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  • Factors Affecting Driying and Factors Affecting Dehydration

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    Fayn Hicks
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    This document discusses methods for drying and preserving fish, including air drying, refrigeration, freezing, canning, and smoking. It describes smoking as a process that uses smoke and other methods like salting, drying, and heat treatment to preserve fish. There are two main types of smoking: hot smoking or barbequing, which cooks the fish at 150-190°F near the fire, and cold smoking, which cures the fish at 90-110°F further from the low smoldering fire. Finished dried and dehydrated fish products are commonly called daing or tuyo.

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    FACTORS AFFECTING DRIYING AND FACTORS AFFECTING DEHYDRATION

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    This document discusses methods for drying and preserving fish, including air drying, refrigeration, freezing, canning, and smoking. It describes smoking as a process that uses smoke and other methods like salting, drying, and heat treatment to preserve fish. There are two main types of smoking: hot smoking or barbequing, which cooks the fish at 150-190°F near the fire, and cold smoking, which cures the fish at 90-110°F further from the low smoldering fire. Finished dried and dehydrated fish products are commonly called daing or tuyo.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    13 views14 pages

    Factors Affecting Driying and Factors Affecting Dehydration

    Uploaded by

    Fayn Hicks
    This document discusses methods for drying and preserving fish, including air drying, refrigeration, freezing, canning, and smoking. It describes smoking as a process that uses smoke and other methods like salting, drying, and heat treatment to preserve fish. There are two main types of smoking: hot smoking or barbequing, which cooks the fish at 150-190°F near the fire, and cold smoking, which cures the fish at 90-110°F further from the low smoldering fire. Finished dried and dehydrated fish products are commonly called daing or tuyo.

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    © All Rights Reserved
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    of 14

    PRESENTED BY:

    LAILA JEAN DADOR


    GELIENNE KATE OLIVAR
    a. Kind of drier used
    ex. Air Drying
    b. Temperature range
    ex.
    Refrigeration
    Freezing
    Canning
    Smoking
    c. Storage of finished product
    ex.
    Temperature
    Packaging
    Hygiene

    d. Relative humidity
    The finished products of drying and dehydration
    are commonly called daing or tuyo.
    — is a method of preserving fish by the application
    of smoke and other interrelated processes such as
    salting, drying and heat treatment.
    — an airtight container where smoke can be
    introduced.
    TYPES OF SMOKING
    Hot Smoking or Barbequing

    Cold Smoking
    Hot Smoking or Barbequing — a slow type of broiling that
    places the product in close promixity to the fire. The food is
    cooked and smoked in temperature ranging 150°F to 190°F.
    Cold Smoking — method of smoking in which the fish are
    hung at some distance from a low smouldering fire and
    cured at temperatures ranging from 90°F to 110°F.

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