Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373937.2011.551624
Title: Trends in processing technologies for dried aquatic products
Authors: Wang, Y.
Zhang, M.
Mujumdar, A.S. 
Keywords: Control strategies
Dried aquatic products
Processing techniques
Quality attributes
Issue Date: Jan-2011
Source: Wang, Y., Zhang, M., Mujumdar, A.S. (2011-01). Trends in processing technologies for dried aquatic products. Drying Technology 29 (4) : 382-394. ScholarBank@NUS Repository. https://doi.org/10.1080/07373937.2011.551624
Abstract: Fresh aquatic products are rich in nutritional compounds and are an important source of good protein for humans. Dehydration processing technologies of aquatic products used in practice are a mix of old and new technologies. With the rapid development of drying technologies and steadily increasing living standards, drying processing techniques as well as types of products produced have changed fundamentally. Two broad types of dried aquatic products are commercially available on a large scale: traditional products and snack foods. In this article, the development of dried aquatic product processing technologies will be expounded along with an overview of the necessary quality attributes and control strategies to produce high-quality dried products of aquatic origin. © 2011 Taylor & Francis Group, LLC.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/61620
ISSN: 07373937
DOI: 10.1080/07373937.2011.551624
Appears in Collections:Staff Publications

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