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Browsing Popular Articles (Engg) by Author ".K, Pashob"

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    Infrared (IR) radiation for fish preservation
    (KERALA KARSHAKAN, 2020) Delfiya, D.S. Aniesrani; Murali, S.; Alfiya, P.V; Samuel, Manoj P; .K, Pashob
    Fish is a highly perishable food material with the moisture content up to 80% and has very less storage life. Fish preservation is essential immediately after catch to increase the shelf life of fish. Preservation methods helps to maintain the quality of fish for longer period of time, prevents spoilage and decomposition, retains its original nutritional c o n t e n t s a n d m a k e s transportation and storage of fish easier.