The effects of drying parameters in the codfish (Gadus Morhua) drying rates
Keywords:
Codfish, drying, relative humidity, temperature, air velocityAbstract
Drying of codfish (Gadus Morhua) has great importance in several regions of the world. The correct definition of drying procedures of a vast range of products is crucial in what concerns energy minimization and minimal time of kiln residence, without compromising the final product quality. The main goal of this study is to obtain the drying curves of codfish for temperatures of 15°C, 18°C and 20°C, relative humidities of 45%, 50%, 55%, 60% and 65% and air velocities of 1.5m/s and 2m/s. Secondly it is required to determine the influence of these parameters in the drying process. The following conclusions can be drawn from the study: Increasing the temperature of the drying air decreases the total drying time, while decreasing the relative humidity decreases it and the air velocity has a limited influence on the codfish drying process.
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