7.4.3 Drying

DRYING (Pdf)

DRYING

Drying is one of the ancient method of fish preservation, is usually practiced in the countries where sunlight is abundant. The empirical principle is to reduce the water from the fish, to reduce spoilage and to increase the shelf life.

Steps of dry fish (hikimus) processing: – the steps are same like hot smoking as explained earlier, but the time of smoking is little less or no smoking is done. Fish are sundried until 2%of moisture remains.

Drying methods: There are three drying methods

1. Natural drying.

2. Mechanical drying.

3. Freeze drying.

Natural Drying: – in this method the fish are dried by using solar energy.

1. The fish are cleaned or butchered to remove the unwanted parts of the fish.

2. The fishes are cut into halves or quarters.

3. Grooves are made on fish to increase the surface area, to increase speed of drying.

4. The fish are placed on racks or metal sheets to dry in sunlight.

The natural drying is done in different forms like

a. Tent drying

b. Compartment drying or cabinet drying.

These types of drying are very effective in reducing the contamination. In tent drying a tent is used which is made up of thick

plastic. The tents are placed in sunlight, so the temperature in tent increases, so the drying becomes fast. The compartment

drying is also done in the same way like tent drying but in this method we use a small wooden cabinet covered by a

transparent glass, which traps the heat, so fish becomes dry. Mechanical drying:- in this method two compartments are

used, one compartment is used to create hot air by using electricity or machines. Second compartment is used to dry the

fish. The hot air is transferred from first compartment to second by a tube. In this method it is possible to control

temperature, humidity and air flow. This method is expensive than natural drying.

Freeze drying or vaccume drying: – in this method only one compartment is used. In this method vaccume is created to remove the moisture

from the fish. The fish becomes cool after we remove 10-15% of moisture. The fish are then dried by using any other methods

to remove the remained moisture.

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