Learn about the science and techniques behind fish drying in this comprehensive 44-minute lecture. Explore the differences between drying and dehydration, understand key concepts such as water activity and moisture content, and examine the factors influencing drying rates. Discover various types of dried fishery products and methods of drying, while gaining insights into heat transfer, relative humidity, and salt content's role in the process. Conclude with a Q&A session to reinforce your understanding of this essential fish preservation technique.
Overview
Syllabus
Introduction
Overview
Drying vs Dehydration
Water Activity
Moisture Content
Factors that influence the rate of drying
Heat transfer and relative humidity
Salt content
Factors affecting drying rate
Types of dried fishery products
Methods of drying
Questions
Taught by
Fisheries Professor
Reviews
4.7 rating, based on 3 Class Central reviews
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Very nice lecture.
Detailed information about fish drying including moisture content etc analytics.
Very useful information about Fish Processing students and workers -
बहुत ही अच्छे विधि फिश को सुरक्षित करने को बताया है जैसी मछली को
सुखना पुराना विधि है जिस मछलियों को एक खुली वातावरण में ले जाया जाता है सीधे धूप से सुखाया जाता है -
Tanim HasanFish drying is a process that is use for preventing spoilage. As a fisheries student I need to know the process properly. Thanks to these course I learnt it properly.
