Evaluating the Performances of Interval Starting Accessibility Drying (ISAD) through Protein and Total Polyphenol Contents of Blue Crabmeat (Portunus segnis)
| Autor: | Hela Gliguem, Karim Allaf, Sihem Bellagha, Chaima Rekik, Wafa Hajji |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Air velocity
Residual water content ISAD Chemistry total polyphenols Chemical technology Process Chemistry and Technology Evaporation rate Airflow Bioengineering Portunus segnis TP1-1185 Limiting crabmeat proteins continuous drying Polyphenol Chemical Engineering (miscellaneous) Relative humidity Food science air velocity QD1-999 |
| Zdroj: | Processes Volume 9 Issue 10 Processes, Vol 9, Iss 1698, p 1698 (2021) |
| ISSN: | 2227-9717 |
| DOI: | 10.3390/pr9101698 |
| Popis: | Blue crab (Portunus segnis) proliferation on Tunisian coasts started in 2014/2015. It has heavily impacted the balance of other species, local biodiversity, and fishing activity. Limiting these drawbacks may be achieved through ways promoting crabmeat. For this purpose, two different drying modes were tested: Conventional convective drying (CCD) and interval starting accessibility drying (ISAD) under 45 °C and relative humidity of 40%. Several air velocities were assayed under CCD: 1.5, 2.5, 3.5, and 5 m.s−1. Two different ISAD tests were run with different time-related conditions: drying period of 15 s and tempering period of 15 or 60 s. Drying modes and operating conditions performances were compared through proteins and total polyphenol contents (TPCs) evolution during the treatment. Important polyphenol and protein losses were observed between raw and processed crabmeat. Airflow velocities have a significant effect on crabmeat quality preservation. ISAD method under 15 s/60 s allowed the best preservation of these quality parameters. TPC and proteins losses and kinetics during drying under CCD or ISAD were modelled and correlations were established between the quality parameters, the residual water content at all drying times, and the evaporation rate. |
| Databáze: | OpenAIRE |
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