The utilization of cold-air drying technology in processing crucian carp (Carassius auratus) has been limited in existing literature.The study explored the impact of different cold-air drying temperatures (5, 10, 15, 20, 25 ℃) on the dried characteristics and quality of crucian carp fillets, and compared them with the classic conditions of hot air.A cold-air dryer was employed to dry the fillets, and Fick's second law and the Arrhenius equation were applied to calculate the effective water diffusion coefficient and activation energy at each temperature.The performance of four common empirical models of thin-layer drying was compared and analyzed to identify the most suitable model for this context.Evaluation indexes included texture and color differences in crucian carp fillets during the process.Results indicated that the effective water diffusion coefficients ranged from 1.51E-11 m2/s to 4.61E-11 m2/s, with an activation energy of 38.97 KJ/mol for cold-air drying.The Two-terms model proved to be the most effective among the four empirical models.Furthermore, the hardness of crucian carp fillets increased with temperature, while elasticity, cohesion, chewiness, and reparability initially increased and then decreased, peaking at 15 ℃.These variations were attributed to protein denaturation and lipid oxidation.Crucian carp fillets exhibited better shape maintenance in terms of brightness, redness, and yellowness at this temperature.
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