The Functional Expression of Drying on Dried Trout (Oncorhynchus mykiss W., 1792) By Using Different Temperature and Salt Concentration

Authors: AYDIN YAPAR, MUAMMER ERDÖL

Abstract: In this study, drying functions depend on temperature- time on dried trout (Oncorhynchus mykiss W.,1792) fillets by using four different temperatures and three different salt concentrations were investigated. 25% moisture for drying were accepted . For drying process was used a mechanical dryer. According to the results, drying times were 35 h. on unsalted group , 73 h. on 5% salt group and 105 h. on 10% salt group at 35 ºC; 28 h. on unsalted group, 41 h. on 5% salt group, 41 h. on 10% salt group at 45 ºC ; 14 h. on unsalted group , 18 h. on 5% salt group, 24 h. on 10% salt group at 55 ºC ; 11 h. on unsalted group, 16 h. on 5% salt group, 19 h. on 10% salt group at 65 ºC. The relationship between moisture % and time for the functional expression of drying were investigated depend on temperature and salt concentration. On the drawing graphics between moisture % and time Per temperature - salt concentration were observed to be a logaritmics function. However, the relationship between moisture and time were highly significant . A decrease in drying time of increasing temperature were done. On the other hand increasing salt concentrations was decrease to drying time.

Keywords: Fish, Drying, Drying function

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