Protein removal from fish mince washwater using ohmic heating

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Kanjanapongkul K., Yoovidhya T., Tia S., Wongsa-Ngasri P.

ผู้เผยแพร่: Prince of Songkla University

ปีที่เผยแพร่ (ค.ศ.): 2008

วารสาร: Songklanakarin Journal of Science and Technology (SJST) (0125-3395)

Volume number: 30

Issue number: 3

หน้าแรก: 413

หน้าสุดท้าย: 419

จำนวนหน้า: 7

นอก: 0125-3395

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-55449083939&partnerID=40&md5=df9db752b825e0659933e587df66b49e

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

A static ohmic heating system was developed to remove protein from fish mince (threadfin bream) washwater collected from a surimi production plant in order to improve water quality. The samples were heated under different electric field strengths (EPS, 20,25, and 30 V/cm) until reaching the desired temperature (50, 60, and 70ฐC), and further held at that temperature for a certain time (0, 15, and 30 minutes). Heating the samples to 70ฐC resulted in a better protein removal when compared to 50 and 60ฐC. After heating to 70ฐC, the samples were centrifuged. The analysis of the supernatant obtained shows the reduction of protein, COD, BOD, TS, and TDS to 42%, 25%, 23%, 44%, and 61%, respectively. The electrical conductivity of the samples showed a linear relationship with temperature and the temperature demonstrated a parabolic relationship with heating time. EPS and holding time have no significant effect on protein removal.

คำสำคัญ

Ohmic heating, Protein, Surimi, Wash-water, Waste recovery