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Studies on the artificial drying of salted mackerel.

Rao, S. V. R. and Khabade, V. S. (1968) Studies on the artificial drying of salted mackerel. Journal of Food Science and Technology (Mysore), 5 (3). 123-126, 4 ref..

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Abstract

Salt-cured mackerel of moisture content 57-60% can be dried to 30-38% moisture in 12 h in a batch process cross-flow air dryer. Air at 45 degree C and 50% RH is used. The fish show signs of cooking at 50 degree C. Fresh mackerel need to be dried for twice as long to reach the 17.6% moisture content suitable for storage.

Item Type: Article
Uncontrolled Keywords: DRYING-; Drying salt-cured mackerel; MACKEREL-
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2010 06:24
Last Modified: 15 Mar 2010 06:24
URI: http://ir.cftri.com/id/eprint/7408

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