Journal articles: 'Fish - Drying'

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Darniati, Iis, Yuwana Yuwana, and Syafnil Syafnil. "QUALITY PROFILE OF DRIED FISH PRODUCED USING YTP-UNIB-2013 WITH VARIED DRYING TEMPERATURES." Jurnal Agroindustri 5, no. 1 (May 29, 2015): 12–19. http://dx.doi.org/10.31186/j.agroind.5.1.12-19.

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Objectives of this research were 1) to determine fish drying time YTP-UNIB 2013 biomass dryer with four different temperatures; 2) to compare the resulted dry fishes to SNI Standards for fish; 3) to find the optimum drying temperature to produce dry fish with better fit to SNI standards.Utilizing “ Kaseh” fish (Opisthopterus tardoore) as experimental sample dryings with temperatures 30-40 oC, 40-50 oC, 50-60 oC and 60-70 oC, in term of drying time, resulted 10 hours, 8 hours, 6.5 hours and 5.5 hours respectively. From the TPC point of view, the dry fishes produced by these temperature ranges contained 1,16 x 106 kol/g, 1,0875 x 106 kol/g, 0,744 x 106 kol/g and 0,8975 x 106 kol/g. These dry fishes fitted respectively to 8.6, 8.8, 8.4 and 7.8 average organoleptical scores. The finding suggested that drying with 50-60 temperature ranges would be proper choice for drying fish with YTP-UNIB 2013 biomass dryer.Keywords :

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Marquardt, Fritz-Hans. "Fish smoking and drying." Journal of Food Engineering 14, no. 3 (January 1991): 257–58. http://dx.doi.org/10.1016/0260-8774(91)90010-p.

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NAKAMURA, Makoto, Masakatsu FUJIMOTO, and Yoshiro SAKAI. "Drying State Regulation Method for Fish-Drying Process." Transactions of the Society of Instrument and Control Engineers 31, no. 7 (1995): 944–46. http://dx.doi.org/10.9746/sicetr1965.31.944.

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Yuwana, Yuwana. "CATFISH DRYING (Clarias Batraclus) USING ‘TEKO BERSAYAP’ SOLAR DRYER." Jurnal Agroindustri 2, no. 1 (May 31, 2012): 14–20. http://dx.doi.org/10.31186/j.agroind.2.1.14-20.

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Experiment on catfish drying employing ‘Teko Bersayap’ solar dryer was conducted. The result of the experiment indicated that the dryer was able to increase ambient temperature up to 44% and decrease ambient relative humidity up to 103%. Fish drying process followed equations : KAu = 74,94 e-0,03t for unsplitted fish and KAb = 79,25 e-0,09t for splitted fish, where KAu = moisture content of unsplitted fish (%), KAb = moisture content of splitted fish (%), t = drying time. Drying of unsplitted fish finished in 43.995 hours while drying of split fish completed in 15.29 hours. Splitting the fish increased 2,877 times drying rate.

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Abdullah, S., N. Musa, I. H. Rukunudin, and A. R. Shaari. "Drying characteristics of fish cracker under different drying techniques." Food Research 3, no. 4 (February 10, 2019): 357–61. http://dx.doi.org/10.26656/fr.2017.3(4).147.

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Krisman, Krisman, Erwin Erwin, Hamdi Hamdi, and T. Emrinaldi. "Produksi ikan asin dengan menerapkan teknologi pengeringan berbasis energi biomassa yang ramah lingkungan untuk meningkatkan ekonomi masyarakat di Desa Buluh Cina, Kecamatan Siak Hulu, Kampar." Unri Conference Series: Community Engagement 1 (September 23, 2019): 333–40. http://dx.doi.org/10.31258/unricsce.1.333-340.

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The potential of the economic sector of the community in the village of Buluh China, Siak Hulu Subdistrict, Kampar which has potential fisheries. The system of processing fish into salted fish products carried out through fish preservation by drying methods has long been practiced by fish preservative entrepreneurs. In particular, fish drying activities have long been a livelihood for salted fish processing communities in Buluh China village, Siak Hulu Sub-District, Kampar. However, in general, the process of preserving fish through drying methods by relying solely on sunlight is not optimal. The process of drying fish in Buluh China village, Siak Hulu Subdistrict, Kampar is still traditionally carried out, which is dried in the sun. This process takes a long time, it takes time in drying fish 2 to 4 days and that too depends on the sun. The purpose of this activity is to apply biomass-based drying technology for salted fish production. The method used is to make a dryer, biomass burning furnace, drying room (box). The results of this service show high enthusiasm from the community where salted fish production can be obtained in just 1.5 hours with temperatures in the drying chamber reaching 35 to 40 degrees Celsius.

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Наумова, A. Naumova, Наумова, and A. Naumova. "Sanitation of fish farms and prevention of fish diseases by pond drying with the use of fish and grass rotation." Russian Journal of Parasitology 3, no. 3 (September 25, 2016): 380–84. http://dx.doi.org/10.12737/21662.

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Objective of research: to present the actuality and novelty of application of fish and grass “rotation” because this allows to reveal new data on pond drainage planning which is the most effective in sanitation of the fish farm. Materials and methods: to determine the most effective cycle for the summer drying of ponds, we studied ecological and epizootological features of fishing ponds, which had been used after drying within 1 and 5 years. As research object served 8 fish ponds: 4 drained ponds under crop (40 ha), 4 — overflowed (40 ha) and filled with one-year carps (2,5-З thousand ind./ha) and silver carps (1,2-1,4 thousand ind./ha). Results and discussion: The results of comparative research on anti-epizootic efficacy of pond drying at different periodicity of 1 and 5 years with the use of fish and grass “rotation” are provided. Data on decreased invasion of fishes (carp, silver carp) by parasites, absence of causative agents of infection, improved blood indicators, increased fish production at annual pond drying (with the use of fish and grass “rotation”) compared with the pond drying of 5 year periodicity are presented. Advantages of economic efficacy of the annual frequency of pond drying are confirmed: twice increased commercial fish production; reduced expenses for purchase of food (own barley and wheat production), drugs, disinfectants, fertilizers that allow increasing economic revenue and making profit.

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Hubackova, Anna, Iva Kucerova, Rithy Chrun, Petra Chaloupkova, and Jan Banout. "Development of Solar Drying Model for Selected Cambodian Fish Species." Scientific World Journal 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/439431.

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A solar drying was investigated as one of perspective techniques for fish processing in Cambodia. The solar drying was compared to conventional drying in electric oven. Five typical Cambodian fish species were selected for this study. Mean solar drying temperature and drying air relative humidity were 55.6°C and 19.9%, respectively. The overall solar dryer efficiency was 12.37%, which is typical for natural convection solar dryers. An average evaporative capacity of solar dryer was 0.049 kg·h−1. Based on coefficient of determination (R2), chi-square (χ2) test, and root-mean-square error (RMSE), the most suitable models describing natural convection solar drying kinetics were Logarithmic model, Diffusion approximate model, and Two-term model for climbing perch and Nile tilapia, swamp eel and walking catfish and Channa fish, respectively. In case of electric oven drying, the Modified Page 1 model shows the best results for all investigated fish species except Channa fish where the two-term model is the best one. Sensory evaluation shows that most preferable fish is climbing perch, followed by Nile tilapia and walking catfish. This study brings new knowledge about drying kinetics of fresh water fish species in Cambodia and confirms the solar drying as acceptable technology for fish processing.

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Yuwana, Yuwana, Bosman Sidebang, and Evanila Silvia. "“TEKO BERSAYAP” MODEL SOLAR DRYER FOR FISH DRYING." Jurnal Agroindustri 6, no. 2 (December 1, 2016): 51–56. http://dx.doi.org/10.31186/j.agroind.6.2.51-56.

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This objective of this research was to design a dryer called “Teko Bersayap” model and then to test its performance in drying fish in order to solve problems arising from open air sun drying. The dryer consisted of drying chamber with trays inside, heat collectors equipped with air inlets at their lower ends, chimney with an exhaust fan inside and humid air outlet at its upper end, was constructed to dry fish, “Bleberan (Pepetak Leiognatus spp)” species. The results of the experiment indicated that the dryer produced the drying chamber temperature 8.83oC higher than the ambient temperature and the relative humidity 13.91% lower than the ambient relative humidity. The fish moisture content decreased exponentially with drying time and the dryer completed the fish drying process in 18.9 hours compared to 27.6 hours of drying time needed to complete the sun drying for the fish, suggesting that the dryer was ready for utilization

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Al-Ismaili, Abdulrahim. "A Review on Solar Drying of Fish." Journal of Agricultural and Marine Sciences [JAMS] 26, no. 2 (April 28, 2021): 1–9. http://dx.doi.org/10.53541/jams.vol26iss2pp1-9.

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Oman is one of the larger fish producers in the region. Due to high perishable rate of fish products, many preservation techniques were used such as smoking, drying, chilling, brining and freezing. Solar drying is the most popular technique due to its simplicity and low cost compared to other techniques. Objective. This study aims to review the different types of solar drying techniques and highlight the quality measures of solar dried fish. Review findings. Solar drying techniques can be divided into three types; open-sun drying, direct and indirect solar drying. The open-sun drying is the most adoptable method because it is the cheapest preservation technique. However, this technique has several drawbacks such as the uncertainty of weather, large implementation area, time-consuming, poor drying rate, high labour costs, attacking by insects, microorganism and birds, and mixing with dust and foreign materials. Solar dryers, on the other hand, overcome most of the drawbacks associated with open-sun drying. They have shorter drying time and higher drying rate, and at the same time they enhance the physical properties of dried fish. For better understanding of the drying processes many regression models were used and the exponential model was found to be the best fitted model describing the drying behaviour. The fish have very good nutritional value due to higher amount of proteins, lipids and ash contents with comparison to fresh fish. For higher shelf life fish has to meet certain characteristics with respect to pH, water activity, microbial load, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) and enzymatic autolysis. For a very good quality, the pH must be ranging from 6.0-6.9 and the water activity must be lower than 0.7. The TVB-N and TMA-N are indicators of spoilage and their upper acceptable limits are 10-15 mg/100g and 35-40 mg/100g, respectively. Total plate count (TPC) and total fungal count (TFC) are two attributes used to assess the microbiological quality of fish products. The autolysis changes in the fish lead to spoilage as a result of the production of biogenic amines and microbial growth. Conclusions. Studying the health aspect of dried fish is very important for the human body to obtain a greater proportion of proteins and important substances away from the harmful chemicals that may appear in traditional draying technique.

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Jain, Dilip, and Pankaj B. Pathare. "Study the drying kinetics of open sun drying of fish." Journal of Food Engineering 78, no. 4 (February 2007): 1315–19. http://dx.doi.org/10.1016/j.jfoodeng.2005.12.044.

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Dey, Shishir Kumar, Md Rayhan Hossain, Fawzia Adib Flowra, Sayeeda Sultana, and Rubia Akter. "Study of traditional fish drying activities at Atrai upazilla of Naogaon district in Bangladesh." Asian Journal of Medical and Biological Research 2, no. 4 (January 23, 2017): 646–55. http://dx.doi.org/10.3329/ajmbr.v2i4.31010.

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The investigation was conducted on traditional fish drying activities of the Atrai upazila under Naogaon district from July 2011 to December 2011. There was only one fish drying point was found in study area. The observed fish drying points are seasonal (from July to December). There are sixteen fish species were identified for drying among study area. Most of the raw fish collect from local market or Atria River. Transportation of raw fish was done by non-mechanized van or by head load of the labour. Price of the raw fish varied according to the species, size and availability. It is observed that September-October peak period for drying. The rate of mixing salt in the study area was found as 1kg salt for 12 kg of raw fish. At normal weather condition drying duration recorded to be varied from 2-5 days depend on the size of the raw fish. Plastic, jute sack and sometimes bamboo baskets were used for packaging purpose. The marketing channel is too small here. It was found that all the dried fish product in study areas, carried to the Sayadpur dry fish wholesale market in Nilphamary district directly by producers. The annual production of dried fish range 6000-8000 Kg. The highest price per kg dried fish was found as 400-550 Tk (Baim) and the lowest was found as 90-120 Tk (Punti, Darkina, Colisa). The cost benefit ratio for fish drying activities of study area was 1:0.671. The dry fish trader faced some problem such as insufficient credit, lack of raw fish insect infestation, storage and marketing facilities. From the present study some recommendations were also formulated to minimize the problem.Asian J. Med. Biol. Res. December 2016, 2(4): 646-655

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BALABAN, M., and G. M. PIGOTT. "Shrinkage in Fish Muscle During Drying." Journal of Food Science 51, no. 2 (March 1986): 510–11. http://dx.doi.org/10.1111/j.1365-2621.1986.tb11168.x.

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Rahman, M. A., M. Saifullah, and M. N. Islam. "Fish powder in instant fish soup mix." Journal of the Bangladesh Agricultural University 10, no. 1 (October 8, 2012): 145–48. http://dx.doi.org/10.3329/jbau.v10i1.12106.

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This study was conducted with the development of instant fish soup mix and finding out the effect of fish powder on it. Ingredients of soup mix were cooked and dried up to desired moisture content. The drying or dehydration was done by using a mechanical dryer (Cabinet dryer) at constant air flow rate and constant temperature with varying thicknesses. After drying the dried products were ground to make powder. These were then mixed with desired composition. Here fish powder was varied in composition in different samples and it was 5%, 10% and 15% in Mix-1, Mix-2 and Mix-3 respectively. For preparing soup mix was reconstituted with boiled water. The result of organoleptic test was determined by ANOVA and DMRT analysis to find out the best sample. (Mix-2) was adjudged to be the best by the panelists using 1-9 hedonic scale and ranked as like very much securing score 8.0 which containing 10% fish power. DOI: http://dx.doi.org/10.3329/jbau.v10i1.12106 J. Bangladesh Agril. Univ. 10(1): 145148, 2012

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Mehedi, Md Jabir Al, Al Shahriar, Sk Musfiq ul aque Fahim, and Md Gias Uddin. "Status of drying fish, marketing channel and associated problems in the Kuakata coast of Patuakhali district, Bangladesh." Asian-Australasian Journal of Bioscience and Biotechnology 5, no. 2 (August 31, 2020): 48–59. http://dx.doi.org/10.3329/aajbb.v5i2.53863.

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The present study was conducted to know the fish drying activities, species used in fish drying and marketing channel of dried fish in Kuakata coast of Patuakhali district of Bangladesh. Sea fishes are mostly used for drying and dry fish producers collected raw fishes from arat (landing centers) (70%), fishermen (25%) and little amount from own capture (5%). It was found that 21 fish species were used for drying among them 3 species (Harpadon nehereus, Setipinna phasa, Lepturacanthus savala) were commonly used and other 18 species were fairly used. The peak fish drying season was observed at mid-October to mid-February (in Bengali Kartik to Magh). It was observed that the dry fish producers used salt to produce good quality dry fish and salt mixing rate is 2 kg salt for 30-35 kg raw fish. The duration of drying at normal weather condition is varied between 3-5 days depending on the size of fishes. After drying, the dried fishes were packed in either jute bags or polythene bags and stored at room temperature for marketing. About 95% dried fish products are sold in the wholesale market at Chittagong, Syedpur, and Dhaka and rest 5% sold to the local retail market. However, three (3) step dried fish marketing channels were observed in the study area. The producers sold their product at very lower price and it ranged between Tk. 120-3200 per Kg. The retail price of the dried fishes ranged from Tk. 200-3500 per Kg. The dry fish producers and intermediaries faced various problems like inadequate capital, natural calamities, lack of scientific knowledge and technology, price instability, lack of transport facilities, inadequate storage facilities, lack of physical marketing facilities and marketing information. Asian Australas. J. Biosci. Biotechnol. 2020, 5 (2), 48-59

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Pang, Yuqi, Xu Duan, Guangyue Ren, and Wenchao Liu. "Comparative Study on Different Drying Methods of Fish Oil Microcapsules." Journal of Food Quality 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/1612708.

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Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.

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Azis, Rosdiani, and Ingka Rizkyani Akolo. "Karakteristik Mutu Kadar air , kadar abu dan Organoleptik pada Penyedap Rasa instan." Journal Of Agritech Science (JASc) 3, no. 2 (November 30, 2019): 60–77. http://dx.doi.org/10.30869/jasc.v3i2.396.

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Flavoring is a product that is absolutely needed in people's lives today. The fact is that there are now many foods that contain unhealthy flavoring, especially MSG, Nike and anchovy have high levels of glutamate acid, so Nike and anchovy can be used as raw materials for natural flavoring. The purpose of this study is to determine the factors that provide optimal results on the quality of instant flavorings produced and determine the effect of drying time, drying temperature and type of fish used on water content, ash content of organoleptic properties of instant flavoring. This study uses the Taguchi method design with 3 factors and mixed levels (2 and 4 levels) to optimize product and process design so that an optimal response is produced. The factors used are Drying Time (A), Drying Temperature (B), and Fish Type (C). The drying time used is 7 hours (A1); 8 hours (A2); 9 hours (A3) and 10 hours (A4). Drying temperatures used are: 500 (B1) and 600 (B2), while the types of fish used are wet anchovies (C1) and nike fish (C2). While the response variables used to determine the quality of instant flavorings are water content, ash content and organoleptic properties. Organoleptic quality response and shelf life will be determined by the optimization objectives in the Minitab program 16. The results of the research produced the best flavoring seen from water content is flavoring from Nike fish with a drying time of 10 hours and drying temperature of 800C, whereas if viewed from ash content, then the best flavoring is the flavoring of nike fish with a drying temperature of 800C and a long drying time of 8 hours

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Sultana, S., FH Shikha, MN Islam, and M. Kamal. "Drying Performance of Rotating and Solar Tunnel Dryer for Production of Quality Dried Fish." Progressive Agriculture 20, no. 1-2 (November 5, 2013): 173–81. http://dx.doi.org/10.3329/pa.v20i1-2.16869.

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Studies were conducted to evaluate the drying performance of rotating and solar tunnel dryer for the production of high quality dried fish products. Three marine fish species : Silver jew fish (Johnius argentatus), Bombay duck (Harpodon nehereus) and Ribbon fish (Trichiurus haumela) were used for drying in a rotating dryer and solar tunnel dryer. Temperature and relative humidity were measured at time interval during the whole drying period. During 20 hours of drying in rotating dryer, temperature and humidity varied from 15-20oC and 45 to 72%, respectively. On the other hand, air temperature outside the tunnel dryer varied from 28 to 32.83oC. Temperature inside the tunnel dryer varied from 31.33oC at 3.00 pm to 47.78oC at 12.00 pm. Humidity outside the tunnel dryer ranged from 58.83 to 74% and inside from 33.83% to 68% showing an inverse relationship between temperature and humidity. Moisture content of the fresh Ribbon fish, Silver Jew fish and Bombay duck was in the range of 78.7% to 85.47% with highest value was found in Bombay duck and lowest value in Ribbon fish. After 31 hours of drying in solar tunnel dryer, moisture content decreased in the range of 14.05 to 16.19%. whereas, after 20 hours of drying in rotating dryer final moisture content reached in the range of 16.36 to 19.1%. The present study indicated that drying performance of rotating dryer with low humidity was faster than that of solar tunnel dryer producing quality dried products.DOI: http://dx.doi.org/10.3329/pa.v20i1-2.16869 Progress. Agric. 20(1 & 2): 173 181, 2009

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Atma, Yoni, and Josua Wanson Pakpahan. "Effect Maltodextrin on Hedonic Attributes of Tray-Dried Fish Gelatin Powder from Bone of Pangasius sp." Indonesian Food Science & Technology Journal 3, no. 1 (July 30, 2020): 13–17. http://dx.doi.org/10.22437/ifstj.v3i1.9542.

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Abstract—This research aims to drying liquid gelatin from bone of pangasius sp. through maltodexrtrin addition by using tray dehydrator. The stages of this study were including fish bone gelatin extraction and drying of liquid gelatin at 55 oC for 6 hours coupled with addition of maltodextrin (0%, 5%, 8%, 11%, and 14%). The analysis covering gelatin yield and organoleptic parameter i.e hedonic test toward color, aroma, texture, and overall preference. Then, proximate analysis was done also on the selected dried fish bone gelatin. The results shown that maltodextrin addition has significant effect to the hedonic attributes of resulting fish bone gelatin powder by tray drying process. The panelists preference toward fish bone gelatin powder with maltodextrin is like slightly whether to color, aroma, texture, and overall appearance. The yield of dried fish bone gelatin using tray dehydrator is about 16%. The moisture, ash, protein and fat compositions of dried fish bone gelatin in this study were 11.45%, 0.96%, 36.15%, and 0.045% respectively. Keywords—drying; fish gelatin; halal gelatin; maltodextrin; organoleptic

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Basri, Dayang Fredalina, Nur Faizah Abu Bakar, Ahmad Fudholi, Mohd Hafidz Ruslan, and Im Saroeun. "Comparison of Selected Metals Content in Cambodian Striped Snakehead Fish (Channa striata) Using Solar Drying System and Open Sun Drying." Journal of Environmental and Public Health 2015 (2015): 1–6. http://dx.doi.org/10.1155/2015/470968.

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The content of 12 elements in Cambodian dried striped snakehead fish was determined using inductively coupled plasma mass spectrometry. The present study compares the level of the trace toxic metals and nutritional trace elements in the fish processed using solar drying system (SDS) and open sun drying (OSD). The skin of SDS fish has lower level of As, Pb, and Cd compared to the OSD sample. As such, the flesh of the fish accumulated higher amount of toxic metals during OSD compared to SDS. However, arsenic was detected in both samples within the safe limit. The nutritional elements (Fe, Mn, Mg, Se, Mo, Cu, Ni, and Cr) were higher in the skin sample SDS fish compared to OSD fish. These beneficial metals were not accumulated in the flesh sample SDS fish demonstrating lower level compared to drying under conventional system. The reddish coloration of the SDS fish was due to the presence of high Cu content in both the skin and flesh samples which possibly account for no mold formation 5 days after packaging. As conclusion, drying of CambodianC. striatausing solar-assisted system has proven higher content of the nutritious elements compared to using the conventional system despite only slight difference in the toxic metals level between the two systems.

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NAKAMURA, Makoto, Yoshiro SAKAI, Masakatsu FUJIMOTO, and Itsuo TAKANAMI. "A Construction of Fish-Drying Prediction Models." Transactions of the Society of Instrument and Control Engineers 31, no. 10 (1995): 1778–86. http://dx.doi.org/10.9746/sicetr1965.31.1778.

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Bórquez, R., W. Wolf, W. D. Koller, and W. E. L. Spieß. "Impinging jet drying of pressed fish cake." Journal of Food Engineering 40, no. 1-2 (May 1999): 113–20. http://dx.doi.org/10.1016/s0260-8774(99)00047-3.

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Niu, Jianzhen, Binfan Zhao, Xiujin Guo, and Tao Yin. "Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp." Journal of Food Quality 2019 (August 4, 2019): 1–8. http://dx.doi.org/10.1155/2019/9457835.

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Fish protein powders were produced from silver carp myofibrillar proteins using vacuum freeze-drying and vacuum spray-drying. Biochemical properties and functionalities of freeze-dried and spray-dried powders were determined. The myofibrillar proteins were partially denatured under both the drying methods which were evidenced by the increase of free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence while the decrease of the Ca2+-ATPase activity and percentage of the α-helical structure. With respect to vacuum freeze-drying, the proteins were denatured to a higher degree by vacuum spray-drying. The spray-dried fish protein powder showed a higher water retention capacity and emulsifying stability index, but the same solubility and emulsifying activity index. The micrographs indicate that vacuum freeze-dried powder formed a spongy structure, while the powder under vacuum spray-drying mostly appeared spherical in shape with hollow inside. Thus, the two drying methods can be used to manufacture fish protein powders with varied molecular structures and functionalities.

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Tarle, Dagne, Mitiku Guya, Solomon Abera, and Getachew Bekele Fereja. "Effect of Drying Methods and Pre Treatments on Nutritional Value and Sensory Quality of Fish (Oreochromis niloticus, Pylodictis olivaris and Cyprinus carpio) Species Commonly Used in Gambella Region." Turkish Journal of Agriculture - Food Science and Technology 4, no. 1 (January 19, 2016): 22. http://dx.doi.org/10.24925/turjaf.v4i1.22-30.500.

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This study was conducted to assess the effect of drying methods and pre-treatments on nutritional content and sensory quality of dried fish. The experiment was conducted in factorial arrangement of 2×3×2 with two drying methods (sun and oven drying), three fish species (tilapia, cat fish and carp) and two preservatives treatment (garlic and ginger juice) laid out in Completely Randomized Design (CRD). Fresh fillets were analysed for their nutritional value and sensory quality. The compositions of the fresh fillets were 6.50-7.59% for ash, 74.20-76.67% for protein, 8.06-9.09% for fat and 8.47-9.12% for total carbohydrates. Drying reduced the moisture contents from 74.74-75.81% to between 7.76-8.25%, making it safe for storage. The ash content changed from 7.11 to 7.34 and from 6.50% to 6.34% for cat fish and tilapia, respectively, with statistical significance whereas no change was observed in carp with 7.60% because of drying. Drying method had no difference in ash and protein contents while increase in fat from 7.75 to 9.44% and a decrease in carbohydrate from 9.37 to 8.13% were observed in sun dried samples than that of oven dried fillets. This study showed that nutritional values of dry fish did not statistically changed during storage period of 3 months.

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Mwithiga, Gikuru, and Samuel Gathuki Mwangi. "Analysis of Fish Fillet Drying Rates under Three Solar Energy Drying Systems." Advanced Materials Research 62-64 (February 2009): 518–24. http://dx.doi.org/10.4028/www.scientific.net/amr.62-64.518.

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A small Box type solar dryer with controllable air inlet was designed and tested. The dryer had a mild steel absorber plate and a polyvinyl chloride (pvc) transparent cover and could be adjusted to allow variation in airflow rate through the drying chamber. A convectional green house covered with transparent pvc and into which a drying tray stand at a height of 90 cm above the ground was placed made up the second drying method. The rate of air flow through the green house could be controlled by adjusting the opening at either end of the tunnel. The third method of drying which also served as the control is sun drying in which case the drying trays was placed 90 cm above the ground but left unenclosed to allow free flow of ambient air. The air temperature at points just above the drying rack was monitored for all three drying systems under no load conditions from morning to late afternoon. The temperature was also monitored during drying when the trays were loaded with fish of different fillet thicknesses. The rate of loss of moisture was also monitored by weighing the fillets at regular interval until the moisture dropped to 20%, dry basis or lower. The average temperature inside the plenum chamber of the box type solar dryer was found to have a high daily value of 71.1OC although an absolute maximum value of 74.4OC was recorded. This maximum value could be reached on cloudless days between the hours of 13:00 and 1400. The green house recorded a slightly lower average temperature and its peak value occurred latter in the day. Both the green house and the box-type solar dryer had average drying chamber temperatures that were more than 30 centigrade degrees above ambient conditions. Both the box-type and green house type solar dryer could dry thin slices of fish fillet in 1-3 days as opposed to the 7-9 days normally required under sun drying conditions. The quality of the dry fillet was satisfactory and CIE LAB colour values did not change significantly during drying.

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Mitu, Sabrina Jannat, Petra Schneider, Md Shahidul Islam, Masud Alam, Mohammad Mojibul Hoque Mozumder, Mohammad Mosarof Hossain, and Md Mostafa Shamsuzzaman. "Socio-Economic Context and Community Resilience among the People Involved in Fish Drying Practices in the South-East Coast of Bangladesh." International Journal of Environmental Research and Public Health 18, no. 12 (June 9, 2021): 6242. http://dx.doi.org/10.3390/ijerph18126242.

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The south-east coast, specifically the Cox’s Bazar region, of Bangladesh has achieved a tremendous impetus for producing a large volume of dried fish by involving thousands of marginalized coastal people. This study aimed to assess the socio-economic profile, livelihood strategies, and resilience of the communities engaged in fish drying on the south-east coast using a mixed-methods approach and an Analytic Hierarchy Process (AHP). The study’s findings revealed that communities involved in drying were socio-economically undeveloped due to their lower literacy, unstable incomes, and labor-intensive occupations. Apart from notable child labor employed in fish drying in Nazirertek, female workers had relatively higher participation than males. Nevertheless, the female workers had less control over their daily wages and reported working at USD 3.54–5.89 per day, which was relatively lower than male workers who received USD 4.15–8.31 per day. Through fish drying activities, very few workers, producers, and traders were found to be self-reliant. In contrast, the livelihoods of the workers were not as secure as the processors and traders. In addition to suffering from various shocks and constraints, dried fish processors and workers, dried fish traders, off-season income, an abundance of fish species, fish drying facilities, trader’s association, and social interrelationship played a significant role in maintaining community resilience. The study recommends appropriate interventions to alternative income diversification options, strong collaboration between communities, local authorities, and government for sustainable livelihoods and better community resilience.

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Isworo, Rhestu, and Anni Nuraisyah. "KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING." Jurnal TAMBORA 5, no. 1 (February 21, 2021): 34–39. http://dx.doi.org/10.36761/jt.v5i1.996.

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Lemuru production in Sumbawa has increased and is one of the processed productsthe famous one is bage fish. This bage fish is processed by a process of salting andpickling, then drying and frying. Request from the Sumbawa peopleThere are already many who want to bring this typical bage fish souvenir from the region. Bytherefore in this study a controlled drying process was carried out usingoven, and is expected to be a solution to improve the quality of bage fishphysicochemical and microbiological. The results showed that fresh lemuru hadthe average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water contentThe highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)while the lowest water content is found in 4 hours drying with a temperature of 60 ° C(28.41%). The highest TPC test value was obtained in bage fish drying at 50oCfor 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).

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Santosa, I. Gede, and I. Gede Bawa Susana. "Working Productivity Analysis on the Process of Drying Fish Using Solar Dryers." Logic : Jurnal Rancang Bangun dan Teknologi 12, no. 1 (March 30, 2021): 70–73. http://dx.doi.org/10.31940/logic.v21i1.2435.

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The process of drying fish using solar energy is strongly influenced by weather conditions. Sunlight is needed by household scale workers because it is cheap. On the other hand, sun drying creates additional workload for workers. Workers are exposed to hot sun during drying. Continuous heat exposure results in an increased work pulse. This affects the level of worker productivity. To anticipate this, a solar dryer is used by utilizing a solar collector as an absorber of sunlight and a drying chamber for the drying process of fish. The use of solar dryers has been shown to increase drying temperatures and reduce workers' sun exposure. This decreases the workload of workers, so that it has an impact on increasing productivity. Worker productivity increased by 133.94%.

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Le, Thi Hong Anh, Hong Quan Duong, Huy Chich Bui, Ngoc Cuong Hoang, The Hai Lam, Quoc Dam Tran, Xuan Cuong Dang, et al. "Study on the drying condition optimisation of the heating pump and the infrared radiation for the snakehead fish Channa maculata." Ministry of Science and Technology, Vietnam 63, no. 5 (May 31, 2021): 55–59. http://dx.doi.org/10.31276/vjst.63(5).55-59.

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The paper focused on the drying condition of the infrared radiation combining the heat pump for the snakehead fish basing on the level 1 multi-factor experimental planning model of Box-Wilson. The results showed the mathematical model (Y = 8.92 + 0.44X1 - 0.53X2 - 0.48X3 - 0.098X1X2 - 0.39X1X3 + 0.126X2X3) that expressed the relationship between the drying time (Y) and the impact factors (the sorbitol concentration (X1), the drying temperature (X2), and the wind speed (X3), in which the drying temperature (X2) affected the drying time stronger than other factors. The optimisation condition of drying was the sorbitol concentration of 2.5%, the drying temperature at 57.5oC, the wind speed of 1.6 m/s, and the drying time of 8.27 hours. Dried snakehead fish at the optimum condition got the sensory quality, food hygiene, and safety higher than the air drying and sun drying methods. The results are a scientific basis for completing the technology and widely deploying the drying method in production.

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Afolabi, B. O., and O. Adegboye. "COMPARATIVE STUDY OF THE DRYING EFFECT OF SMOKING KILN ON FRESH FISH AND FROZEN FISH." International Journal of Research -GRANTHAALAYAH 7, no. 11 (June 13, 2020): 259–65. http://dx.doi.org/10.29121/granthaalayah.v7.i11.2020.365.

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A gas powered fish smoking Kiln of 0.873 m3 capacity was utilized to investigate the possible variations in the heat utilized, body mass reduction and volume of gas utilized for drying fresh and frozen fish. Four fish types; two of frozen fish (mackerel and horse mackerel) and two of fresh fish (tilapia and catfish) of 2 kg each were prepared and were smoked for the period of 240 minutes with 30 minutes interval to measure mass reduction, volume of gas utilized, temperature variation in the smoking chamber and the vent. During the experiment, the maximum heat supplied was 128 OC and maximum heat utilized was 25 OC. The total volume of gas utilized is 5.2cm3 for the period of 240 minutes when the fishes were totally dried. The maximum body mass reduction was 1.3 kg and minimum was found to be 1.35 kg which corresponded to tilapia and horse mackerel, and mackerel respectively. The volume of gas utilized for drying each type of the fishes were ranged from 0.68 to 0.71 m3. Generally, the information gathered from this study establish the fact that other factors might be responsible for drying rate across the fresh fish and frozen fish.

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Syrovatka, Vladimir I., Natalya V. Zhdanova, Aleksandr N. Rasskazov, Andrey D. Obuhov, and Dmitriy I. Toropov. "Sublimation Drying of Fish Products in the Arctic in the Production of Feed for Farm Animals." Engineering Technologies and Systems 31, no. 2 (June 30, 2021): 274–90. http://dx.doi.org/10.15507/2658-4123.031.202102.274-290.

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Introduction. The article considers biological resources of the Arctic, which is expedient to use in the production of fish meal for feeding farm animals. The aim of the research is to prove the usefulness of a continuously operating two-chamber line for sublimation drying of fish products using natural freezing of fish catch and a cheap source of thermal energy for drying: ethane, propane, butane (waste when cleaning natural gas and petroleum products of local enterprises), as well as microwave energy. Materials and Methods. A continuously operating two-chamber sublimation line is proposed, the chambers of which work alternately: one for the process of sublimation drying, and the other for loading and unloading processed products. The natural freezing of fish and thermal energy for the process of sublimation (drying) from the burning of waste gas are used whenever possible. When there is cheap electricity, it is advisable to use microwave energy for drying that makes it possible to shorten the drying cycle, ensure uniformity and simultaneity of drying the material up to 3–5% humidity without rearranging the trays along the height of the cart. Results. We propose the construction of a two-chamber sublimation line for large lump products and a sublimation unit based on microwave energy, which allows regulating the sublimation drying temperature within specified limits. Discussion and Conclusion. The presented design solutions of a large lump product sublimation drying line and sublimation unit using microwave energy are necessary for designing equipment based on digital technology.

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Arifin, Jainal, and Muhammad Marsudi. "ANALISA PENGERING IKAN AIR TAWAR DENGAN MENGGUNAKAN SISTEM HYBRID KOLEKTOR SURYA TIPE RAK DENGAN SOLAR CELL." INFO-TEKNIK 19, no. 2 (December 26, 2018): 211. http://dx.doi.org/10.20527/jit.v19i2.155.

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In South Kalimantan precisely in regency of Hulu Sungai Selatan Amuntai, itis one of the dry fish manufacturing of regency in South Kalimantan. The process ofdrying fish is still doing by traditionally where the fish are drying by utilizing theenergy of the sun directy. The main problem that arise in unfavorable of dryingprocess is a decrease in quality such as a large distribution of water content, thedamage that caused by fungus or biochemical change that unwanted. If thedistribution of heat and air is uneven or uniform, the drying rate of the material willalso be uneven.The method of research was conducted by several stage, first prepare the testequipment, namely fish dryer that has been designed in such a way based on theresult of calculation and then put in the test location and the collector is directed tothe sun and for testing sample by using freshwater fish, sepat fish and haruan fishobtained from the result of local resident, as a measure of temperature in the dryingchamber is using a thermometer to know the temperature in the fish dryer.Based on the data of analysis and discussion, can be taken the conclusionabout fish dryer that is the distribution of the drying rate in the each rack havevariation according to the temperature of the each rack. The result of drying the sepatfish for 7 hours by using solar power dryer were able to reduce the weight of sepatfish from 500 g to 200 g and the wet weight of haruan fish from 500 g to 200 g. Thetotal efficiency of solar power dryer is 79.768%

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Lantry, Brian F., and Robert O'Gorman. "Drying Temperature Effects on Fish Dry Mass Measurements." Journal of Great Lakes Research 33, no. 3 (2007): 606. http://dx.doi.org/10.3394/0380-1330(2007)33[606:dteofd]2.0.co;2.

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Tiwari, G. N., Tribeni Das, C. R. Chen, and P. Barnwal. "Energy and exergy analyses of greenhouse fish drying." International Journal of Exergy 6, no. 5 (2009): 620. http://dx.doi.org/10.1504/ijex.2009.027493.

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Goddard, J. S., and J. S. M. Perret. "Co-drying fish silage for use in aquafeeds." Animal Feed Science and Technology 118, no. 3-4 (February 2005): 337–42. http://dx.doi.org/10.1016/j.anifeedsci.2004.11.004.

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Arason, Sigurjón, and Hannes Árnason. "Utilization of geothermal energy for drying fish products." Geothermics 21, no. 5-6 (October 1992): 745–57. http://dx.doi.org/10.1016/0375-6505(92)90027-7.

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Ayeloja, Ayodeji Ahmed, F. O. A. George, W. A. Jimoh, and S. A. Abdulsalami. "Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis)." Journal of Agricultural and Marine Sciences [JAMS] 24 (February 10, 2020): 30. http://dx.doi.org/10.24200/jams.vol24iss0pp30-33.

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Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed. 12kg frozen yellow croaker fish were purchased, cut into chunks, divided into 4 groups of 3kg each, each group was salted and then subjected to different processing methods including: sun drying, deep- frying, solar drying and smoking. After processing, the products were subjected to organoleptic assessment using hedonic scale while the proximate composition was determined using standard experimental procedures. The result of this study indicates that the odour and flavour of smoked fish product were significantly (p < 0.01) preferred by consumers above other products. Solar dried fish product had highest percentage crude protein followed by smoked fish product while smoked fish product had the highest crude ash. This study suggests that it is better to process yellow croaker by solar drying and smoking so as to get good nutrients.

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Wahyuningsih, Puji, Wan Alamsyah, Rachmad Almi Putra, and T. Andi Fadlly. "INOVASI PENGERING IKAN MENGGUNAKAN HOME DRIED SYSTEM UNTUK MENINGKATKAN PRODUKSI IKAN PAKANG DESA KUALA GEULUMPANG KECAMATAN JULOK KABUPATEN ACEH TIMUR." Martabe : Jurnal Pengabdian Kepada Masyarakat 4, no. 1 (March 26, 2021): 20. http://dx.doi.org/10.31604/jpm.v4i1.20-24.

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Kuala Geulumpang village is one of the villages in Julok subdistrict where most of the community is a business group that processes fish into cracker or known as pakang fish. One of the problems experienced by the business group is the drying process, especially in the rainy season which result decrease in the color quality and taste of pakang fish products. This service program aims to provide a solution for drying media that is not depend by weather conditions, namely a home dried system using an integrated solar panel media based on solar energy through solar cell and current batteries storage. This method has advantages compared with conventional methods are that are not affected by the weather, faster the drying process, minimizes fish damage caused by decaying so that the quality of the product is maintained and can be accepted by consumers on time. Through the application of fish dryer technology is expected to increase the production and quality of pakang fish produced by the community of Kuala Geulumpang Village so that it can improve the community's economy.

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Ikasari, Diah, Suryanti Suryanti, and Th Dwi Suryaningrum. "Proximate Composition and Sensory Characteristics of Traditional and Oven-Drying Smoked Tilapia Fillets Enriched With Olive Oil." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 12, no. 3 (December 30, 2017): 127. http://dx.doi.org/10.15578/squalen.v12i3.291.

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The study aimed to investigate the chemical and organoleptic characteristics of smoked tilapia fish fillets which were produced using different drying process and enriched with olive oil. Smoked fish were made using the following method: the fish were fasted overnight, shocked with cold water (4-5 oC) and then slaughtered and filleted. The fillets were soaked for 30 minutes in a brine solution containing spices and 5% (v/v) of liquid smoke. 5% (v/v) of olive oil was added into the solution and compared with control without olive oil addition. After 30 minutes, fish were cleaned from the spices using water and smoked at a temperature of 80 oC for 4-5 hours. The drying process was conducted in two different methods, i.e using oven-drying and traditional smoking. The smoked tilapia products were analyzed for proximate composition and sensory profiles. The result showed that addition of olive oil and methods of drying affected the proximate composition as well as sensory characteristics of the tilapia fillets. The fillets with addition of 5% olive oil and processed with oven-drying were considered as the best treatment due to low moisture content but high ash, fat and protein contents with 45.6±0.4%; 6.8±0.1%; 7.9±0.1% and 82±1.6%, respectively. Based on panelist evaluation, the fillets with 5% olive oil and processed with oven-drying also had high performances in appearance and texture.

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Kim, Bo-Sub, Boung-Jun Oh, Jeung-Hee Lee, Young Seung Yoon, and Hae-In Lee. "Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)." Foods 9, no. 2 (February 15, 2020): 196. http://dx.doi.org/10.3390/foods9020196.

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The physicochemical characteristics and textural properties of yellow croaker treated by hot air drying (HAD), low temperature vacuum drying (LVD), and freeze drying (FD) methods were studied. The dried fish by LVD had the lowest moisture content and highest protein. The volatile basic nitrogen values of dried fish by HAD, LVD, and FD were 66.27, 34.38, and 33.03 mg/100 g sample, respectively. The predominant amino acids of dried fish treated by LVD and FD were lysine, taurine, alanine, and glutamic acid, and the predominant ones by HAD were the remaining amino acids analyzed in this study, except lysine, taurine, alanine, and glutamic acid. By using the color parameters, the L* and b* values by LVD showed light brown and yellow colors of the fish. The textural properties of dried fish by LVD were softer and more chewable than those of HAD and FD. In the stereo-micrographs, the flesh of dried fish by LVD compared to others showed minimization of texture damage, resilient tissues, much fish oil, and were light brown in color. Taken together, these results suggest that LVD rather than HAD and FD provide good qualities of dried fish in terms of physicochemical characteristics and textural properties.

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Dvoryaninova, O. P., and A. V. Sokolov. "Simulation of drying process of secondary products of fish cutting and description of the main processes of heat and moisture transfer in the model." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 2 (October 2, 2018): 125–29. http://dx.doi.org/10.20914/2310-1202-2018-2-125-129.

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The effectiveness of drying is largely determined by the ability to quickly manage this process and maintain the regime parameters at a given level. At the heart of any control system is a mathematical description of the process. The paper discusses the process of drying secondary products of fish cutting, as an object of possible modeling and mathematical description of complex physical phenomena of heat and mass transfer. To simulate the processes of heat and moisture transfer, a method based on the generally accepted equations of heat and moisture transfer A.V. Lykova is used. For the convenience of modeling and repeated computer experiments, the computer program "Program for modeling the drying of fish products with additional microwave heating" in the language of Object Pascal in the integrated programming environment Borland Delphi 7 was developed. The program is designed to simulate the drying process of fish products by solving the problem of heat - and moisture transfer on a cubic grid, taking into account the combined heating technology (convective and microwave heating). The program can be used to optimize the drying modes and parameters of the microwave source. In the text of the program, the thermophysical parameters can be given to solve the problem of heat and moisture transfer, the geometric parameters and structure of the fish parts, the parameters of the microwave source. In the process of computer experiment on drying products from fish, the program regularly displays on the computer screen the graphs and cartograms of the spatial distribution of humidity and temperature. The main technical characteristics of the program: the number of grid nodes for solving the problem of heat and moisture transfer: 50 x 50 x 40; the approximate time of one computer experiment is about 5 minutes.

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Susanti, Devi Yuni, Prihati Sih Nugraheni, and Anang Hermawan. "Penerapan Pengering Surya-Tungku Termodifikasi Dalam Peningkatan Produktivitas dan Higienitas Produksi Ikan Asin Tanpa Formalin Nelayan Pantai Congot, Kulonprogo, Daerah Istimewa Yogyakarta." Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) 1, no. 1 (September 5, 2015): 109–20. http://dx.doi.org/10.22146/jpkm.16958.

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Salted fish is a fish product with simple preservation method as a solution to increase value added, extend shelf life and expand the distribution chain, and provide convenience and distinctive taste to be consumed. The groups of small industries and marketer “POKLAHSAR SRIKANDI” and “BOGOWONTO” have produced 10-50 kg salted fish per day. The fish is taken from Congot coastal areas, to increase its value added when it was in low price because it was abundant and to maintain the stability of Pohlaksar’s income when it was scarcity. Both the POKLAHSAR have commitment to produce healthy salted fish (without formaldehyde) but they had problem, especially in the rainy season, in drying process that took a long time and attrack the flies so it can be harmfull. Program of Science and Technology for community has applied dryer as innovation product to improve productivity, hygiene and quality of salted fish. The dryer which was made of affordable material, has affordable operation manner and maintenance, so it can be adopted by fishermen. The design of dryer combine solar heating systems and air heating units using modified furnaces. This dryer is capable to dry 25 kg of fresh fish by reducing their water content from 72.2% to 12.3% within 9 hours. The salted fish processed within this dryer was more white, crunchy and not fishy than the salted fish dried by convensional drying. In addition, the programs also consist of packaging advisory, marketing and business coach to trigger the motivation of both POKLAHSAR for their development and sustainability.

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Oduntan, Oluwafemi Babatunde, Emmanuel Kolawole Ajani, and Bamidele Oluwarotimi Omitoyin. "Optimisation of loading capacity of smoking kiln on drying characteristics of Catfish (Clarias gariepinus)." Agricultura Tropica et Subtropica 52, no. 1 (March 1, 2019): 9–17. http://dx.doi.org/10.2478/ats-2019-0002.

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Abstract Fish smoking is widely used in the fish processing industry, especially in the post-harvest catfish product due to its simple operating technique. The objective of this study was to optimise the tray loading capacity of a smoking kiln for catfish. A mixture design was employed to investigate the effects of varied fish size (0.25, 0.30 and 0.35 kg) component tray loading on the loading capacity, drying rate and moisture ratio during smoking process. The results showed that the loading capacity of the kiln was between 190 and 198 pieces of fish at minimum and maximum 50 and 52 kg. High moisture ratio was observed at equal size combination at low drying rate. The catfish weight mixtures of 0.25, 0.30 and 0.35 kg used to evaluate the kiln load capacity optimization were significant (P < 0.05). The smoking kiln worked optimally at catfish size (50, 50 and 0 %) with maximum desirability of 0.63 resulted in weight of fish loaded of 51.30 kg, moisture ratio of 0.21 and drying rate of 0.5 kg−1 h. This study brings new knowledge about the loading capacity and confirms that the smoking kiln is an acceptable technology for processing fish.

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Sormin, Raja B. D., Edir Lokollo, Febe F. Gaspersz, and Vicko F. J. Tahalea. "PROKSIMAT DAN TOTAL BAKTERI IKAN LAYANG (Decapterus sp.) ASIN KERING HASIL PENGERINGAN MENGGUNAKAN PENGERING SURYA TERTUTUP." INASUA: Jurnal Teknologi Hasil Perikanan 1, no. 1 (January 31, 2021): 29–39. http://dx.doi.org/10.30598/jinasua.2021.1.1.29.

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This study aims to determine the proximate and total bacterial of dry salted scad fish (Decapterus sp.)dried using a closed solar drying sistem. The research method begins with fish weed in ‘butterfly’ thenwashed using flowed water and immersed in 15% salt solution for 30 minutes. The drying method was aclosed sun drying cabinet sistem, with 3 drying racks named Rack 1, Rack 2 and Rack 3 starting from thebottom. The dried salted fish was analyzed its proximate consisting of moisture content, ash content, fatcontent and protein content, as well as bacterial tests using Total Plate Count (TPC). The results showedthat the proximate values on Rack 1, Rak2, and Rack 3 were water content of 25.58%, 20.39%, and17.80% respectively; ash content of 9.64%, 9.69% and 7.71% respectively, fat content 8.08%, 11.40%and 15.16%, respectively and protein content 53.73%, 58.10%, and 59.11%. respectively. Meanwhile,the total plate count (TPC) value of dried salted layang fish (Decapterus sp) on Rack 1, Rak2, and Rack 3was 2.73 log x CFU / g or 5.4 x 102 CFU / g, 2.74. logx CFU / g or 5.5 x 102 CFU / g, and 2.74 logx CFU / gror 5.9 x 102 CFU / gr, respectively. The best place to put fish in the dryer is on Rack 3 as this is indicatedby the low moisture content. The TPC value was still within the value limit required by the SNI.

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Zhu, Yongchao, Yaoyao Peng, Jingyuan Wen, and Siew Young Quek. "A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating β-Carotene, Lutein, Zeaxanthin, and Fish Oil." Foods 10, no. 7 (July 1, 2021): 1522. http://dx.doi.org/10.3390/foods10071522.

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Various microencapsulation techniques can result in significant differences in the properties of dried microcapsules. Microencapsulation is an effective approach to improve fish oil properties, including oxidisability and unpleasant flavour. In this study, β-carotene, lutein, zeaxanthin, and fish oil were co-encapsulated by microfluidic-jet spray drying (MFJSD), two-fluid nozzle spray drying (SD), and freeze-drying (FD), respectively. The aim of the current study is to understand the effect of different drying techniques on microcapsule properties. Whey protein isolate (WPI) and octenylsuccinic anhydride (OSA) modified starch were used as wall matrices in this study for encapsulating carotenoids and fish oil due to their strong emulsifying properties. Results showed the MFJSD microcapsules presented uniform particle size and regular morphological characteristics, while the SD and FD microcapsules presented a large distribution of particle size and irregular morphological characteristics. Compared to the SD and FD microcapsules, the MFJSD microcapsules possessed higher microencapsulation efficiency (94.0–95.1%), higher tapped density (0.373–0.652 g/cm3), and higher flowability (the Carr index of 16.0–30.0%). After a 4-week storage, the SD microcapsules showed the lower retention of carotenoids, as well as ω-3 LC-PUFAs than the FD and MFJSD microcapsules. After in vitro digestion trial, the differences in the digestion behaviours of the microcapsules mainly resulted from the different wall materials, but independent of drying methods. This study has provided an alternative way of delivering visual-beneficial compounds via a novel drying method, which is fundamentally essential in both areas of microencapsulation application and functional food development.

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Lamine Coly, Mamadou, Mamadou Seck Gueye, Boucounta Mbaye, Waly Faye, and Aicha Diamanka. "FISH PRE-TREATED WITH SALT BRINE: PROCESS STUDY AND DRYING KINETICS." International Journal of Advanced Research 8, no. 10 (October 31, 2020): 35–44. http://dx.doi.org/10.21474/ijar01/11820.

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This work is part of a study for the conservation of fish products through solar drying. The grey seabream is dried after a pre-treatment of 16 hours in a salt brine under two conditions: on a rack in open air and in a solar dryer. The tests were carried out under average irradiance conditions of 592.76 W/m², an average ambient temperature of 30°C and an average air temperature in the dryer of 50°C. The results obtained, allowed us to reach a final humidity of 32% from an initial humidity of 65% in a wet basis. The drying was processed in 15 hours, (i.e. two days in the dryer) and 24 hours (i.e. three days in the open air). The modeling of the drying kinetics of the grey sea bream is carried out from empirical or semi-empirical models taken from the previous works. Several criteria were defined for the choice of the two-term model as being the one that can describe in the best way, the drying of the fish in both conditions. The effective diffusivity was determined using Ficks diffusive model whose solution is given by Crank, so that the logarithm of the reduced moisture allows us to find effective diffusivities for fish of 9.88823 10-7 (m²/s) and 1.72534 10-6 (m²/s) for open-air and in dryer drying respectively.

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Al-Rubaiy, Hassan H., ,. Sabah M. Al-Shatty, and Asaad R. Al-Hilphy. "Drying Klunzinger's mullet fish Planiliza klunzingeri using Halogen Dryer and modeling the moisture content with artificial neural network." Basrah J. Agric. Sci. 33, no. 1 (June 30, 2020): 231–61. http://dx.doi.org/10.37077/25200860.2020.33.1.18.

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Salted and unsalted Klunzinger's mullet Planiliza klunzingeri were dried using infrared halogen dryer with different temperatures (60, 65, 70, 75 and 80)°C and different storage periods (0, 7, 14, 21, 28 and 35) days and studying their qualitative characteristics. The results showed that the moisture content decreased as drying time increased. The drying efficiency of the halogen dryer was 70.36 % at 60 °C and decreased as the drying temperature increased. Chemical composition of dried fish (salted and unsalted) showed that the moisture percentage was decreased, but the percentage of protein, fat and ash was increased after drying process. The percentage of moisture increased during the storage periods (0, 7, 14, 21, 28 and 35) days, unlike the other chemical composition percentages were decreased with increasing storage periods. The results showed that the rehydration was decreased with the increase of drying temperatures for salted and unsalted dried fish. Moreover, the results showed that there was an increase in TBA after the drying process and during the storage periods. In addition, the results revealed that the microbial content of dried salted and unsalted fish was decreased. The results illustrated that the first order model can be used to predict pH value during storage periods. Artificial neural network (ANN) model had a good result of predicted moisture content.

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JAMAN, MST NILOY, MD SAZEDUL HOQUE, FARJANA YEASMIN, MD MAHMUDUL HASAN, MD ABU SAYED RIPON, ASMA AKTER, and MARIUM AKTER JHUMUR. "Comparative assessment of dried fish quality collected from market and drying centre at Kuakata in Patuakhali, Bangladesh." Bangladesh Journal of Fisheries 33, no. 1 (June 30, 2021): 137–46. http://dx.doi.org/10.52168/bjf.2021.33.16.

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The study identified the quality differences of dried Chinese pomfret (Stromateus chinensis), Bombay duck (Harpodon nehereus) and ribbon fish (Trichiurus haumela) from market and drying center at Kuakata, Patuakhali. The sensory, nutritional and microbial quality of collected dried samples were evaluated following organoleptic quality index, standard AOAC and aerobic plate count methods, respectively. Organoleptically no significant difference found between the samples from market and drying center. The highest moisture content value was obtained in Bombay duck (29.78%) from the market and lowest value in Chinese pomfret (20.06%) from drying center. The highest and lowest protein content was in Chinese pomfret (60.73%) and Bombay duck (47.9%) from drying center and market, respectively. The lipid and ash content varied from 2.85% to 7.20% and 13.98% to 19.57% for all the dried fish species collected from both sites. Microbiologically, higher aerobic plate count (APC), total E. coli count (TEC) and total Salmonella count (TSC) were found in Chinese pomfret at 1.96×106 CFU/g, 3.98×105 CFU/g and 1.62×105 CFU/g from market and lowest count found in Bombay duck at 5.05×105, 2.22×105 and 0.81×105 from drying center, respectively. In ribbon fish no Salmonella sp. was found. Based on the sensory and nutritional quality the study conclude that among three species and two sites studied, the dried Bombay duck from the fish drying center had better quality characteristics than the counter parts. However, higher microbial load especially pathogenic TSC and TEC suggests to improve hygiene and sanitary practices, better market distribution and storage facilities need to be followed by the producers for safe and quality dried fishery products.

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Uddin, KB, MS Reza, MN Islam, and M. Kamal. "Influence of salt on drying performance of silver jewfish (Otolithes argentatus) in a Hohenheim type solar tunnel dryer." Journal of the Bangladesh Agricultural University 12, no. 1 (December 31, 2014): 227–33. http://dx.doi.org/10.3329/jbau.v12i1.21416.

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Studies were conducted to investigate the influence of salt treatment on the drying performance of commercially important marine fish, silver jewfish (Otolithes argentatus) in a Hohenheim-type solar tunnel dryer. Different brine concentrations viz., 0%, 10%, 15%, 20% and 25% were used, where fish were treated for 12 hr after sorting, grading, dressing and washing. Temperature inside the dryer varied from 36 to 55ºC with an average air velocity of 1.5 m/s. Moisture content of fish was reduced to 16% and it was found that the use of salt in silver jewfish significantly reduced the drying period in solar tunnel dryer to 34 hr compared to those of 40 hr for control fish. Moisture content of 10% salt treated sample decreased rapidly compared to other salt treated samples where moisture content reduced to below 16% within 34 hr. This indicates that addition of salt in raw material reduced drying time as well as improves the quality of the final product. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21416 J. Bangladesh Agril. Univ. 12(1): 227-233, June 2014

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Sidhi, S. D. P., A. Pujianto, D. Prasetyo, A. Nurfauzi, and Muhfizar. "EXPERIMENTAL STUDY OF SALTED FISH DRYING UNDER GREENHOUSE DRYER." Russian Journal of Agricultural and Socio-Economic Sciences 77, no. 5 (May 30, 2018): 281–87. http://dx.doi.org/10.18551/rjoas.2018-05.33.

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Journal articles on the topic 'Fish - Drying'

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