TY - JOUR AU - SEYHUN KIPCAK, AZMI AU - DERUN, EMEK MOROYDOR AU - TUGRUL, NURCAN AU - DOYMAZ, İBRAHIM PY - 2021/10/26 Y2 - 2024/03/29 TI - DRYING CHARACTERISTICS OF BLUE MUSSELS BY TRADITIONAL METHODS: Original scientific paper JF - Chemical Industry & Chemical Engineering Quarterly JA - Chem. Ind. Chem. Eng. Q. VL - 27 IS - 3 SE - Articles DO - 10.2298/CICEQ200920046K UR - https://www.ache-pub.org.rs/index.php/CICEQ/article/view/872 SP - 279-288 AB - <p>In this study, characteristic drying behaviour and kinetics of blue mussels, which were dried with the traditional methods of cabinet-type, oven and vacuum oven drying, are studied. In a cabinet-type dryer there is air flow while in an oven dryer there is no air flow. In each method, D<sub>eff</sub> and E<sub>a</sub> are calculated and colour analyses are done. According to the results, mussels are dried between 270-120 min, 570-300 min and 390-210 min, for the cabinet-type dryer, oven and vacuum oven, respectively. In each method, the Midilli and Kucuk model best fits experimental data with high coefficient of determination (R<sup>2</sup>) between 0.9995-0.9984, 0.9996-0.9993, and 0.9997-0.9993 for cabinet-type, oven and vacuum oven dryer, respectively. D<sub>eff</sub> values were calculated between 1.89-4.94´10<sup>-9</sup> m<sup>2</sup>/s, 0.89-1.63´10<sup>-9</sup> m<sup>2</sup>/s and 1.17-2.28´10<sup>-9</sup> m<sup>2</sup>/s for cabinet-type dryer, oven and vacuum oven methods, respectively. Also, E<sub>a</sub> values were found to be 46.90, 29.57 and 32.85 kJ/mol, for cabinet-type dryer, oven and vacuum oven methods, respectively. The colour change was slightly affected by the change in the temperature.</p> ER -