Abstract
This work aims at evaluating the mass reduction of traditionally hot-smoked catfish ( Arius heudelotii ) during hot-air drying unit operation. Drying kinetics of fish fillets are proposed from experimental investigations, taking into account the relative contributions of water evaporation and water and fat drips. The influence of the air temperature (50 to 80 ∘ C), air velocity (1 to 3 m/s) and relative humidity (15 to 40%) on drying rate functions is analyzed from a Doehlert experimental design. Based on the identification of characteristic drying rate curves, a drying model is defined and proves to be quite accurate regarding the prediction of evaporation rate during the falling rate period.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
