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Effect of Temperature on Physico-Chemical Properties of Fermented Fish Sauce Powder Processed by Drum Dryer |
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| รหัสดีโอไอ | |
| Creator | Nartchanok Prangpru |
| Title | Effect of Temperature on Physico-Chemical Properties of Fermented Fish Sauce Powder Processed by Drum Dryer |
| Contributor | Panadda Boonying, Chayada Sairat |
| Publisher | Thai Socity of Agricultural Engineering |
| Publication Year | 2566 |
| Journal Title | Thai Socity of Agricultural Engineering Journal |
| Journal Vol. | 29 |
| Journal No. | 1 |
| Page no. | 18-24 |
| Keyword | Fermented Fish Sauce, Pickled Fish Powder, Drum Dryer |
| URL Website | https://li01.tci-thaijo.org/index.php/TSAEJ/index |
| Website title | Thai Socity of Agricultural Engineering Journal |
| ISSN | 2651-222X |
| Abstract | The objective of this research was to study the effect of temperature on physico-chemical properties of fermented fish sauce powder. Fermented fish sauce was mixed with roasted rice at a ratio of 10:1 by weight. The mixture was then dried by a drum dryer. The distance between drums was 0.1 mm, the drum speed was 0.4rpm; the temperature inside the drum was varied at 100, 110, 120 and 130 ฐC. The results revealed that as the temperature increased, the moisture content, bulk density, L* and b* values tended to decrease, while a* value tended to increase (p?0.05). In addition, if the higher temperature (130 oC) was used, the product would appear burnt. The burnt product had moisture content of lower than 5% w.b., bulk density lower than 520 kg m-3, L* value lower than 30, b* value lower than 20 and a* value higher than 9. Considering the aforementioned results, suitable temperatures for drying fermented fish sauce with a drum dryer should be in the range of 100-120 oC |
