Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder
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- 作者：Mehran Azizpour ; mehranazizpour@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Mohebbat Mohebbi ; Mohammad Hosein Haddad Khodaparast
- 关键词：aw ; Solubility ; SEM ; Water binding capacity ; ΔE
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：34
- 期：Complete
- 页码：122-126
- 全文大小：708 K
文摘
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This study demonstrated that the shrimp powder can be successfully produced.
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The solubility was increased by increasing drying temperature, unlike other properties.
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The color increased by increasing temperature, yet decreased at 90 °C.
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The SEM indicated as the drying temperature increased, the structure porosity increased too.