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

By G. Borgstrom

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T h e mutually conflicting require­ ments of maximum heat flow and minimum resistance to vapor flow cannot b e satisfactorily resolved. Excessive heat transfer coupled with a low vapor escape rate can result in thawing, and the fish suffers d a m a g e in consequence. Recently, considerable improvement was effected (Dalgleish and Thompson, 1958) by introducing an innovation which largely removes this difficulty. If a piece of expanded aluminum sheet is placed between prod­ uct and heating plate on the top and bottom surfaces ( F i g .

Unfortunately, at pressures normally encountered in vacuum drying, corona discharge occurs between the electrodes and the material. This gives rise to severe scorching which takes place both at the surface and within the material. Such discharge can b e prevented by increasing the frequency of the applied field in order that adequate power can b e dissipated with a sufficiently low electrode potential to prevent corona discharge. The frequency above which this condition is reached is considerably in excess of 100 M c / s .

D r y i n g of h e a v i l y s a l t e d fish. J. Research Board Can. 6, 3 8 0 - 3 9 1 . L o b s i n , P. P. (1939). P h y s i c a l p r o p e r t i e s of fish. Trans. Inst. Marine Fisheries Fisheries and Oceanog. R. 13, 5 - 5 0 . L o n g , R. A . K . (1954). T h e C o o l i n g a n d F r e e z i n g of F i s h — S o m e T h e r m o d y n a m i c a l A s p e c t s . P h . D .

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