Refractance window drying of fish silage : an initial investigation into the effects of physicochemical properties on drying efficiency and nutritional quality
- Author
- Mike van 't Land and Katleen Raes (UGent)
- Organization
- 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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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8585718
- 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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