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- Title
Effects of spray-drying operational parameters on the quality of freshwater mussel powder.
- Authors
Huan Zhang; Wen-shui Xia; Yan-shun Xu; Qi-xing Jiang; Cai-xia Wang; Wen-jie Wang
- Abstract
In this paper, the operating parameters of spray drying after a series of pre-processing were investigated and the properties and qualities of the freshwater mussel meat (FMM) powder were also analyzed. The considerable optimum conditions of spray drying were as follows: the inlet and outlet air temperature of the both deodorization were 180 °C and 80 °C, respectively; the optimum feed concentration for composite deodorization (CD) FMM powder was 30%, and for stewing deodorization (SD) FMM powder 27%; on top of all that, the feed temperature was 50 °C, 45 °C, respectively. In the later analysis, FMM powder was shown to be rich in protein and glycogen, up to 52.7%, 27.71% and 53.4%, 27.69%; meanwhile both the contents of essential amino acids (EAAs) in FMM powders were as high as 44%, which were close to the pattern of FAO/WHO. Thus the FMM powder of the both kinds, namely CD and SD FMM, were thought to be acceptably edible resources with high nutrition for human.
- Subjects
DEODORIZATION; COATING processes; ESSENTIAL amino acids; FRESHWATER mussels; GLYCOGEN
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, Vol 91, Issue 3, p242
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2012.10.006