Modeling of compression pressure of heated raw fish during pressing liquid
Year: 2019
Type: article
Abstract: The aim of the present study was to develop models describing the pressure and the dewatering rate of preheated fish raw material in terms of expression parameters (i.e., compression ratio, compression speed, and preheating temperature of the material). The effects of independent and dependent variables were studied using the Box-Behnken experimental design. The obtained results showed that the proposed power law models fit well with the experimental data with correlation coefficient (R^2) of 90.3% for dewatering efficiency and 97.8% for pressure and that dewatering efficiency and pressure were significantly (p < 0.05) correlated with the expression parameters. The proposed models allow to estimate both efficiency of pressing liquid from heated raw fish materials and its energy and compression pressure.
Source: Journal of Food Engineering
Authors: Andrzej Dowgiałło, Marta Stachnik, Józef Grochowicz, Marek Jakubowski
Institution: Koszalin University of Technology
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,200
OpenAlex ID: W2995127355