Drying and Dehydration

Jason, A C

doi:10.1016/b978-0-12-395571-5.50009-0

Cited by 13 publications

(13 citation statements)

References 17 publications

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“…The best way of rehydration is to conserve a porous structure by a suitable method, which absorbs and retains sufficient water by capillary. Compressed products absorb slowly and less completely (Jason 1965). The very large differences in rehydration rates that existed between different products can be explained by their microstructural differences.…”

Section: Resultsmentioning

confidence: 99%

“…The very large differences in rehydration rates that existed between different products can be explained by their microstructural differences. The dried fish samples of silver jew fish, Bombay duck, big‐eye tuna, Chinese pomfret and ribbon fish produced at 45 to 50C exhibited a rapid rate of rehydration, which was no doubt because of the water being carried deep into the piece by a porous structure that absorbed and retained sufficient water by capillary (Jason 1965). Considering the organoleptic characteristics and rehydration ability of the dried products, it can be stated that the dried fish products produced at the 45 to 50C temperature range were of better quality compared to that produced at the 50 to 55C temperature range of the solar tunnel dryer.…”

Section: Resultsmentioning

confidence: 99%

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Optimization of Marine Fish Drying Using Solar Tunnel Dryer

Reza

Bapary

Islam

et al. 2009

Journal of Food Processing and Preservation

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Studies were conducted to optimize fish‐drying process in a Hohenheim‐type solar tunnel dryer to produce safe and high quality dried fish products. Five commercially important tropical marine fish species in the Bay of Bengal such as silver jew fish, Bombay duck, big‐eye tuna, Chinese pomfret and ribbon fish were used and drying was performed at 45 to 50 and 50 to 55C temperature ranges. Moisture content of the fish samples reached 16% after 36 and 32 h of drying at temperature ranges of 45 to 50 and 50 to 55C, respectively. Products produced at 45 to 50C were found to be excellent on the basis of flavor, color and texture. Their rehydration ability ranged from 65 to 80% with minimum in big‐eye tuna and maximum in silver jew fish. Values of total volatile base, peroxide and aerobic plate count of all the final dried products were within the acceptable limit. PRACTICAL APPLICATIONS In this experiment, we optimized the drying process in a Hohenheim‐type solar tunnel dryer, constructed using locally available materials, for several commercially important marine fish species in the Bay of Bengal over a wide range of temperature, humidity and moisture content. The data obtained in this study are now successfully used for large‐scale production of dried fish of high quality, providing better market price for its producers as well as greater acceptability to the consumers. We also developed another low cost solar tunnel dryer using bamboo, hemp, canvas, rope and polythene sheets, which became very popular among small‐scale dry fish producers in the coastal areas of Bangladesh.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Optimization of Marine Fish Drying Using Solar Tunnel Dryer

Reza

Bapary

Islam

et al. 2009

Journal of Food Processing and Preservation

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“…The results in Table 2 show that the B-values are small and hence the loss of moisture during the second falling rate period was small. From the v-values shown in Table 2, it can be concluded that the two-term model proposed by Jason (1965) accurately describes the drying data. Figure 3 shows the moisture content of the fish during salting in 15%, 21% and saturated brines, respectively, and subsequent drying under three different conditions.…”

Section: Drying Studiesmentioning

confidence: 89%

“…where X J X , = salt/water content (gg-' non-salt solids basis, NSSB) at time t; X:/Xz = salt/water content (g g-' NSSB) at time 0; XZlX; = salvwater content (g g-' NSSB) at equilibrium; K $ K w = specific rate constants for salt uptake/water loss; and t = time Weight changes of fish recorded during drying were presented in terms of moisture ratio (MR) vs time ( t ) and fitted to a two-term model equation (equation 3) proposed by Jason (1965) and modified by Wuttijumnong (1987):…”

Section: Mathematical Modelling and Statistical Analysismentioning

confidence: 99%

Salting and drying of yellowtail (Trachurus mccullochi Nichols)

Berhimpon¹,

Souness²,

Buckle³

et al. 1990

Int J of Food Sci Tech

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Wet salting of low-fat yellowtail (Trachurus rnccuffochi Nichols) using three brine solutions (15%, 21 ' YO and saturated salt) and drying of salted fish at 35°C and 50% RH, 45°C and 30% RH, or 55°C and 18% RH was carried out and assessments made of salt and moisture contents, water activity ( a w ) , and sensory properties of dried-salted fish. Brine concentration during salting and the drying conditions had a significant effect on the drying rate. Brining in saturated brine gave the most rapid rate of reduction in moisture content and the lowest final moisture content during brining, but produced a slower rate of reduction of moisture and higher final moisture content during drying. Fish brined in saturated salt and dried at 55°C was of lower sensory quality.

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“…This is in agreement with Sheehan and others (1996) and Wang and others (2000), who reported that an increased lipid content results in a decrease of the salted solution transfer and, consequently, in lower salt uptake. In addition, salt diffusion is greater in wild salmon because they are smaller (Jason 1965).…”

Section: Compositional Properties Of Smoked Salmonmentioning

confidence: 99%

Influence of Salmon Provenance and Smoking Process on Muscle Functional Characteristics

Montero¹,

Gómez‐Guillén²,

Borderías³

2003

Journal of Food Science

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Ocean-ranched and farm-reared Atlantic salmon were compared on the basis of compositional and functional/mechanical properties of the raw and the corresponding smoked muscle. Several procedures based on different salting methods (brine and dry salting) and smoking temperature (20 °C and 30 °C) were tested, as well as an electrostatic smoking method. Also, raw material samples were studied without and with frozen storage (-20 °C) for 30 d prior to salting/smoking, and the effect of frozen storage on the smoked muscle was evaluated. The electrostatic method induced considerably lower shear force values than the other smoking treatments. Ocean-ranched salmon were more susceptible to protein aggregation and loss of binding properties (water and fat) than farmed fish as a consequence of frozen storage of the raw material or smoking treatment.

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Drying and Dehydration

Cited by 13 publications

References 17 publications

Optimization of Marine Fish Drying Using Solar Tunnel Dryer

Optimization of Marine Fish Drying Using Solar Tunnel Dryer

Salting and drying of yellowtail (Trachurus mccullochi Nichols)

Influence of Salmon Provenance and Smoking Process on Muscle Functional Characteristics

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