Infrared (IR) radiation for fish preservation
Infrared (IR) radiation for fish preservation
Date
2020
Authors
Delfiya, D.S. Aniesrani
Murali, S.
Alfiya, P.V
Samuel, Manoj P
.K, Pashob
Journal Title
Journal ISSN
Volume Title
Publisher
KERALA KARSHAKAN
Abstract
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.
Description
Keywords
infrared drying, IR radiators, preservation technique