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

Aydin Kilic*, Adnan Midilli, Ibrahim Dincer

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

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°C is an environmental-benign drying technique for better environmental sustainability.

Original languageEnglish
Pages (from-to)262-278
Number of pages17
JournalInternational Journal of Global Warming
Volume2
Issue number3
DOIs
Publication statusPublished - 2010
Externally publishedYes

Keywords

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

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