Open AccessDried salted anchovy different processing methods: drying kinetics and modelling
Author(s) -
Tri Winarni Agustini,
Akhmad Suhaeli Fahmi,
Putut Har Riyadi
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(s3).011
Subject(s) - salting , anchovy , brine , boiling , food science , chemistry , fishery , organic chemistry , fish <actinopterygii> , biology
Dried salted anchovy is processed with a combination of the salting and drying processes.Methods of salting and drying will determine the characteristics of the end product. Theprocess of salting can be done by soaking (S) or boiling (B) in brine and drying can bedone by mechanical drying (MD) or electric oven (OD). This study is aimed to determinethe drying kinetics and mathematical models of dried salted anchovy processed withboiled salting and drying in the mechanical dryer (BMD), soaked salting and drying in themechanical dryer (SMD) and boiled salting and drying in the oven (BOD). In the soakingtreatment, fresh anchovy was soaked in 5% brine for 30 mins, while in boiling treatment,anchovy boiled in 5% brine for 10 mins. After the salting process was done, the anchovywas dried at 40°C for 3 hrs. The result has shown that BMD gives the highest dryingconstant. The page model is more suitable than other mathematical models because it hasthe highest R2and the lowest SEE (Standard Error Estimates) value. The result of theeffective diffusivity of BMD, SMD and BOD are 1.28067×10-10, 2.46685×10-10,1.80245×10-10. This research will contribute to the improvement of the drying and saltingmethod to achieve a better quality of dried salted anchovies.