Study the drying kinetics of open sun drying of fish

Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus

“…(Chukwu, 2009;Jain and Pathare, 2007;Sarower-E-Mahfuj et al, 2012) Fish is one of the most perishable foods because of its suitable medium for spoilage after harvest. High ambient temperature prevalent in tropics is responsible for faster spoilage and deterioration of tropical species.…”

“…Drying is one of the oldest methods of preservation of fish which improves the stability of fish by reducing the water and microbial activity, minimizing physical and chemical changes during storage (Darvishi et al, 2012) and brings a substantial reduction in weight and volume, minimizing packaging, storage and transportation costs (Vega-Gálvez et al, 2009). Traditionally sun drying of fish was carried out under the open sun, a low-cost preservation technique used from days immemorial to preserve the fish (Jain and Pathare, 2007). The limitation to control weather conditions, drying process and parameter, high labor cost, insect infestation, the requirement of large drying area, mixing with dust and other foreign particles (Jain and Pathare, 2007) long processing time and poor hygiene of product have led to the development of kiln dryers or solar dryers.…”

“…Traditionally sun drying of fish was carried out under the open sun, a low-cost preservation technique used from days immemorial to preserve the fish (Jain and Pathare, 2007). The limitation to control weather conditions, drying process and parameter, high labor cost, insect infestation, the requirement of large drying area, mixing with dust and other foreign particles (Jain and Pathare, 2007) long processing time and poor hygiene of product have led to the development of kiln dryers or solar dryers. Hot air drying employs convection system with controlled air velocity and humidity, high temperatures but involves high energy consumption, bacterial contamination and possible quality change (Selmi et al, 2010).…”

Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama

“…In addition, the drying method has secondary effects on characteristics of flavor, color, and the nutritional value of the products [14,15]. A number of authors have studied and/or reviewed the salting and drying process of fish and other seafood and its effects on various quality parameters of the final products, e.g., [13,[16][17][18][19][20][21][22][23][24][25]. In what concerns muxama, Barat and Grau [10] observed a clear shortening of the processing time required to obtain muxama with the simultaneous brine thawing and salting of frozen tuna loins.…”

Effect of Air Drying on Color, Texture and Shrinkage of Sardine (Sardina pilchardus) Muscles

“…Open sun drying has limitation to control the drying process and parameters, weather uncertainties, high labor costs, requires large drying areas, insect infestation, contamination with dust and other foreign materials [10,11] which induce a rapid rate of deterioration during transport, distribution and storage. Convective hot air drying is a better technique than open sun drying since it ensures a safer product, faster processing and drying parameters can be effectively controlled.…”