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Drying Characteristics of Herring (Tunsoy) in the Dryer
Thesis Abstract:
The study sought to determine the drying rate of herring, the moisture sorption isotherm od dried fish and the appropriate storage conditions.
Fimbriated herring (Sardinella fimbriata Curv. &Val.) was used in the experiment. The dryer was of the cross-flow tunnel type heated by either kerosene or liquefied petroleum gas (LPG). Air movement in the dryer was controlled by an axial flow fan propelled by a 5 h.p. gasoline engine.
Results showed that the drying temperature and air velocity. The higher the drying temperature and air velocity, the more rapid the rate of drying. Drying temperature as high as 76.7°C (170°F) coupled with 5.6000 cmps air velocity proved to be satisfactory for herring.
The experiment on equilibrium moisture content (EMC) of dried herring indicated that at 43.4°C (110°F) and 70% relative humidity, the EMC was 36.7%. This suggests that herring must be dried to a moisture content below 36.7% to have a longer shelflife.
Potassium sorbate as a fungistatic agent only delayed but did not prevent mold development in stored dried herring. Packaging in polyethylene bags delayed browning and off-odor development in dried herring but did not prevent fungal growth. Dehydrated herring stored at 21.1°C (70°F) had longer shelflife than those stored at room temperature.