MEASUREMENT OF MOISTURE IN DRY CURED FISH BY INFRARED IRRADIATION
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Authors
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C.V.N. RAO
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K.K. BALACHANDRAN
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T.K. GOVINDAN
Abstract
Heating conditions have been standardised for measurement of
moisture in dry cured fish using infrared irradiation source of 150 W.
Results obtained are comparable to those obtained from standard air
oven method (drying to a constant weight at l02°C), the mean
deviation being less than 2 uuits. The method works equally well
for fresh fish muscle.
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Submitted
2016-02-24
Published
2025-06-05
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
RAO, C., BALACHANDRAN, K., & GOVINDAN, T. (2025). MEASUREMENT OF MOISTURE IN DRY CURED FISH BY INFRARED IRRADIATION. Fishery Technology, 4(1). https://doi.org/10.56093/ft.v4i1.56169
