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.res.in/id/eprint/7408 |
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