Effect of electrodialysis pretreatment on physicochemical properties and morphology of spray-dried-fish sauce powder

摘要: Abstract Fish sauce is a popular Asian food ingredient having specific flavor that gives pleasure to the senses of taste. However, fish contains high-salt content, which nowadays not desirable by health-conscious consumers. Recently, it has been shown electrodialysis succeeds in reducing salt content without affecting its important characteristics over range residual content. In this study effect pretreatment prior spray drying produce low-salt powder, more shelf-stable and convenient product compared with liquid sauce, was investigated. Product recovery, morphology selected physicochemical properties, i.e., moisture water activity, hygroscopicity, as well X-ray diffraction (XRD) patterns powder were determined. The ED-treated-fish sauces various contents (in approximately 2–25% w/w) dried at inlet air temperatures 120–180 °C. It found feed concentration temperature had significant effects on all observed variables. This due fact strongly affected removal from during drying, leading alterations properties.