Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage-Reference-Cited by-同舟云学术

Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage

Published:2016-06-21 Issue:4 Volume:35 Page:478-489
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Cyprian O. O.¹²,Nguyen M. V.³,Sveinsdottir K.⁴,Tomasson T.⁵,Thorkelsson G.¹⁴,Arason S.¹⁴

Affiliation:

1. Faculty of Food Science and Nutrition, University of Iceland, Reykjavík, Iceland

2. Kenya Marine & Fisheries Research Institute, Mombasa, Kenya

3. Faculty of Food Technology, Nha Trang University, Nha Trang, Vietnam

4. Matisohf, Icelandic Food and Biotech R&D, Reykjavik, Iceland

5. United Nations University Fisheries Training Programme, Reykjavik, Iceland

Funder

This work was supported by the United Nations University—Fisheries Training Programme (Iceland) as part of Ph.D program.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2016.1187161

Reference37 articles.

1. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling

2. Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

3. Characteristics of Microwave Drying of Bighead Carp

4. Drying characteristics and some quality attributes of Rastrineobola argentea (Omena) and Stolephorus delicatulus (Kimarawali)

5. Experimental investigation of forced convection and desiccant integrated solar dryer

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