Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
225915 | Journal of Food Engineering | 2007 | 6 Pages |
Abstract
Dry salting and wet salting in 21% brine solution of sardine (Sardinella aurita) were carried out at 20 °C. Drying of salted fish were run at 40 °C, 15% RH and 1.5 m/s. Salting method affected salt uptake and water loss during salting. Drying experiments showed two falling drying periods; no constant rate period was observed. Drying rate during the first falling period was affected by salting method. Models for salting and drying processes were tested.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
S. Bellagha, A. Sahli, A. Farhat, N. Kechaou, A. Glenza,