Influence of ultrasonic pretreatment on drying and thermodynamic characteristics of Asian seabass fish skin during air-frying process
Mohammad Fikry, Soottawat Benjakul, Saleh Al‐Ghamdi, Ajay Mittal, Achmat Sarifudin, Krisana Nilsuwan, Mokhtar Dabbour
Topics & Concepts
MoistureThermal diffusivityMass transferEquilibrium moisture contentFish productsWater contentEnvironmental scienceSmoked fishFish <Actinopterygii>Gibbs free energyFood scienceChemistryMaterials scienceThermodynamicsComposite materialFisheryChromatographyEngineeringBiologyPhysicsGeotechnical engineeringOrganic chemistrySorptionAdsorptionEdible Oils Quality and AnalysisFood Drying and ModelingMicrobial Inactivation Methods