advanced Materials Research (Volumes 396-398)

Pages:

1306-1312

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.396-398.1306

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Online since:

November 2011

Authors:

Bao Yan Zhang, Yin Zhe Jin, Yu Dong Cheng

Keywords:

Effective Moisture Diffusivity, Microwave Drying, Model, Temperature Distribution, Tilapia

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References

[2] where Deff is the effective moisture diffusivity (m2/s), L is the half thickness of tilapia fillets (L=0.0015m), t is drying time(s). For long drying time, n=1 [20], and then the natural logarithm of both sides can be taken, Eq. 2 can be written as:

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[3] Plotting experimental data in terms of lnMR versus time, the plot gives a straight line with a slope as shown in Eq. 4, effective moisture diffusivity can be typically determined.

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