STUDIES ON EQUILIBRIUM MOISTURE CONTENT OF CANNED PRAWN WITH PARTICULAR REFERENCE TO DRAINED WEIGHT

Abstract

Drained weight of canned prawn depends on moisture content of blanched meat and
equilibrium moisture (EM) content of processed meat. The greater the difference
between the two values the more is the ftuctuatlion in drained weight. EM is a
fixed value with particular reference to the species of prawn, which has been justifiedmathematically and by material balance of can contents before a.nd after processing.