Dry-On-Water© – A novel drying technique for liquid fish products

Mike van 't Land

    Research output: Contribution to conferencePoster

    Abstract

    Aim: The objective of this experiment was to investigate Dry-On-Water (DoW) technology for drying fish silages, differing in degree of protein hydrolysis (DoH).

    Conclusion: Both fish silages were successfully dried at low temperatures using DoW, though there seems to be an effect of DoH on output consistency. L-DoH resulted in a dryer product compared to H-DoH. However, L-DoH had a higher output rate than H-DoH. The slight difference in initial viscosity most likely allowed H-DoH to be spread more thinly, resulting in a higher dry matter content but a slower output. The granular output consistency of L-DoH made it better suited for further processing.
    Original languageEnglish
    Publication statusPublished - Oct-2017
    EventConference of the West European Fish Technologists’ Association - Dublin, Ireland
    Duration: 9-Oct-201713-Oct-2017
    Conference number: 47

    Conference

    ConferenceConference of the West European Fish Technologists’ Association
    Abbreviated titleWEFTA
    CountryIreland
    CityDublin
    Period9/10/1713/10/17

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