3. Results and discussion
3.1. Drying curves and modelling drying data
The changes in moisture ratio with drying time of sardine fish
in microwave drying are presented in Fig. 2 It was found that
the moisture content is effected by the microwave power input
and drying time of the sardine fish was significantly reduced
from 9.5 to 4.25 min, as the power input increased as can be
seen in Fig. 2 It is also clear from the same figure that, increasing
the power output resulted in shortened drying times up to
51%. Duan et al. (2010) dried tilapia fish in hot air – micro-