Views: 234 Author: Hedy Publish Time: 2023-07-24 Origin: Site
Fish is a significantly more nutrient-dense diet than meat and eggs, but it degrades fast due to its high moisture content (about 80%). To increase the shelf life of fish, it should be kept as soon as feasible after capture. Fish can be transported and kept more conveniently, and its nutritional content is retained for a longer period of time owing to preservation procedures that also aid in preventing spoilage and decomposition. Fish preservation techniques vary based on the kind, nature, size, and condition of the fish. When fish is handled and prepared incorrectly, it degrades quickly and loses quality. Traditional techniques of fish preservation, including as chilling, freezing, drying, and chemical preservation, are widely employed across the world.
Among the several techniques of preservation Drying is the oldest technique of fish preservation, and it is the process of preserving fish by heating it to remove its water. Drying increases shelf life while decreasing weight, volume, transportation, and storage space by eliminating moisture up to a certain degree to prevent microbial growth. Natural drying and artificial drying are two common drying methods. The sun and solar energy are used in natural drying methods, while microwaves, fluidized beds, spouted beds, infrared, connective drying, desiccant drying, freeze drying, osmosis, vacuum drying, pulsed electric fields, high hydrostatic pressure, superheated steam drying, heat pumps, and spray drying are used in artificial drying methods.
Such as contamination and damage from dirt, insects, rodents, birds, and animals. Because sun drying fish takes a long time, generally five to seven days, the goods are usually of poor quality. As a result, a precise drying procedure is required to produce a high-quality product. Artificial drying systems provide advantages such as shorter drying periods, increased capacity, improved process control, and improved drying quality.
The evaporation of moisture from the fish's surface and the movement of moisture from within the fish to the surface are both involved in drying. The passage of air across the surface of the fish, as well as the temperature and humidity of that air, influence drying. Sun drying of fish, with or without the use of salt, is a low-cost method of preservation utilized in many tropical nations.
A heat pump is a device that moves heat from a low-temperature source to a higher-temperature sink. This transfer necessitates the supply of work, which can be provided mechanically, as in a Vapour-compression cycle.
Advantages of dried fish: When compared to other preserved forms of fish, dried fish produced by sun drying or dehydration is extremely concentrated.
As water content decreases, microbial activity cannot continue at its typical rate, reducing fish rotting.
Method that is less costly and has a very easy technique.
Reduced water content, enzymatic and several chemical reactions that cause fish deterioration were all slowed.
This procedure does not necessitate the use of complex apparatus or equipment.
Dried fish is stable at most room temperatures.