Fish Drying and Smoking
Fish Drying and Smoking

Author: PeterE. Doe

Publisher: Routledge

Published: 2017-11-13

Total Pages: 270

ISBN-13: 1351448528

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This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Food Drying Science and Technology
Food Drying Science and Technology

Author: Yiu H. Hui

Publisher: DEStech Publications, Inc

Published: 2008

Total Pages: 809

ISBN-13: 1932078568

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A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.

Fish Drying and Smoking
Fish Drying and Smoking

Author: Peter E. Doe

Publisher: CRC Press

Published: 1998-06-15

Total Pages: 272

ISBN-13: 9781566766685

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This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

CASE STUDIES ON FISH LOSS ASSESSMENT OF SMALL-SCALE FISHERIES IN INDONESIA
CASE STUDIES ON FISH LOSS ASSESSMENT OF SMALL-SCALE FISHERIES IN INDONESIA

Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

Published: 2018-11-08

Total Pages: 132

ISBN-13: 9251094624

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This document contains the report of the of fish loss assessment case studies conducted within the framework of the FAO Save Food Programme and coordinated by the Fish Products, Trade and Marketing Branch (FIAM). Following the capacity development workshop of national loss assessment team members, held in Jakarta, Indonesia from 29-30 September 2014, four post-harvest fish loss assessment studies were conducted between October 2014 and September 2015. Muara Angke was the first case study, which combined capacity building of the research team with application of the loss assessment process to familiarize with the tools that were subsequently applied to wider fishing locations in Java: gillnet fisheries in Tegal, Central Java; gillnet fisheries Gunung Kidul, Yogyakarta, and small pelagic processed fish in Brondong, East Java.

Historical Perspectives of Fisheries Exploitation in the Indo-Pacific
Historical Perspectives of Fisheries Exploitation in the Indo-Pacific

Author: Joseph Christensen

Publisher: Springer Science & Business Media

Published: 2014-04-01

Total Pages: 285

ISBN-13: 9401787271

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The waters of the Indo-Pacific were at the centre of the global expansion of marine capture fisheries in the twentieth century, yet surprisingly little has been written about this subject from a historical perspective. This book, the first major study of the history of fishing in Asia and Oceania, presents the case-studies completed through the History of Marine Animal Populations (HMAP) initiative. It examines the marine environmental history and historical marine ecology of the Indo-Pacific during a period that witnessed the dramatic escalation of industrial fishing in these seas.

Handbook of Industrial Drying
Handbook of Industrial Drying

Author: Arun S. Mujumdar

Publisher: CRC Press

Published: 2014-07-11

Total Pages: 1334

ISBN-13: 146659666X

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This Fourth Edition book includes 12 new chapters covering computational fluid dynamic simulation; solar, impingement, and pulse combustion drying; drying of fruits, vegetables, sugar, biomass, and coal; physicochemical aspects of sludge drying; and life-cycle assessment of drying systems. Addressing commonly encountered dryers as well as innovative dryers with future potential, the fully revised text not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations to increase energy efficiency and cost-effectiveness.