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<p>Conventional drying methods, such as hot air-reciprocal tray (HART) and microwave-hot air with a reciprocal tray (MHART), often suffer from low energy efficiency and product degradation at high temperatures or microwave power. This study introduced a step-down microwave-hot air with a reciprocal tray system (SMHART) to enhance drying performance using a programmable MHART setup. SMHART significantly reduced drying time and energy consumption (as low as 332.8&#xa0;MJ/kg of water evaporated) while improving product quality. The dried seasoned anchovies exhibited increased crispness, an acceptable colour change (∆<i>E</i> = 5.51), low water activity (&lt; 0.6), and higher protein content compared to commercial samples. Microbial safety was ensured, and rancidity remained within acceptable limits after four months of refrigerated storage. SMHART at 80&#xa0;°C proved to be an effective method for drying seasoned anchovies.</p>

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Anchovy drying using step-down microwave technique

  • 期刊论文

  • 发表日期：

    2025年7月5日

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  • Suwit Paengkanya,
  • Adisak Nathakaranakule

摘要

Conventional drying methods, such as hot air-reciprocal tray (HART) and microwave-hot air with a reciprocal tray (MHART), often suffer from low energy efficiency and product degradation at high temperatures or microwave power. This study introduced a step-down microwave-hot air with a reciprocal tray system (SMHART) to enhance drying performance using a programmable MHART setup. SMHART significantly reduced drying time and energy consumption (as low as 332.8 MJ/kg of water evaporated) while improving product quality. The dried seasoned anchovies exhibited increased crispness, an acceptable colour change (∆E = 5.51), low water activity (< 0.6), and higher protein content compared to commercial samples. Microbial safety was ensured, and rancidity remained within acceptable limits after four months of refrigerated storage. SMHART at 80 °C proved to be an effective method for drying seasoned anchovies.