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

Mike van 't Land

    Onderzoeksoutput: Bijdrage aan congresPoster


    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.
    Oorspronkelijke taalEngels
    PublicatiestatusGepubliceerd - okt.-2017
    EvenementConference of the West European Fish Technologists’ Association - Dublin, Ierland
    Duur: 9-okt.-201713-okt.-2017
    Congresnummer: 47


    CongresConference of the West European Fish Technologists’ Association
    Verkorte titelWEFTA

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