Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 7, Volume 14, Issue 4 - Serial Number 52, September and October 2018, Pages 601-616   

Document Type: Research Article

DOI: 10.22067/ifstrj.v14i4.62801

Authors

Farnaz Hassanzadeh Rad; Fakhri Shahidi; Mohebbat Mohebbi^* ; Mohammad Reza Salahi

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

Introduction: Kilka Fish is one of the most popular seafood products available for aquaculture development. It is a rich source of proteins, vitamins and minerals such as calcium and phosphor. The highly perishable nature of Kilka fish has strongly attracted researchers to find new methods to extend its shelf life. Kilka fish powder can be used in many foods, such as soups, sauces, snacks, etc. Foam-mat drying is a new effective technique has recently gained much attention because it does not suffer from major problems associated with traditional dehydration methods, such as poor rehydration characteristics, unfavorable sensory profile, and long drying time. The main objectives of this study were: (1) to optimize the effective parameters (egg white powder and xanthan gum concentration, and whipping time) on foaming properties of Kilka fish; (2) to study the effects of drying temperature and foam thickness on the drying characteristics and select a suitable model for thin-layer drying of foam; (3) to compute effective moisture diffusivity and activation energy of foam during drying; and (4) to study the effects of drying conditions on moisture content, water activity, hygroscopicity and color of powders and microstructure of dried Kilka fish foams.

Materials and method: Fresh Kilka fish (C. delicatula) was obtained from the Pak Samar Miroud Company (Mazandaran, Iran). Xanthan gum and egg white powders were purchased from Sigma Chemical Company and Gol Powder Company (Golestan Province, Iran) respectively. The Kilka fish skin removed and cleaned, and then crushed using a kitchen blender to obtain a homogeneous and uniform mixture. Based on preliminary tests, xanthan gum solution was prepared by dissolving a suitable amount of the selected gum powder in distilled water and mixed with a magnetic stirrer to obtain a uniform solution. The resulted solution was cooled at 4°C for 18–24h to complete hydration. According to the experimental design, to prepare 100 g of samples, appropriate amount of fish, egg white powder, xanthan gum solution and distilled water were mixed a 250-mL beaker. The mixture was then whipped with a mixer (Gosonic, model No. GHM- 818, 250W, China) with maximum speed at ambient temperature during given time, which was recommended by Design-Expert software version 6.02 (Stat-Ease, Inc., Minneapolis, MN). Foaming conditions, namely amount of egg white powder, xanthan gum and whipping time, optimized using response surface methodology (RSM) for minimizing foam density (FD) and drainage volume (DV). To evaluate drying behavior of the optimized foam, drying was carried out in a batch-type thin-layer dryer at three drying temperatures (45, 60 and 75°C) on 3- and 5-mm thicknesses. Ten thin-layer drying models were evaluated in the kinetics research. The higher values of R2 and lower values of χ2 and RMSE were selected as the basis for goodness of fit. The effective moisture diffusivity was calculated using method of slopes. A Fick’s diffusion model with slab geometry was used to describe the transport of moisture during drying inside a single Kilka fish foam mat. Activation energy was calculated by a simple Arrhenius-type relationship, by plotting the ln (Deff) against the reciprocal of absolute temperature (1/T). The microstructure of the dried fish foam-mats was analyzed by a scanning electron microscope. Finally, the effects of drying conditions on physicochemical properties of fish powder including moisture content, water activity, hygroscopicity and color were investigated.

Results and Discussion: The optimum values of variables for best product quality in terms of minimum FD and DV corresponded to egg white powder 3.67 % (w/w), xanthan gum 0.28% (w/w) and whipping time 8.93 min. The amount of FD and DV for foam at these optimum conditions were 0.92 g/cm3 and 0 ml, respectively. As expected, the increase in drying temperature and decrease in foam load led to acceleration of the dehydration of Kilka fish foam. Based on the statistical tests performed, Weibull distribution model can describe drying behavior of foams for all drying processes. Moreover, Fick’s second law was employed to calculate the effective moisture diffusivity that varied from 7.266×10-8 to 1.31×10-7 m2/s and from 7.404×10-8 to 1.693×10-7 m2/s with activation energy values of 18.201 and 25.615 kJ/mol for foam thicknesses of 3 and 5 mm, respectively. It was noted that the effective moisture diffusivity was increased when the drying temperature increased. Results showed that at the higher thickness, the internal moisture migration occurs along a longer distance rather than lower thickness. Therefore, an increase in moisture diffusivity occurs both with increase in drying temperature and sample thickness. The analysis of scanning electron microscopy (SEM) micrographs showed that there is wide porous structure of dried foams at higher speeds drying. With increasing drying temperature (due to reduction of drying times), combination of adjacent bubbles and therefor, collapse of foam structure occur less. Higher temperature reduced moisture content and aw , and thickness rise increased moisture content and aw under the same thickness and drying temperature, respectively. This is due to the fact that at higher temperatures, the rate of heat transfer to the sample would increase, therefore, it provides greater driving force for moisture evaporation which results the dried foams with reduced moisture content and aw. Moreover, with increasing foam thickness due to increased drying times and probably collapsed structure of foams and therefor weak pore structure, drying was performed difficultly which causes to retain more water in dried foams. Drying conditions had significant effect on hygroscopicity of powders. Results of color investigation showed that in both thicknesses, powder produced at 60°C have higher L* and lower a*.

Keywords

Kilka fish; Foam mat drying; Foam properties; SEM; moisture diffusivity coefficient,; Powder properties

References

Akintoye, O. A. & Oguntunde, A. O.,1991, Preliminary investigation on the effect of foam stabilizers on the physical characteristics and reconstitution properties of foam-mat dried soy milk. Drying Technology, 9 (1),245–262.

Akpinar, E., Midilii, A. & Bicer, Y., 2003, Single layer drying behavior of potato slices in a convective cyclone dryer and mathematical modeling. Energy Convection and Management, 44, 1689-1705.

Alakali, J. S., Kucha, E. I. & Ariahu, C. C., 2010, drying characteristics of osmo-foam-mat mango pulp. Journal of agriculture, Biotechnology & Ecology, 3(1), 87-98.

Atarodi, M. R, 2014, Optimization of process parameters for spirulina platensis (Spirulina platensis) foam-mat drying. MSc thesis. Ferdowsi University of Mashhad.

Azizpour, M, 2012, Optimization of process parameters in foaming and evaluation of mass transfer kinetics in foam mat drying of shrimp (Penaeus indicus). MSc thesis. Ferdowsi University of Mashhad.

Baer, R. J., Wolkow, M. D. & Kasperson, K. M., 1997, Effect of emulsifiers on the body and texture of low fat ice cream. Journal of Dairy Science, 80, 3123–3132.

Bag, S. K., Srivastav, P. P. & Mishra, H. N., 2011, Optimization of process parameters for foaming of Bael (Aegle marmelos L.) fruit pulp. Food and Bioprocess Technology, 4 (8), 1450-1458.

Bikerman, J. J., 1973, Foams. New York, USA: Springer-Verlag.

Crank, J, 1975, The Mathematics of Diffusion. Oxford University Press, London.

Darvishi, H., Azadbakht, M., Rezaeiasl, A. & Farhang, A., 2013, Drying characteristics of sardine fish dried with microwave heating. Journal of the Saudi society of agricultural sciences, 12 (2), 121–127.

Deman, J. M., 1999, Principles of food chemistry. 3rd ed. Springer. New York.

Eduardo, J. V., Pardes, G. E., Beristain, C. I. & Tehuitzil, H. R., 2001, Effect of foaming agents on the stability, rheological properties, drying kinetics and flavour retention of tamarind foam mats. Food Research International, 34 (4), 587–598.

Fazaeli, M., Emam-Djomeh, Z., Kalbasi Ashtari, A. & Omid, M., 2012, Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and Bioproducts Processing, 90, 667–675.

Fazli, H., Zhang, C. I., Hay, D. E. & Lee, C. W., 2009, Stock assessment and management implications of anchovy kilka (Clupeonella engrauliformis) in Iranian waters of the Caspian Sea. Fisheries Research, 100, 103–108.

Fennema, O. R., 1996. Food Chemistry. 3rded. Marcel Dekker. New York.

Ferrari, C. C., Germer, S. P. M. & de Aguirre, J. M., 2012, Effects of spray-drying conditions on the physicochemical properties of blackberry powder. Drying Technology: An International Journal, 30(2), 154-163.

Franco, T. S., Perussello, C. A., Ellendersen, L. N. & Masson, M. L., 2016, Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder. LWT- Food Science and Technology, 66, 503–513.

Hawlader, M. N. A., Perera, C. O. & Tian, M., 2006, Properties of modified atmosphere heat pump dried foods. Journal of Food Engineering, 74, 392-401.

Izadi, T, 2014, Survey on WPC (Whey Protein Concentrate) function in formation and stability of cheese foam and optimization of cheese powder production using foam mat drying. MSc thesis. Ferdowsi University of Mashhad.

Jaya, S. & Das, H., 2004, Effect of maltodextrin, glycerol monostearate and tri calcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering, 63, 125–134.

Kadam, D. M. & Balasubramanuan, S., 2011, Foam-mat drying of tomato juice. Food Processing and Preservation, 35 (4), 488-495.

Kadam, D. M., Patil, R. T. & Kaushik, P., 2010, Foam mat drying of fruit and vegetable products, in drying of foods, vegetables and fruits - Volume (1), Ed. Jangam, S.V., Law, C.L., and Mujumdar, A.S. Published in Singapore, pp, 111-124.

Karim, A. A. & Wai, C. C., 1999. Characteristics of foam prepared from starfruit (Averrhoa carambola L.) puree by using methyl cellulose. Food Hydrocolloids, 13, 203-210.

Kaur, S., Sarkar, B. C., Sharam, H. K. & Singh, C., 2009, Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology. Food and Bioprocess Technology, 2, 96–100.

Kolawole, O. F. & Okocha, O. J., 2010, Foam-mat drying of plantain and cooking banana (Musa spp.). Food Bioprocess Technology, 5(4), 1173- 1180.

Lopez, A., Iguaz, A., Esnoz, A. & Virseda, P., 2000, Thin-layer drying behaviour of vegetable waste from wholesale market. Drying Technology, 18, 995–1006.

Mandala, I., Anagnostaras, E. & Oikonomou, C., 2005, Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics. Journal of Food Engineering, 69(3), 307-316.

Moini, S. & Javaheri, M., 2004, An Investigation on Usage of Osmotic Method for Drying Kilka, Iranian journal of agricultural sciences, 35(4), 901-909.

Morgan, A. I., Graham, R. P., Ginnette, L. F. & Williams, G.S., 1961, Recent developments in foam mat drying. Journal of Food Technology, 15, 37-39.

Papalamprou, E. M., Makri, E. A., Kiosseoglou, V. D. & Doxastakis, G. I., 2005, Effect of medium molecular weight xanthan gum in rheology and stability of oil in-water emulsion stabilized with legume proteins. Journal of the Science of Food and Agriculture, 85(12), 1967-1973.

Paseban, A, 2012, Optimization of process parameters for foam mat drying of mushroom (Agaricus bisporus ) puree. MSc thesis. Ferdowsi University of Mashhad.

Pirestani, S., Sahari, M. A., Barzegar, M. & Nikoopour, H., 2010, Lipid, cholesterol and fatty acid profile of some commercially important fish species from south Caspian Sea. Journal of Food Biochemistry, 34, 886–895.

Pourmahdi, A, 2013, Optimization of potato-powder production using foam mat method. MSc thesis. Islamic Azad University, Mazandaran Science and Research Branch.

Prins, A., 1988, Principles of Foam Stability. Advances in food emulsions and foams. In: E. Dickinson and G. Stainsby (Eds), Elsevier Applied Science. Barking, UK, 91-122.

Raghunath, M, R., Sankar, T. V., Ammu, K. & Devadasan, K., 1995, Biochemical and nutritional changes in fish proteins during drying. Journal science food agriculture, 67 (2), 197-204.

Raharitsifa, N., Genovese, D. B. & Ratti, C., 2006, Characterization of apple juice foams for foam-mat drying prepared with egg white protein and methylcellulose. Journal of Food Science, 71(3), 142–151.

Rajkumar, P., Kailappan, R., Viswanathan, R., Raghavan, G. S. V. and Ratti, C., 2007, Foam mat drying of alphonso mango pulp. Drying Technology, 25 (2), 357 – 365.

Salahi, M. R, 2015, Foam mat drying of cantaloupe (Cucumis melo) pulp: Optimization of foaming conditions and investigation of powder properties. MSc thesis. Ferdowsi University of Mashhad.

Thuwapanichayanan, R., Prachayawarakorn, S., Kunwisawa, J. & Soponronnarit, S., 2011, Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying. LWT-Food Science and Technology, 44, 1502-1510.

Thuwapanichayanan, R., Somkiat, P. & Somchart, S., 2008, Modeling of diffusion with shrinkage and quality investigation of banana foam mat drying. Journal of Drying Technology, 26, 1326-1333.

Tonon, R. V., Baret, C. & Hubinger, M. D., 2008, Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering, 88, 411–418.

Xiao, H. W. & Gao, Z. J., 2012, The Application of scanning electron microscope (SEM) to study the microstructure changes in the field of agricultural products drying. Scanning Electron Microscopy, Dr. Viacheslav Kazmiruk (Ed.), InTech.