Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6664905 | Journal of Food Engineering | 2016 | 7 Pages |
Abstract
Effects of thermal treatments on breakage and calcium release of fish bone particles during high-energy wet ball milling were investigated. Heating temperature (55-130 °C) showed much more obvious influences on the breakage and calcium release than heating time (20-60 min). As heating temperature increased from 55 °C to 120 °C, fish bone matrix became more porous, and mechanical parameters of fish bone remarkably decreased (p < 0.05). Furthermore, particle size of the fish bone after milling reached a limit (approximate 110 nm) in a shorter time and calcium release was enhanced. Regardless of heating time, size of the fish bone particles was not significantly different (p > 0.05) between the samples treated with 120 °C and 130 °C during milling, while calcium release was higher for the latter sample. Breakage kinetics and calcium release of fish bone particles were fitted with the first-order exponential decay function and the Higuchi equation, respectively.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Jin Zhang, Tao Yin, Shanbai Xiong, Yajie Li, Ullah Ikram, Ru Liu,