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| Microwave Drying Characteristics and Kinetics of Tilapia Fillets Processed by Osmotic Dehydration Combined with Microwave Drying |
| HU Bingyang1, DUAN Zhenhua1,2,*, LI Yunren1 |
1.College of Food Science and Technology, Hainan University, Haikou 570228, China;
2.Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China |
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Abstract Tilapia fillets were processed by a hybrid drying method, namely osmotic dehydration combined with microwave
drying. The microwave drying characteristics and kinetics of tilapia were investigated. The effects of osmosis dehydration,
microwave power and loading on the microwave drying process were studied. The results indicated that the microwave
drying process involved three stages: accelerated drying, constant-rate drying and falling-rate. The group pretreated by
osmotic dehydration showed higher dehydration rate than control. Besides, with the increase of microwave power and
loading, the dehydration rate of tilapia fillets was increased. Furthermore, a drying kinetics model was established. The
Midilli model showed the best fit to the experimental data.
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