Physical aspects of the drying of fish meals

Publisher Website
Google Scholar
Abstract
Meals from capelin, herring and mackerel were dried under various conditions. Dehydration proceeded at falling rates and was significantly affected by air temperature at all stages and by air velocity at the initial stages of the process. At higher temperatures dehydration could be characterised by two time constants, one being about twice as long as the other. Herring meal appeared to be more prone to structural changes than the other meals.
Keywords

This publication has 0 references indexed in Scilit: