Article ID Journal Published Year Pages File Type
6664905 Journal of Food Engineering 2016 7 Pages PDF
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)
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