Abstract
The aim of the present study was to report the drying characteristics and adsorption isotherms of Tilapia Fillets. The static weighing method was used to measure the storage temperatures (25, 35, and 45 °C) and the moisture content (0.11–0.97) and determine microwave vacuum dried adsorption characteristics and thermodynamic properties of tilapia fillet. Eight classical adsorption models were used to evaluate the nonlinear fitting of the experimental data. The results showed that the dry tilapia products type adsorption isotherm belongs to the type III isotherm curve. At a given temperature, the equilibrium moisture content increased with an increase of water activity. The Guggenheim–Anderson–de Boer model was the optimal model for describing the adsorption kinetics of dry tilapia fillet products. The characteristic thermodynamic parameters showed that the enthalpy entropy compensation theory showed that the adsorption process of dry tilapia fillet products was non-spontaneous and enthalpy driven. This study provides a scientific reference for the processing and storage stability of tilapia and other aquatic products.
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