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Kinetics of Air Drying of Common Carp (cyprinus Carpio) and Their Composition Analysis

S. Pervin
Agricultural Engineer
Gazipur Sadar, DAE, Gazipur

M. S. Islam
Assistant Professor
SARD, BOU, Gazipur

M. N. Islam
Professor
Department of Food Technology and Rural Industries, BAU, Mymensingh.

Abstract/ Executive Summary:

The present study was concerned with the kinetics of air drying of common carp (Cyprinus carpio). Drying was done in a mechanical dryer at three different thickness and variable temperature. Different sizes and thickness of common carp were used to study the drying characteristics. The values of the exponent 'n' of the power law equations for common carp are 0.39, 0.45 and 0.51 for big, medium and small sizes, respectively. The activation energy for diffusion of water from big, medium and small sizes common carp were 4.403, 4.896 and 50512 kCal/g-mole, respectively. The chemical composition of fresh and dried common carp was determined. There was significantly higher amount of nutrient content per unit weight of dried common carp than fresh ones.

Keywords: Kinetics, Air drying, Common carp, Composition analysis

Location: Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, BAU, Mymensingh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Carp fish

Objectives:

1. To know the drying behavior of lean fish such as common carp (Cyprinus carpio) and

2. To analyze the nutrient content of fresh and dried fish.

Methodology:

The study was conducted in the laboratory of the Department of Food Technology and Rural Industries (FTRI) the Faculty of Agricultural Engineering and Technology (AET), Bangladesh Agricultural University (BAU), Mymensingh. Different sizes (big, medium and small) fresh common carp was purchased from local market. The glass bottles and other chemicals required for processing and packaging of product were used from the laboratory stock (available in the department of FTRI, BAU). Study on drying of common carp was conducted using the method of mechanical. Cabinet dryer, model OV-162 was used for dried of common carp. The dryer consists of a chamber in which trays of products could be placed. Air was blown by a fan pass a heater and then across the trays of products to be dried. The velocity of air was recorded (0.6 m/sec) by an anemometer. To conduct drying experiments fishes were divided into three groups (big, medium and small sizes) and each group of fish was cut up to 7mm, 10mm and 13mm thickness slices. Each group of common carp were taken for determination of initial moisture content and were placed in trays and drying commenced in the drier at a constant air velocity (0.6 m/sec) and at a specific air dry bulb temperature (45°C, 50°C and 55°C). Weight loss was used as a measure of the extent of drying. The raw and processed samples were analyzed for the moisture, ash, fat and protein contents. Moisture content, total ash, crude fat and protein were determined by using AOAC, AOAC 14.006, 7.049 and 2.049 method. All the determinations were done in triplicate and the result were expressed as mean value.

Source of Information: Journal of Agricultural Engineering, 2009, Vol.36/AE, pp:101-108, ISSN:0379-4318.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Different sizes and thickness of common carp were used to study the drying characteristics. The values of the exponent 'n' of the power law equations for common carp are 0.39, 0.45 and 0.51 for big, medium and small sizes, respectively. The activation energy for diffusion of water from big, medium and small sizes common carp were 4.403, 4.896 and 50512 kCal/g-mole, respectively. The chemical composition of fresh and dried common carp was determined. There was significantly higher amount of nutrient content per unit weight of dried common carp than fresh ones.

Knowledge Management: Journal