Fish As Food. Processing: Part 1 by G. Borgstrom PDF

By G. Borgstrom

ISBN-10: 0123955718

ISBN-13: 9780123955715

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T h e effect of d r y i n g a n d s t o r a g e in the d r i e d state on s o m e p r o p e r t i e s of the proteins of f o o d . In " F u n d a m e n t a l A s p e c t s of the D e h y d r a t i o n of F o o d s t u f f s " p p . 1 6 7 - 1 7 7 . S o c i e t y of C h e m i c a l I n d u s t r y , L o n d o n . C o o p e r , D . le B . (1938). S t u d i e s on salt fish. I I I . E q u i l i b r i u m m o i s t u r e coefficients of salt fish m u s c l e . J . Fisheries Research Board Can. 4, 1 3 6 - 1 4 0 .

Now the unaccomplished weight loss at any instant is W — We = 8abc(C (18) 2 all but the — Ce) so that Equation ( 1 8 ) becomes W — We I 8 γ Γ π * ) • * [ _ " 2 / l D ( ^ 1 + ^ 1 \ + > ) ' J Ί < 1 9 ) A similar treatment may b e given for a system of cylindrical co­ ordinates f, 0, ζ in which the Fourier equation is 2 2 dC /d C 1 dC d C\ — = D ( —~ Η Η 2 2 Of \ ör r dr dz J (20) yV 30 A. C. JASON For a finite cylinder of radius a and length 21, the mean water concentration cannot b e given explicitly as in Equation ( 1 8 ) for a finite 2 2 2 slab.

Its chief virtue is that it provides a convenient and efficient method of transferring heat to irregular surfaces and for this reason it has been used frequently to dry both porous and nonporous materials. Although it can b e used to dry solid foodstuffs in air, infrared heating offers no great advantage over convective heat transfer because the surface cannot b e heated beyond the temperature at which d a m a g e occurs and because transfer of water vapor must take place by convection in an air stream in any case.

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Fish As Food. Processing: Part 1 by G. Borgstrom

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