Impinging jet drying of pressed fish cake

Pressed fish cake from mackerel ( Trachurus Murphyi) was dried under various conditions (mixing intensity, size of particles, wall and air temperature) in an impingement drier. Drying was significantly influenced by air temperature and particle diameter and occurred at constant rates. An extended pe...

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Bibliographic Details
Published in:Journal of food engineering 1999, Vol.40 (1), p.113-120
Main Authors: Bórquez, R, Wolf, W, Koller, W.D, Spieß, W.E.L
Format: Article
Language:English
Subjects:
Biological and medical sciences
biological resistance
drying
Fish and seafood industries
fish oils
fish products
Fish protein
Food industries
food processing quality
Fundamental and applied biological sciences. Psychology
Impingement drying
lipid peroxidation
mackerel
mixing
n − 3 fatty acids
omega-3 fatty acids
particle size
polyunsaturated fatty acids
temperature
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Summary:Pressed fish cake from mackerel ( Trachurus Murphyi) was dried under various conditions (mixing intensity, size of particles, wall and air temperature) in an impingement drier. Drying was significantly influenced by air temperature and particle diameter and occurred at constant rates. An extended penetration model is used to describe the drying process. Calculations are compared to experimental drying rate curves. The susceptibility of n − 3 fatty acids of pressed fish cake to oxidation during drying under different conditions was determined by GC analyses of the methylesters of fatty acids. Results indicate that the increase in water content of pressed fish cake inhibits oxidative reactions.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(99)00047-3