Study of drying kinetics of salmon processing by-products at different temperatures and the quality of extracted fish oil
| Autor: | Wade Murphy, Deepika Dave, Ramakrishnan Vv, Winny Routray |
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| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
Chromatography General Chemical Engineering Kinetics Dry basis Fatty acid 04 agricultural and veterinary sciences Fish oil 040401 food science 0404 agricultural biotechnology chemistry Extraction methods Centrifugation Food science Physical and Theoretical Chemistry Water content Control methods |
| Zdroj: | Drying Technology. 35:1981-1993 |
| ISSN: | 1532-2300 0737-3937 |
| DOI: | 10.1080/07373937.2017.1293684 |
| Popis: | Samples of salmon processing by-products were minced, mixed, and partially dried to moisture content of 90 ± 5% (dry basis), at two different temperatures 60 and 100°C (using hot air-drying and oven-drying, respectively). Theoretical and semitheoretical drying models were used for modeling of the drying kinetics of salmon by-products mix, where Page model and logarithmic models were observed as the best models presenting the drying kinetics of salmon by-products at 60 and 100°C, respectively. Salmon by-product oil was extracted from the partially dried by-product through centrifugation and was compared with enzymatically extracted (enzymatic extraction method was considered as the control method) salmon oil, in terms of fatty acid profile of the oils. The oil content obtained through semidried samples and enzymatically treated samples ranged between 16.234 and 18.212 g/100 g of fresh sample, which were not significantly different. The fatty acid composition was similar in all the cases. The fatty ... |
| Databáze: | OpenAIRE |
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