Quality parameters

 

Experiments

Exp.1

Exp.2

Exp.3

Exp.4

Exp.5

a*

k (min-1)×103

0.177

-0.277

-1.220

-0.2858

0.125

0.844

0.814

0.212

0.963

0.960

S

0.025

0.044

0.017

0.015

0.004

L*

k (min-1)×105

0.9692

1.386

1.667

2.002

4.220

0.943

0.958

0.994

0.994

0.990

S

0.0007

0.0009

0.0003

0.0004

0.0006

Hardness
 (Fmax)

k (min-1)×103

-2.4

-0.915

-3

1.290

6.472

0.953

0.895

0.936

0.926

0.946

S

0.166

0.140

0.238

0.138

0.257

Width

k (min-1)×103

8.543

4.065

8.723

7.552

21.182

0.925

0.970

0.988

0.976

0.985

S

0.529

0.250

0.245

0.375

0.380

Length

k (min-1)×103

29.320

9.105

31

23.457

82.277

0.977

0.987

0.974

0.984

0.989

S

1.279

0.357

1.445

1.13

1.125


Where k: Constant rate, R2: Coefficient of correlation and S: Standard erro.

Table 5: Zero-order reaction parameters for studied quality parameters changes of Sardina pilchardus fillets during drying.