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The effect of ultrasonic (US) pre-treatment on the drying characteristics of  Loligo vulgaris  (European squid) was investigated in oven and vacuum oven. In each method, effective moisture diffusivities ( D eff) and activation energies ( E a) were determined. According to mathematical modeling with fifteen models, the Midilli and Kucuk model best fit the oven and US vacuum oven; Alibas and parabolic best fit the vacuum oven and US oven, respectively.  D effvalues were found to be between 0.612–1.84 × 10 −10  m 2 /s. Vacuum increased the E a  values, and the highest E a  was found as 47.67 kJ/mol with vacuum oven. The lowest ΔE value was obtained with the US vacuum oven. As a result, it was observed that US pretreatment was beneficial in color protection while increasing the drying time, whereas vacuum shortened the drying time and was effective in color protection.

The Ultrasound Effect on the Drying Characteristics of Loligo vulgaris by the Methods of Oven and Vacuum-oven