Response Surface Modeling of the Multiphase Juice Composition from the Compaction of Sardine Discards

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2172-2182

  Pérez Gálvez, Raúl ^a   Guadix, Antonio ^a   Almécija, M Carmen ^a   Guadix, Emilia M ^a   Bergé, Jean Pascal ^b  

^a UNIVERSITY OF GRANADA   (Spain)

^b IFREMER   (France)

Author keywords

Fish oil; Fish protein; Hydraulic pressing; Response surface methodology

Indexed keywords

CENTRAL COMPOSITE DESIGNS; COMPRESSION SPEED; FISH OIL; HYDRAULIC PRESS; HYDRAULIC PRESSING; LIQUID PHASIS; OPERATION PARAMETERS; PRESSING CONDITIONS; REGRESSION EQUATION; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE MODELING; TOTAL PRESSURE;

COMPACTION; FISH; HYDRAULIC MACHINERY; PRESSES (MACHINE TOOLS);

SURFACE PROPERTIES;

EID: 84864396752     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0523-9     Document Type: Article

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