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Turkish Journal of Fisheries and Aquatic Sciences 2025, Vol 25, Num, 2     (Pages: TRJFAS26452)
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Determination of Drying Characteristics of Various Seafood by Freeze-drying Method and Investigation of the Effect of Ultrasonic Pretreatment

Zehra Ozden Ozyalcin 1 ,Elif Güles 1 ,Deniz Uygunoz 1 ,Fatih Bozkurt 2 ,Osman Sagdic 2 ,Ibrahim Doymaz 1 ,Nurcan Tugrul 1 ,Emek Derun 1 ,Azmi Seyhun Kipcak 1

1 Department of Chemical Engineering, Faculty of Chemistry and Metallurgy Engineering, Yildiz Technical University, Istanbul, Türkiye.
2 Department of Food Engineering, Faculty of Chemistry and Metallurgy Engineering, Yildiz Technical University, Istanbul, Türkiye DOI : 10.4194/TRJFAS26452 Viewed : 65 - Downloaded : 44 Freeze-drying properties, effective moisture diffusivity, mathematical modeling, and quality parameters of squid, shrimp, and mussels were investigated. Samples were evaluated as ultrasonic (US) pre-treated and untreated. Drying times were found to be 420 minutes in all samples, US pretreatment decreased the moisture content after drying and increased drying rates. The highest fit for all models was found in the Alibas model. US pretreatment caused a decrease in ash content due to the release of some minerals into the water but did not cause a significant change in protein and crude lipid amounts. US pretreatment increased the lightness of the samples. Keywords : Freeze-drying Mussel Seafood Shrimp Squid