Abstract
Food waste has a high utilization value, but its high moisture content brings more disadvantages to its storage, transportation and energy utilizations. Dehydration of food waste is conducive to subsequent treatment, and herein, the effects of ionizing radiation pretreatment on the dehydration performance of tofu protein waste were examined. The mechanical centrifugation dehydration, moisture distribution, bond energy (Hb), drying time, and drying rate indicated that ionizing radiation pretreatment significantly enhanced the supernatant volume, free water content, and drying rate, while reducing Hb and drying time. Moreover, the mechanism underlying the enhanced dehydration performance was discussed based on particle size analysis, Scanning electron microscope, UV–vis spectroscopy and pH value.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
