On the Spoilage of Dried Fish

スポンサーリンク

概要

• 論文の詳細を見る

• Assuming that the velocity of spoilage of a dead fish muscle is proportional to the population density of bacteria in the fish muscle, the degree of spoilage, a, after t hours from they were killed may be represented by the following formula: - lna=lna0+∫t0k(θ, w)dt. where k(θ, w) is a constant depending upon the temperature, θ, and moisture content, w, and a0 the initial value of a. For w>0.6, k(θ, w) is presumed as k(θ, w)=k(θ)λ(n), where k(θ) is the value of k for undried fish and depends upon the temperature θ, i. e. k(?)=k(θ, w0) and λ depends upon w only. The relation between λ and w were calculated numerically from the experimental data as shown in Fig. 1. The influence of air-heating on the spoilage in the course of drying may be divided into two parts, viz. (1) the good influence-shortening of the time of drying, and (2) the bad influence-increasing of the velocity of putrefaction. In order to obtain such condition as the heated-air-drying would lead to good results, the author assumed that the temperature coefficient of spoilage, Ql0, is constant, and calculated the time of drying by Prof. TAUTI'S law(1) of similitude. Thus, we get the following relation: - E(θ+Δθ)-e/E(θ)-e 18W01/3+0.22W02/3{E(θ)-e}/18W01/3+0.22W02/3{E(θ+Δθ)-e}>Q10Δθ/ ?? 0 where E(θ) is the maximum vapour tension (in mmHg) of water at the temperature θ°C, e, the vapour tension exist in the air, Δθ the temperature rise by the heater of dryer, and W0 the initial weight (ing.) of sprited fish for drying.

• 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

スポンサーリンク