Title

Drying and shrinkage characteristics of processed sandfish (Holothuria scabra)

Date

2016

Abstract

A simple drying study was performed to determine drying rates and shrinkage characteristics of processed sandfish (Holothuria scabra). Degutted, cleaned and boiled samples were dried at 60, 70, and 80 deg C. Moisture content in terms of the dimensionless moisture ratio was monitored over time; the data was fitted to three drying questions exponential model, Page model and two-compartment model. Shrinkage and volume ratios were determined through measurements or major external dimensions (Length, width and thickness) and volume before and after drying. The three drying models gave as a good fit to the drying data; the highest R sq values were given by the Page model. The estimated drying time to reach a semi-dried state (moisture content of 0.61 g/g dry matter) or fully dried condition (0.18 g/g dry matter for drying temperatures of 60-80 deg C were 1/2 day or 1 day, respectively. Shrinkage ratios showed that changes in dimensions (length, width, or thickness) could reach 25-40% of the original dimensions. In terms of volume, shrinkage was 25-33% of the original volume. Drying temperature has no significant effect on shrinkage with respect to dimension or volume.

Book Title

Increasing sea cucumber production and value of dried sea cucumber products: project 3: Enhancing the sea cucumber industry appropriate processing technology

Language

English

En – AGROVOC descriptors

HOLOTHURIA SCABRA; SEA CUCUMBERS; DRIED PRODUCTS; PROCESSED PRODUCTS; TEMPERATURE; SHRINKAGE; DRYING

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