Drying of fermented fish using superheated steam and hot air
2002
Narong Ungkimbuan(Burapha University, Chon Buri (Thailand). Faculty of Science) | Somchart Soponronnarit(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Energy and Materials) | Somkiat Prachayawarakorn(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Engineering)
Objectives of this research were to study the drying kinetics and color change of fermented fish. The colors in terms of L*, a* and b* were determined experimentally. The superheated steam and hot air were used as drying media. The experimental conditions were set up at temperatures of 120 140 and 160 deg C, a flow rate of 0.071 cubic m/s for both drying media. The fermented fish was dried from initial moisture content of 2.4 dry basis to final moisture content of 0.04 day basis. The experimental results showed that at temperatures of 120 and 140 deg C, the drying rate of fermented fish using superheated steam was lower than that using hot air. The drying rate of both drying media was became equal at a temperature of 160 deg C. The color of fermented fish dried using the superheated steam was more intense than that using the hot air.
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