By G. Borgstrom
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C . ) (°C) (°C) Fillet 0 0 45 75 —22 —23 —20 —16 80 80 30 17 1720 1840 1950 1547 Steak 75 75 75 —15 —16 —18 13^ 12^ 13^ 1215 1138 1256 determinations, 0S represents the temperature of the heated plate on which the pieces were supported and t is the time required to dry to a weight loss of 80% Remembering that in Equation ( 2 8 ) a oc Κ and that values of Δρ, pm, b and k are roughly the same for each type of section, it is clear from Equation ( 3 4 ) that the products t(98 — θι) are approximately inversely proportional to the ratio of the respective values of K.
For c o d fillet 0 . 5 c m . thick, s h o w i n g theoretical c u r v e s for θ8= 25°C. p e r i o d at 15°, 2 0 ° , 1. 29 DRYING AND DEHYDRATION The solution of Equation ( 1 5 b ) has been given by Carslaw and Jaeger (1947, p. )(2m + l)(2n + ( 2 m + 1)jw/ (2n + 1)πζ — cos exp 2b 2c 1) (—ahm,nt) (16) wherecw = Όπ*Γ(21+1)* _ - ^ _ (2m+1)2 + (2n+l)*-| + _ _ J (17) Z, m, η being integers. Equations ( 1 6 ) and ( 1 7 ) , therefore, give the concentration of water at any point, x, y, ζ in a slab at any time t.
D. , 1956). 1. Raw Material Practically any type of fish can b e employed, even fatty fish such as herring, although elasmobranch species, such as dogfish, sharks, and skate, which contain 1% or so of urea, develop a slight ammoniacal odor and flavor on storage. However, to minimize oxidation of fat as well as for bacteriological reasons, reasonably fresh fish should be used and should b e handled expeditiously all along the processing chain for the most acceptable product. 2. Initial Preparation and Cooking Fish are first washed thoroughly to remove dirt, slime, and scales, and then beheaded, skinned when possible, and filleted, leaving only the flesh.