Effect of Relative Humidity upon the Rate of Cooling of Cooked Albacore and Materials, as Materials for Oiled Cans

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概要

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• Long-fined Albacore and mackerel, with head cut off, ware cooked as the materials for oiled cans, and were laid in air to cool at room temperature and at varied relative humidity. Temperature-time relation for the muscle, plotted semilogariLhmically, showed that the rate of cooling was the greater, the lower the humidity.

• 社団法人 日本水産学会の論文

著者

• 金子 伊喜雄

  水産講習所

• 梶原 安行

  水産講習所

関連論文

• Appearance of the Content of Salmon Cans in Relation to their Total Weight
• Cooling of Cans Filled with Water due to Internal Convection
• Effect of Relative Humidity upon the Rate of Cooling of Cooked Albacore and Materials, as Materials for Oiled Cans

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