Electrodialysis desalination of fish sauce: Electrodialysis performance and product quality

Journal of Food Science

Volumn 74, Issue 7, 2009, Pages

  Chindapan, Nathamol ^a   Devahastin, Sakamon ^a   Chiewchan, Naphaporn ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Current efficiency; Electrodialysis; Energy consumption; Ion concentration; Low sodium product; Physicochemical properties; Yield

Indexed keywords

ANIMAL; ARTICLE; CONDIMENT; DIALYSIS; ECONOMICS; FISH; FOOD HANDLING; METHODOLOGY; PHYSICAL CHEMISTRY; PIGMENTATION; QUALITY CONTROL; SALT INTAKE; SEA FOOD;

ANIMALS; CONDIMENTS; DIALYSIS; FISH PRODUCTS; FISHES; FOOD HANDLING; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; QUALITY CONTROL; SODIUM CHLORIDE, DIETARY;

EID: 69749088089     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01267.x     Document Type: Article

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