AN ACCELERATED METHOD OF HOT AIR DRYING OF FISH

Abstract

The effects of temperature and relative humidity on the rate of
drying of split open fish and salted fish in a tunnel dryer have been
studied at a constant air velocity. By a judicious combination of
these two, the rate of drying could be considerably accelerated, 10 to
12 hours only being required for drying to moisture levels below 30%
in the case of mackerel, lactarius, otolithes and kilimeen (Nemipterus
japonicus)