Drying Characteristics of Spanish Mackerel during Electrohydrodynamic (EHD) Drying

Drying behavior of Spanish mackerel were studied from 10°C to a maximum temperature of 30°C in increments of 5°C and relative humidity of 30, 40, 50, 60, 70%, drying voltage from 5 kV to a maximum voltage of 50 kV in increments of 5 kV and the drying time for constant sample thickness in an electrohydrodynamic (EHD) dryer. Sample weight and moisture content were measured during drying and drying curves were obtained for each experimental data. The moisture content data were performed using linear and non-linear regression analysis by SPSS (version 13.0) computer program to estimate a suitable model, and the models were compared based on their determination coefficient, the correlation coefficient and standard error. The linear and quadratic model were found to satisfactorily describe the moisture content of Spanish mackerel with the relative humidity and ambient temperature, respectively, whereas, the exponential model was the most suitable model to describe the moisture content of Spanish mackerel with the drying voltage and drying time.