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Abstract
This study aimed to determine the optimal drying parameters for Pacific mackerel (Decapterus maruadsi) using a combined heat pump and infrared drying system (IR–HP). Four key process parameters were investigated, including drying temperature (45–55°C), air velocity (1–3 m/s), infrared lamp distance (24–36 cm), and infrared power (1600–2000 W), based on a Taguchi L27 experimental design. Second-order regression models were developed using Response Surface Methodology (RSM), with coefficients of determination (R²) ranging from 96.74% to 98.43% and showing high statistical significance (p < 0.001). RSM was further applied for multi-response optimization of drying time, specific energy consumption, and rehydration ratio, while also developing predictive models for the design and optimization of the IR–HP drying system. The optimal drying conditions were determined to be 51.77°C drying temperature, 2.05 m/s air velocity, 36 cm infrared lamp distance, and 2000 W infrared power. Under these conditions, the drying time, specific energy consumption, and rehydration ratio were 104.16 min, 8.58 kWh/kg H₂O, and 1.81 g/g, respectively. Compared with conventional infrared drying and heat pump drying, the IR–HP system at optimal conditions reduced drying time by 23.33% and 83.33%, respectively, while maintaining good sensory quality. The results provide a scientific and practical basis for the design, optimization, and operation of IR–HP drying systems in seafood processing, contributing to reduced energy consumption, improved productivity, and enhanced product quality, and offering potential for industrial-scale application.
Keywords: Decapterus maruadsi, heat pump drying, infrared radiation, RSM optimization, Taguchi.