WebJan 21, 2009 · Moisture content of the fish samples reached 16% after 36 and 32 h of drying at temperature ranges of 45 to 50 and 50 to 55C, respectively. Products produced at 45 to 50C were found to be excellent on the basis of flavor, color and texture. Their rehydration ability ranged from 65 to 80% with minimum in big-eye tuna and maximum in … WebThe percentage moisture content from each drier for the fish samples was calculated according to Results Ranganna (1986) as follows: The results of the drying (weight and percentage moisture W1 W2 %M.C. ¼ 100 W1 ¼ wt of sample before drying content losses and the final percentage moisture content) W1 of the two fish samples C. gariepinus and ...
Design and Analysis of Automatic Fish Dryer Prototype
WebJan 1, 2024 · PDF Dried anchovy fish is a popular and widely consumed seafood product in Puducherry, India. However, its microbial quality and safety are of concern... Find, read and cite all the research ... WebCuring, as a means of preserving fish, has been practised perhaps longer than any other food preservation technique. Marine fish bones found in cave dwellings, inhabited 20000 years ago and situated many days’ walk from the coast of Spain, indicate some form of curing, probably by drying in the open air. Salting, smoking and drying have all ... high torque low rpm dc motors
(PDF) Dry fish - ResearchGate
WebPREPARATION OF FISH FOR DRYING. The fish was cut open from the dorsal side, intestines and gills removed and washed clean of blood and slime. The split open fish was dried as such and when salted fish was employed for drying, salting was done in the ratio 1:5 (salt : fish) for 18 hours since maximum water loss for WebFreezing solidifies the water in the fish and lowers the temperature below which bacteria are active. Salting in a barrel removes much of the moisture and creates an inhospitable environment for the bacteria. Drying fish in the presence of cool, dry smoke removes the moisture necessary for bacterial growth. WebDrying Smoking Fish Paste Manufacture Fish Sauce Manufacture Canning Fishmeal Manufacture Others Total 1. Dagupan 5 24 72 72 — — — 173 2. Cagayan 19 24 21 21 — — 2-shrimp noodles 87 3. Pampanga 7 96 23 — — — 4-salted fish 130 4. Southern Tagalog 132 115 39 85 1 — 7-shellcraft 379 5. National Capital Region high torque battery impact