Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (haliotis discus hannai) feeding

The aim of this research was to study the effect of air-temperature and diet composition on the mass transfer kinetics during the drying process of pellets used for Japanese Abalone (Haliotis discus hannai) feeding. In the experimental design, three temperatures were used for convective drying, as w...

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Autores: PEREZ-WON, MARIO OSVALDO, LEMUS-MONDACA, ROBERTO ALEJANDRO, PLAZA-SAEZ, VEGA-GALVEZ, ANTONIO ALEX
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2011
País:Chile
Idioma:inglés
OAI Identifier:oai:repositorio.anid.cl:10533/196859
Acceso en línea:https://hdl.handle.net/10533/196859
Access Level:acceso abierto
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spelling VEGA-GALVEZ, ANTONIO ALEXPLAZA-SAEZLEMUS-MONDACA, ROBERTO ALEJANDROPEREZ-WON, MARIO OSVALDO20110https://hdl.handle.net/10533/196859http://purl.org/coar/access_right/c_abf2Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (haliotis discus hannai) feeding702694BRACAMPINASPEREZ-WON, MARIO OSVALDOLEMUS-MONDACA, ROBERTO ALEJANDROPLAZA-SAEZVEGA-GALVEZ, ANTONIO ALEX2017-04-27T18:49:27Z2022-07-07T01:39:13Z2017-04-27T18:49:27Z2022-07-07T01:39:13Z2011The aim of this research was to study the effect of air-temperature and diet composition on the mass transfer kinetics during the drying process of pellets used for Japanese Abalone (Haliotis discus hannai) feeding. In the experimental design, three temperatures were used for convective drying, as well as three different diet compositions (Diets A, B and C), in which the amount of fishmeal, spirulin, algae, fish oil and cornstarch varied. The water diffusion coefficient of the pellets was determined using the equation of Fick's second law, which resulted in values between 0.84-1.94x10-10 m(2)/s. The drying kinetics was modeled using Page, Modified Page, Root of time, Exponential, Logarithmic, Two-Terms, Modified Henderson-Pabis and Weibull models. In addition, two new models, referred to as 'Proposed' models 1 and 2, were used to simulate this process. According to the statistical tests applied, the models that best fitted the experimental data were Modified Henderson-Pabis, Weibull and Proposed model 2, respectively. Bifactorial analysis of variance ANOVA showed that Diet A (fishmeal 44%, spirulin 9%, fish oil 1% and cornstarch 36%) presented the highest diffusion coefficient values, which were favored by the temperature increase in the drying process.The authors are grateful to the Project Fund for the Promotion for the Scientific and Technological Development FONDEF AQ04I1018 for the financial support on the execution of this research.0FONDEFavegag@userena.clProject Fund for the Promotion for the Scientific and Technological Development FONDEF [AQ04I1018]FONDEF0AQ04I1018AQ04I1018virtual::42645-1WOS:000297040700022WOS:0002970407000220101-2061https://hdl.handle.net/10533/196859SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOSinstname: Conicytreponame: Repositorio Digital RI2.0instname: Conicytreponame: Repositorio Digital RI2.00info:eu-repo/grantAgreement/Fondef/AQ04I1018info:eu-repo/semantics/dataset/hdl.handle.net/10533/93477info:eu-repo/semantics/openAccessEffect of air-temperature and diet composition on the drying process of pellets for japanese abalone (haliotis discus hannai) feedingFOOD SCIENCE AND TECHNOLOGY (CAMPINAS, IMPRESSO)Ciencia Tecnol. Aliment.Articuloinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionengArticulohttps://hdl.handle.net/10533/196859FONDEFhttp://purl.org/coar/resource_type/c_2df8fbb1da697e27-5979-45c3-8bd0-89a134025d46virtual::42645-1da697e27-5979-45c3-8bd0-89a134025d46virtual::42645-110533/196859oai:repositorio.anid.cl:10533/1968592023-07-24 16:56:22.344https://repositorio.anid.clRepositorio ANIDaletelier@anid.cl
dc.title.none.fl_str_mv Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (haliotis discus hannai) feeding
dc.title.journal.none.fl_str_mv FOOD SCIENCE AND TECHNOLOGY (CAMPINAS, IMPRESSO)
dc.title.journalabbreviation.none.fl_str_mv Ciencia Tecnol. Aliment.
title Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (haliotis discus hannai) feeding
spellingShingle Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (haliotis discus hannai) feeding
PEREZ-WON, MARIO OSVALDO
title_short Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (haliotis discus hannai) feeding
title_full Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (haliotis discus hannai) feeding
title_fullStr Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (haliotis discus hannai) feeding
title_full_unstemmed Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (haliotis discus hannai) feeding
title_sort Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (haliotis discus hannai) feeding
dc.creator.none.fl_str_mv PEREZ-WON, MARIO OSVALDO
LEMUS-MONDACA, ROBERTO ALEJANDRO
PLAZA-SAEZ
VEGA-GALVEZ, ANTONIO ALEX
author PEREZ-WON, MARIO OSVALDO
author_facet PEREZ-WON, MARIO OSVALDO
LEMUS-MONDACA, ROBERTO ALEJANDRO
PLAZA-SAEZ
VEGA-GALVEZ, ANTONIO ALEX
author_role author
author2 LEMUS-MONDACA, ROBERTO ALEJANDRO
PLAZA-SAEZ
VEGA-GALVEZ, ANTONIO ALEX
author2_role author
author
author
description The aim of this research was to study the effect of air-temperature and diet composition on the mass transfer kinetics during the drying process of pellets used for Japanese Abalone (Haliotis discus hannai) feeding. In the experimental design, three temperatures were used for convective drying, as well as three different diet compositions (Diets A, B and C), in which the amount of fishmeal, spirulin, algae, fish oil and cornstarch varied. The water diffusion coefficient of the pellets was determined using the equation of Fick's second law, which resulted in values between 0.84-1.94x10-10 m(2)/s. The drying kinetics was modeled using Page, Modified Page, Root of time, Exponential, Logarithmic, Two-Terms, Modified Henderson-Pabis and Weibull models. In addition, two new models, referred to as 'Proposed' models 1 and 2, were used to simulate this process. According to the statistical tests applied, the models that best fitted the experimental data were Modified Henderson-Pabis, Weibull and Proposed model 2, respectively. Bifactorial analysis of variance ANOVA showed that Diet A (fishmeal 44%, spirulin 9%, fish oil 1% and cornstarch 36%) presented the highest diffusion coefficient values, which were favored by the temperature increase in the drying process.
publishDate 2011
dc.date.issued.none.fl_str_mv 2011
dc.date.accessioned.none.fl_str_mv 2017-04-27T18:49:27Z
2022-07-07T01:39:13Z
dc.date.available.none.fl_str_mv 2017-04-27T18:49:27Z
2022-07-07T01:39:13Z
dc.type.none.fl_str_mv Articulo
dc.type.driver.none.fl_str_mv info:eu-repo/semantics/article
dc.type.openaire.none.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.eissn.none.fl_str_mv 0
dc.identifier.folio.none.fl_str_mv AQ04I1018
AQ04I1018
dc.identifier.idwos.none.fl_str_mv WOS:000297040700022
dc.identifier.isi.none.fl_str_mv WOS:000297040700022
dc.identifier.issn.none.fl_str_mv 0101-2061
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/10533/196859
identifier_str_mv 0
AQ04I1018
WOS:000297040700022
0101-2061
url https://hdl.handle.net/10533/196859
dc.language.*.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv instname: Conicyt
reponame: Repositorio Digital RI2.0
instname: Conicyt
reponame: Repositorio Digital RI2.0
dc.relation.doi.none.fl_str_mv 0
dc.relation.projectid.none.fl_str_mv info:eu-repo/grantAgreement/Fondef/AQ04I1018
dc.relation.set.none.fl_str_mv info:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.rights.driver.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.coverage.spatial.none.fl_str_mv CAMPINAS
dc.publisher.none.fl_str_mv SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
publisher.none.fl_str_mv SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
repository.name.fl_str_mv Repositorio ANID
repository.mail.fl_str_mv aletelier@anid.cl
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score 15,811543

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