The optimal technical parameters on rinsing and desalination of meicai

This paper deals with the current applicationsituation of the rinsing and cryoprotectants,introduces the basic principle of the rinsing andcryoprotectants and effects on frozen fish surimi.

Because the content of Fe2+ is not very high in the rinsing waste water before rolling steel, and pH is still relatively low, there is not recovery value.

Effect of washing and blending on the gel strength of aristichthy nobilis surimi;

The Effect of Various Washing Conditions on the Water Holding Capacity and Protein Loss of Silver Carp Mince;

Effects of Washing on Spent Hen Surimi and Thermal Gelation Properties;

83 hours for the flush drain containing 14mg/L Fe to reach requirement,the low-temperature citric acid rinse efficiently controls Fe content in the rinse solution less than 300 mg/L,and that basic hydrogen peroxide passivation results in excellent passivating film,upon which blue acidic copper sulfate changes red after 16 seconds.

The results show that different soaps have different capability in controlling foams,and adding soaps into detergents can obviously improve the ability to rinse,save a lot of water.

Effects of potch and oxidant(hydrogen peroxide and sodium hypochlorite) on gelling strength,whiteness,and water holding capacity of minced Tilapia fish were compared.