The experimental study and modelling the drying kinetics of mussels using ultrasound assisted vacuum drying

In the present study, chemical compositions, drying kinetics, quality parameters and energy consumptions for mediterranean or black mussel (Mytilus galloprovincialis) subjected to ultrasound assisted vacuum drying (UAVD) were analyzed between the range of 50-70 degrees C. During drying only falling rate periods were observed. Obtained conclusions demonstrated that the moisture content and drying rate were influenced by the ultrasound assisted vacuum drying method and the drying air temperature. The ultrasound assisted vacuum drying shortened the drying period and increased the effective moisture diffusivity (D-eff). Drying led to a considerable increasing of protein and fat content. Six well-known thin layer drying models were compared with regards to coefficients of determination. The Alibas model was selected as the best one. The activation energy was calculated as 3.80 kW/ kg. High L* and low dE values were obtained for dried mussels. Using of ultrasound assisted vacuum drying technique resulted in very low energy consumption.

Automated summary

Ultrasound assisted vacuum drying shortened drying time, increased effective moisture diffusivity, led to higher protein and fat content, and resulted in low energy consumption for Mediterranean or black mussels.