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Browsing Engineering by Subject "chemical oxidation"

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    Conservation of energy in fish drying
    (Society of Fisheries Technologists (India), 2010) Joshi, P.N.
    The total fish production in India is 6.4 million t of which about 3,4 million t is from inland and 3.0 million t from marine sources (Ayyappan and Diwan, 2007). Fish are an extremely perishable foodstuff. Spoilage occurs as the result of the action of enzymes (autolysis) and bacteria present in the fish, and also chemical oxidation of the fat which causes rancidity.