DRYING miele film FISH Experience
Drying fish is the oldest way of preserving fish. In principle, a way of preserving fish drying to reduce the water content in the body of the fish as much as possible so that the activities of bacteria is delayed and if possible kill the bacteria. If the water content is reduced, the bacteria have difficulty in metabolism, even in the case of dissolving food. At a rate of 40% water, the bacteria are not active bias, but even some dead spores are still alive. These spores will grow and remain miele film active if the water rises again. Therefore, miele film the fish almost always salted before drying to inhibit decay during the drying process. That's why fish is almost always associated with dried salted fish.
The general drying principle to dry fish is the water vapor from the body of the fish, he used a gust of hot air. Evaporation starts from the surface, then spread to more parts of the. The speed of evaporation drying or drying fish is determined by factors such as the following: a. Air speed: fast rising air blowing over the fish, the more quickly the fish was dry. b. Air temperature: the higher the temperature, the more quickly the fish was dry. c. Humidity of air: the more humid the air, the more slowly the fish dries. d. Direction of air flow for fish: getting smaller angle, the more quickly the fish was dry. e. Size or thick fish: the more dense fish, dry slower pace. The more surface area of the fish, the more quickly the fish was dry. f. Nature Fish: Fatty fish is more difficult to dry. Methods of drying or water rate reduction can be divided into two groups as follows: a. Drying (drying), miele film that means the reduction of water to vaporize the water. According equipment, miele film drying divided 2: pemgeringan nature (natural dryimg) and artificial drying miele film (artificial drying) or mechanical drying (mechanical drying). b. Dehydration, that means the reduction of water other than evaporation, eg by osmosis (salt), pressing (pressing), cooking, miele film boiling or steaming and so on.
Natural drying drying drying nature is done by using the materials provided by nature, such as wind and sun. In natural drying, fish drying on racks mounted somewhat oblique ( 15o) the direction of the wind, and placed in the sun where the wind blows free. Wind functions transferring water vapor that escapes from the fish, the fish from elsewhere so that evaporation can take place more quickly. The intensity of sunlight affects the speed of evaporation. Dried fish salting usually done in advance to prevent contamination during drying because drying fish usually running late. In the rainy season, drying fish usually take very long, especially if there is no wind. Rain attenuation can be overcome in the following ways: 1. When not stuck dried fish, fish remains immersed in saline solution. So, drying hold. 2. When the fish are dried when sudden rain, the fish lifted and stacked and weighted. miele film The fish can also put in salt solution to be dried again. On the other hand, when the weather is too hot, too quickly drying up last case hardening can occur meat that is harden the surface. Hardening can be prevented in the following ways: 1. Drying is done in the shade under the roof (shade drying). 2. Drying is done periodically. Another problem often encountered in drying fish flies are a nuisance because the process is done in the open. Flies can be reduced by making the smoke in the vicinity of the nest flies. During the drying process, fatty fish are often the subject of oxidation by air if dried and raises rancidity. Oxidation can be avoided with the use of anti-oxidants, such as acid korbat (viaminC), tartaric acid, lemon juice, turmeric miele film and so on. Anti oxidants dissolved in the water and fish are dipped in it for a few moments before miele film the sun.
Hair dryer greenhouse Greenhouses developed in Indonesia in the late 1970's. In essence, the greenhouse air space enclosed by walls and a roof is transparent (clear) until the sun can get into it. Hot air trapped in the chamber until the temperature gets higher, much higher than the air temperature outside the chamber. These high temperatures are used to accelerate the process of evaporation of water from the fish. Overall, these tools can dry out faster than drying in the open. Water vapor are left out of the room through the gaps existing in the wall joints. Various plans d
Drying fish is the oldest way of preserving fish. In principle, a way of preserving fish drying to reduce the water content in the body of the fish as much as possible so that the activities of bacteria is delayed and if possible kill the bacteria. If the water content is reduced, the bacteria have difficulty in metabolism, even in the case of dissolving food. At a rate of 40% water, the bacteria are not active bias, but even some dead spores are still alive. These spores will grow and remain miele film active if the water rises again. Therefore, miele film the fish almost always salted before drying to inhibit decay during the drying process. That's why fish is almost always associated with dried salted fish.
The general drying principle to dry fish is the water vapor from the body of the fish, he used a gust of hot air. Evaporation starts from the surface, then spread to more parts of the. The speed of evaporation drying or drying fish is determined by factors such as the following: a. Air speed: fast rising air blowing over the fish, the more quickly the fish was dry. b. Air temperature: the higher the temperature, the more quickly the fish was dry. c. Humidity of air: the more humid the air, the more slowly the fish dries. d. Direction of air flow for fish: getting smaller angle, the more quickly the fish was dry. e. Size or thick fish: the more dense fish, dry slower pace. The more surface area of the fish, the more quickly the fish was dry. f. Nature Fish: Fatty fish is more difficult to dry. Methods of drying or water rate reduction can be divided into two groups as follows: a. Drying (drying), miele film that means the reduction of water to vaporize the water. According equipment, miele film drying divided 2: pemgeringan nature (natural dryimg) and artificial drying miele film (artificial drying) or mechanical drying (mechanical drying). b. Dehydration, that means the reduction of water other than evaporation, eg by osmosis (salt), pressing (pressing), cooking, miele film boiling or steaming and so on.
Natural drying drying drying nature is done by using the materials provided by nature, such as wind and sun. In natural drying, fish drying on racks mounted somewhat oblique ( 15o) the direction of the wind, and placed in the sun where the wind blows free. Wind functions transferring water vapor that escapes from the fish, the fish from elsewhere so that evaporation can take place more quickly. The intensity of sunlight affects the speed of evaporation. Dried fish salting usually done in advance to prevent contamination during drying because drying fish usually running late. In the rainy season, drying fish usually take very long, especially if there is no wind. Rain attenuation can be overcome in the following ways: 1. When not stuck dried fish, fish remains immersed in saline solution. So, drying hold. 2. When the fish are dried when sudden rain, the fish lifted and stacked and weighted. miele film The fish can also put in salt solution to be dried again. On the other hand, when the weather is too hot, too quickly drying up last case hardening can occur meat that is harden the surface. Hardening can be prevented in the following ways: 1. Drying is done in the shade under the roof (shade drying). 2. Drying is done periodically. Another problem often encountered in drying fish flies are a nuisance because the process is done in the open. Flies can be reduced by making the smoke in the vicinity of the nest flies. During the drying process, fatty fish are often the subject of oxidation by air if dried and raises rancidity. Oxidation can be avoided with the use of anti-oxidants, such as acid korbat (viaminC), tartaric acid, lemon juice, turmeric miele film and so on. Anti oxidants dissolved in the water and fish are dipped in it for a few moments before miele film the sun.
Hair dryer greenhouse Greenhouses developed in Indonesia in the late 1970's. In essence, the greenhouse air space enclosed by walls and a roof is transparent (clear) until the sun can get into it. Hot air trapped in the chamber until the temperature gets higher, much higher than the air temperature outside the chamber. These high temperatures are used to accelerate the process of evaporation of water from the fish. Overall, these tools can dry out faster than drying in the open. Water vapor are left out of the room through the gaps existing in the wall joints. Various plans d
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