A novel fish-drying technique for better environment, quality and sustainability

作者：Kilic Aydin^*; Midilli Adnan; Dincer Ibrahim

来源：International Journal of Global Warming, 2010, 2(3): 262-278.

• environmental impact
• sustainability
• fish quality
• low-temperature drying

This study deals with the development of appropriate sustainable strategies for environmental-benign aquatic processing systems. In this regard, the interactions between the aquatic system and its environment are first defined. Second, the effect of environmental pollution decreasing the fish quality in the aquatic systems has been exposed. Third, some sustainable strategies for improving the fish quality and minimising the environmental impact of the aquatic system are developed. Finally, a case study is presented to study sustainability aspects and environmental impacts by considering some quality fish parameters. Accordingly, the results show that the Low-Temperature High-Velocity (LTHV) drying with smoking applied at 4 degrees C is an environmental-benign drying technique for better environmental sustainability.

• 出版日期2010