By G. Borgstrom
ISBN-10: 0123955718
ISBN-13: 9780123955715
Read Online or Download Fish As Food. Processing: Part 1 PDF
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Additional resources for Fish As Food. Processing: Part 1
Sample text
It did not seem to b e affected by moisture content within the range 2 to 12%, although not all workers are in agreement on this. E. VACUUM FREEZE-DRYING In Section 2 , E above, desirable conditions were listed for rapid freeze-drying. From these, it is immediately obvious that on a com mercial scale an extension of the normal laboratory method of freezedrying is impracticable because high rates of heat transfer are required. Clearly, a load of fish supported en masse inside a vacuum chamber would receive practically no heat (except on those surfaces receiving radiation from the walls of the chamber) and most of it would cool by evaporation until no further drying took place.
L . ( 1 9 5 0 ) . T h e T o r r y R e s e a r c h S t a t i o n F i s h - S m o k i n g Kiln. Gt. Brit. Dept. Sei. Ind. Research Food Invest. Leafl. No. 10, 2 4 p p . Cutting, C . L . ( 1 9 5 5 ) . " F i s h S a v i n g ; a History of F i s h P r o c e s s i n g f r o m Ancient to M o d e m T i m e s , " p p . 1 1 9 - 1 2 8 . L e o n a r d Hill, L o n d o n . C u t t i n g , C . L . , R e a y , G . , a n d S h e w a n , J . M . (1956). D e h y d r a t i o n of F i s h . Gt. Brit. Dept. Sei. Ind.
Although k, too, might b e expected to differ in the two types of section, rough measure- (32 1. DRYING AND DEHYDRATION 37 (b) F I G . 10. G r o s s s t r u c t u r e of f r e e z e - d r i e d c o d m u s c l e ; a: s a g i t t a l sections a n d b: t r a n s v e r s e sections. ) 38 A. C. JASON ments by the writer show that such a difference, if it exists at all, is relatively small. If this observation is correct, then the product t(6s — Θι) in Equation ( 3 4 ) will b e constant for each type of section.
Fish As Food. Processing: Part 1 by G. Borgstrom
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