Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality

Journal of Food Engineering

Volumn 91, Issue 1, 2009, Pages 173-182

  Kilic, Aydin ^a  

^a NIGDE UNIVERSITY   (Turkey)

Author keywords

Cold drying; Drying quality; Fish drying; Rainbow trout

Indexed keywords

ACIDS; ASTROPHYSICS; ATMOSPHERIC HUMIDITY; CURING; DEWATERING; FATTY ACIDS; FISH; MEATS; MOISTURE; VELOCITY;

BIOCHEMICAL DECOMPOSITIONS; COLD AIRS; COLD DRYING; DRYING PROCESSES; DRYING QUALITY; DRYING RATES; DRYING TEMPERATURES; DRYING TIMES; EXPERIMENTAL CONDITIONS; EXPERIMENTAL DATUM; FOOD QUALITIES; FREE FATTY ACIDS; HIGH VELOCITIES; KEY CHARACTERISTICS; LOW TEMPERATURES; MASS LOSSES; MOISTURE CONTENTS; ONCORHYNCHUS MYKISS; RAINBOW TROUT; RAINBOW TROUTS; RELATIVE HUMIDITIES; SINGLE-LAYER; THIOBARBITURIC ACIDS;

LOW TEMPERATURE DRYING;

ONCORHYNCHUS MYKISS;

EID: 55049132726     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.08.023     Document Type: Article

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