Effect of electrodialysis pretreatment on physicochemical properties and morphology of spray-dried-fish sauce powder

Journal of Food Engineering

Volumn 99, Issue 1, 2010, Pages 31-39

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

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

Author keywords

Crystallinity; Electrolyte concentration; Hygroscopicity; Product recovery; Sodium chloride; Spray drying; Water activity; X ray diffraction

Indexed keywords

CRYSTALLINITIES; ELECTROLYTE CONCENTRATION; HYGROSCOPICITY; PRODUCT RECOVERY; WATER ACTIVITY;

ATMOSPHERIC TEMPERATURE; CONCENTRATION (PROCESS); CURING; DEWATERING; ELECTRODIALYSIS; ELECTROLYTES; FLAVORS; MEATS; MORPHOLOGY; SALT REMOVAL; SODIUM CHLORIDE; SPRAY DRYING; WATER CONTENT; X RAY DIFFRACTION;

FISH;

EID: 77949652634     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.027     Document Type: Article

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