Measurement of moisture in dry cured fish by infra red irradiation
Measurement of moisture in dry cured fish by infra red irradiation
| dc.contributor.author | Rao, C.V.N. | |
| dc.contributor.author | Balachandran, K.K. | |
| dc.contributor.author | Govindan, T.K. | |
| dc.date.accessioned | 2013-12-27T04:51:00Z | |
| dc.date.available | 2013-12-27T04:51:00Z | |
| dc.date.issued | 1967 | |
| dc.description.abstract | Heating conditions have been standardized for measurement of moisture in dry cured fish using infrared irradiation source of 150 W. Results obtained are comparable to those obtained from standard air oven method (drying to a constant weight at 102 degree C), then mean deviation being less than 2 units. The method works equally well for fresh fish muscle. | en_US |
| dc.identifier.citation | Fishery Technology 1967: 4(1), 28-34 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1090 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (Indian) | en_US |
| dc.subject | Dry cured fish | en_US |
| dc.subject | infrared irradiation | en_US |
| dc.subject | moisture | en_US |
| dc.title | Measurement of moisture in dry cured fish by infra red irradiation | en_US |
| dc.type | Article | en_US |
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