Study on the Velocity of Fish-drying:II. Rapid Drying of the Surface of Fish

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概要

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• In the case of smoking or other manufacturing processes of fish, sometimes it is demanded, as a preliminary process, that the surface of fishbody is dehydrated by the rapid drying to make it stable. The author analysed the results of COOPER and LINTON'S experiments(1) on the preliminary drying of haddock-smoking, and knew that the time t* to dry the surface of fish to the suitable condition for smoking is represented by the following formula t*=0.65/E-eE√T/V' where E-e is the saturation difference of water vapour (in mmHg.). T the absolute temperature and V the velocity (in m/sec) of current of air in the dryer.

• 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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