Microwave Assisted Hot Air Convective Dehydration of Fish Slice: Drying Characteristics, Energy Aspects and Colour Assessment

Mohd Rozainee Taib, Pang Soon Ng


Dried fish is commonly produced by convective hot air drying. Microwave technology was presented in this paper to improve both process and product quality. Catfish (order Siluriformes) slices were dehydrated in a microwave assisted hot air convective dehydration (MWHA) system to investigate the effects of microwave power and hot air temperature on drying time, dehydration behaviour, energy consumption and colour of dried fish. Three different microwave power outputs namely medium (373 W), medium low (217 W) and low (91 W) combined with convective hot air temperature of 40°C, 70°C and 130°C accordingly were employed in the drying experiments. Results show that microwave accelerates drying time up to 120 folds faster compared to drying with hot air convective alone. It was also noted that increasing the hot air temperature was not as significant as increasing the microwave power in reducing the drying time. Experiments show that drying time was reduced about 75 % when an increase of microwave power from low (91 W) to medium mode (373 W) combining with convective hot air. However, drying with microwave alone required longer drying time. Energy consumption analysis shows that microwave assisted drying process requires less energy usage. Drying fish with microwave assisted hot air dehydration treatment make the colour brighter, shifting towards red and yellow.


microwave; fish slice; dehydration; drying characteristic; energy aspects; colour assessment

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DOI: http://dx.doi.org/10.18517/ijaseit.1.1.11


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Published by INSIGHT - Indonesian Society for Knowledge and Human Development