Abstract
The general objective of this study was to determine the drying behavior of yellowfin tuna (Thunnus albacares) skin as benchmark research for processing tuna skin as food material. The drying temperature of 47±3°C and airflow rates of 0.95m/s and 0.80m/s were used. The target moisture content of 10.00% w.b. for the final product was attained from an initial moisture content of 61.86% w.b. Result shows that the drying rate was initially faster for 0.95m/s air velocity than at 0.80m/s. At 1.50hrs, case-hardening was observed for 0.95m/s so that drying became slower. Consequently, reaching the final moisture content took a longer time at 0.95m/s. This lead to significant differences in both drying time and drying rate, with better drying characteristics at a slower airflow rate of 0.80m/s. The findings of the study can be used to design a more energy-efficient system of processing tuna skin at mild drying conditions.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of Engineering, Environment and Agriculture Research
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
