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Refractance window drying of fish silage : an initial investigation into the effects of physicochemical properties on drying efficiency and nutritional quality

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Abstract
The goal of this study was to investigate changes in nutritional quality of fish silage during refractance window (RW) drying. Furthermore, the effect of protein hydrolysis-degree of fish silage on production efficiency (%-moisture evaporated and production rate) was determined. To acquire a dried product, fish silage was conveyed (30 cm/min) on a polyester film over a water bath of 55 degrees C. Moisture content decreased from 747 +/- 24 g/kg to 101 +/- 33 g/kg, with only a slight increase in TBARS, from 3.7 +/- 1.0 mg/kg to 6.3 +/- 0.8 mg/kg. End-product consistency seemed to be affected by application thickness, ambient conditions and protein hydrolysis-degree. Additionally, a higher protein hydrolysis-degree increased evaporation efficiency, resulting in moisture contents of 135 +/- 10 g/kg, 101 +/- 12 g/kg, and 67 +/- 24 g/kg, for low-DH, medium-DH, and high-DH, respectively; though production rate decreased, producing dry matter outputs of 1.60 +/- 0.06 kg/h, 1.21 +/- 0.03 kg/h, and 1.05 +/- 0.06 kg/h, respectively, possibly caused by an increased availability of free water and a reduced application thickness. RW-drying seems to be an effective way of rapidly drying fish silage under gentle conditions.
Keywords
Protein hydrolysis, Lipid oxidation, Fishmeal alternative: POWDER

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MLA
van ’t Land, Mike, and Katleen Raes. “Refractance Window Drying of Fish Silage : An Initial Investigation into the Effects of Physicochemical Properties on Drying Efficiency and Nutritional Quality.” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 102, 2018, pp. 71–74, doi:10.1016/j.lwt.2018.12.001.
APA
van ’t Land, M., & Raes, K. (2018). Refractance window drying of fish silage : an initial investigation into the effects of physicochemical properties on drying efficiency and nutritional quality. LWT-FOOD SCIENCE AND TECHNOLOGY, 102, 71–74. https://doi.org/10.1016/j.lwt.2018.12.001
Chicago author-date
Land, Mike van ’t, and Katleen Raes. 2018. “Refractance Window Drying of Fish Silage : An Initial Investigation into the Effects of Physicochemical Properties on Drying Efficiency and Nutritional Quality.” LWT-FOOD SCIENCE AND TECHNOLOGY 102: 71–74. https://doi.org/10.1016/j.lwt.2018.12.001.
Chicago author-date (all authors)
van ’t Land, Mike, and Katleen Raes. 2018. “Refractance Window Drying of Fish Silage : An Initial Investigation into the Effects of Physicochemical Properties on Drying Efficiency and Nutritional Quality.” LWT-FOOD SCIENCE AND TECHNOLOGY 102: 71–74. doi:10.1016/j.lwt.2018.12.001.
Vancouver
1.
van ’t Land M, Raes K. Refractance window drying of fish silage : an initial investigation into the effects of physicochemical properties on drying efficiency and nutritional quality. LWT-FOOD SCIENCE AND TECHNOLOGY. 2018;102:71–4.
IEEE
[1]
M. van ’t Land and K. Raes, “Refractance window drying of fish silage : an initial investigation into the effects of physicochemical properties on drying efficiency and nutritional quality,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 102, pp. 71–74, 2018.
@article{8585718,
  abstract     = {{The goal of this study was to investigate changes in nutritional quality of fish silage during refractance window (RW) drying. Furthermore, the effect of protein hydrolysis-degree of fish silage on production efficiency (%-moisture evaporated and production rate) was determined. To acquire a dried product, fish silage was conveyed (30 cm/min) on a polyester film over a water bath of 55 degrees C. Moisture content decreased from 747 +/- 24 g/kg to 101 +/- 33 g/kg, with only a slight increase in TBARS, from 3.7 +/- 1.0 mg/kg to 6.3 +/- 0.8 mg/kg. End-product consistency seemed to be affected by application thickness, ambient conditions and protein hydrolysis-degree. Additionally, a higher protein hydrolysis-degree increased evaporation efficiency, resulting in moisture contents of 135 +/- 10 g/kg, 101 +/- 12 g/kg, and 67 +/- 24 g/kg, for low-DH, medium-DH, and high-DH, respectively; though production rate decreased, producing dry matter outputs of 1.60 +/- 0.06 kg/h, 1.21 +/- 0.03 kg/h, and 1.05 +/- 0.06 kg/h, respectively, possibly caused by an increased availability of free water and a reduced application thickness. RW-drying seems to be an effective way of rapidly drying fish silage under gentle conditions.}},
  author       = {{van 't Land, Mike and Raes, Katleen}},
  issn         = {{0023-6438}},
  journal      = {{LWT-FOOD SCIENCE AND TECHNOLOGY}},
  keywords     = {{Protein hydrolysis,Lipid oxidation,Fishmeal alternative: POWDER}},
  language     = {{eng}},
  pages        = {{71--74}},
  title        = {{Refractance window drying of fish silage : an initial investigation into the effects of physicochemical properties on drying efficiency and nutritional quality}},
  url          = {{http://dx.doi.org/10.1016/j.lwt.2018.12.001}},
  volume       = {{102}},
  year         = {{2018}},
}

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