The Distribution of Moisture in the Fish Muscle during the Course of Drying and Piling

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概要

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• "The uniformity(3) of moisture" in a fish body, which is the ratio of the density of moisture at the surface of the fish to that of the total fish body, was determined during the course of drying and piling. One of the experiments, in which the fishes were piled up twice during succesive nights, is plotted in Fig. 1, C and D being times of piling. The diffusivity constant, K, of moisture and the coefficient of evaporation, β, at the surface were estimated from the results as K=0.0026 and β=0.009 (cm., h., m.m. Hg unit). It may be mentioned that while β is nearly the same as obtained by Inoue(2), K is decidedly different from his value. This discrepancy may be accounted for by the fact that this material was unboned mackerel but his was cod filet.

• 社団法人 日本水産学会の論文

著者

• 川上 太左英

  水産講習所

関連論文

• The diffusion of NaCl in the Fish-filet
• On the Spoilage of Dried Fish
• The Distribution of Moisture in the Fish Muscle during the Course of Drying and Piling
• Study on the Velocity of Fish-drying:II. Rapid Drying of the Surface of Fish

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