Investigation into the Drying Kinetics of Salt Water Crab(Cardisoma Guanhumi)

  IJRES-book-cover  International Journal of Recent Engineering Science (IJRES)          
© 2022 by IJRES Journal
Volume-9 Issue-3
Year of Publication : 2022
Authors : Jonathan Biebelemo Jethrow, Egbe Ebiyeritei Wisdom
DOI : 10.14445/23497157/IJRES-V9I3P102

How to Cite?

Jonathan Biebelemo Jethrow, Egbe Ebiyeritei Wisdom, "Investigation into the Drying Kinetics of Salt Water Crab(Cardisoma Guanhumi)," International Journal of Recent Engineering Science, vol. 9, no. 3, pp. 7-12, 2022. Crossref,

Crab meat degrades rapidly due to microbial decay after death, classifying it as highly perishable seafood (the Crayfish and lobsters alike). As a result, its economic value is affected. Drying is one of the techniques that will provide consumers with ready-to-eat dried Crabmeat to incorporate into everyday meals such as soups and sauces. Thus, the drying behavior of the crab on thin layers was investigated in this study. As the heating source, a laboratory convective oven dryer was used, with temperatures (ranging from 60 to 100°C) applied in multiples of 10°C. The drying profile, similar to high moisture sea foods, showed a typical falling rate period without a clear constant rate for all temperature levels used in this study. The layer thickness was approximately 45 mm. The experiments’ data on moisture loss (diffusion) fit the three widely used semi-empirical thin-layer models of Lewis, Henderson-Pabis, and Page. Their applicability was confirmed using statistical variables like Root Mean Square (R2 ), X2 , and RSME. This was done to select a thin-layer model that would suitably describe the samples’ drying kinetics over the temperature range selected for this study. Therefore, it was assumed that the Henderson-Pabis and Lewis models had correctly predicted the samples drying behavior at the chosen temperature ranges.

Saltwater crabs, Thin-layer drying, Drying kinetics, Effective diffusivity, Activation energy.

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