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Studies on the equilibrium relative humidity relationship of dried fish products from Bombay duck.

Iyengar, J. R. and Sen, D. P. (1965) Studies on the equilibrium relative humidity relationship of dried fish products from Bombay duck. Journal of Food Science and Technology, 2. pp. 55-57. ISSN 0022-1155

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Abstract

Equilibrium moisture contents corresponding to different relative humidities ranging from 10-100 per cent of (a) sun-dried Bombay-duck fish, (b) fish protein concentrate prepared from sun-dried fish, (c) cooked, minced, dried meal, and (d) fish protein concentrate from cooked, minced, dried meal were determined. The sun-dried fish should be dried below 26 per cent moisture for proper storage and packaging. The corresponding figures for fish protein concentrate from sun-dried fish, cooked, minced, dried meal and fish protein concentrate from cooked, minced, dried meal were 7.2, 6.6 and 9.7 per cent respectively.

Item Type: Article
Uncontrolled Keywords: Sun-dried, Bombay-duck, Harpodon neherus, fish protein concentrate, fish flour, moisture content, equilibrium relative humidity
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2013 07:22
Last Modified: 23 Jul 2013 07:22
URI: http://ir.cftri.com/id/eprint/5742

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