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The influence of salt on rancidity development in salted-dried fish

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thesis
posted on 23.02.2018, 10:29 by Imeh N. Eshiet
Preservation of fish by salting or drying, or a combination of both, has been used for many centuries in many countries. These methods have developed over the years largely to suit local conditions e.g. availability of salt and climate. In general, rapid drying occurs under low humidity and high temperature conditions, although in practice fish drying is viable provided either the humidity is relatively low or the temperature relatively high. For example, fish drying at low humidities and low temperature is carried out in Canada, Norway, Iceland and the Netherlands, whereas drying of fish at relatively high humidity and high temperature is carried out in many tropical countries, However, dried fish products keep less well in a hot humid tropical climate than in a cool, dry temperate climate. [Continues.]

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Publisher

© I.N. Eshiet

Publisher statement

This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 2.5 Generic (CC BY-NC-ND 2.5) licence. Full details of this licence are available at: http://creativecommons.org/licenses/by-nc-nd/2.5/

Publication date

1983

Notes

A master's thesis submitted in partial fulfilment of the requirements for the award of Master of Philosophy at Loughborough University.

Language

en

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Keywords

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