Effects of Different Physical Characteristics on the Compression Molding Quality of Dried Fish Floss

Abstract : The compression molding of dried fish floss is of great significance to the development of fish product and the storage and transport of fish. In this issue, the compression ratio, relaxation ratio and shatter resistance are selected as the evaluation indicators, effects of particle size, moisture content, amount, and processing methods (whether cooked or not) on the compression molding quality of dried fish floss are analyzed. The results showed that: 1) the moisture content and amount of dried fish floss have a significant impact on the thickness of molding block, and the lower the moisture content is, the larger the thickness of molding block is, the thickness of molding block decreases with the amount of dried fish floss; 2) processing methods have great effect on the relaxation ratio of molding block, the relaxation ratio of molding block will increase if the dried fish floss is cooked;3) the amount and moisture content affect the shatter resistance of molding block observably, the greater the amount and moisture content of dried fish floss ,the better the shatter resistance of molding block is when the amount and moisture content respectively varies in the range of 3g-5g and 5.13% -23.57%.
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Hongmei Xu, Li Zong, Shengfa Yuan. Effects of Different Physical Characteristics on the Compression Molding Quality of Dried Fish Floss. 4th Conference on Computer and Computing Technologies in Agriculture (CCTA), Oct 2010, Nanchang, China. pp.656-668, ⟨10.1007/978-3-642-18333-1_79⟩. ⟨hal-01559634⟩

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