In this study, drying functions depend on temperature- time on dried trout (Oncorhynchus mykiss W.,1792) fillets by using four different temperatures and three different salt concentrations were investigated. 25% moisture for drying were accepted . For drying process was used a mechanical dryer. According to the results, drying times were 35 h. on unsalted group , 73 h. on 5% salt group and 105 h. on 10% salt group at 35 ºC; 28 h. on unsalted group, 41 h. on 5% salt group, 41 h. on 10% salt group at 45 ºC ; 14 h. on unsalted group , 18 h. on 5% salt group, 24 h. on 10% salt group at 55 ºC ; 11 h. on unsalted group, 16 h. on 5% salt group, 19 h. on 10% salt group at 65 ºC. The relationship between moisture % and time for the functional expression of drying were investigated depend on temperature and salt concentration. On the drawing graphics between moisture % and time Per temperature - salt concentration were observed to be a logaritmics function. However, the relationship between moisture and time were highly significant . A decrease in drying time of increasing temperature were done. On the other hand increasing salt concentrations was decrease to drying time.
Fish, Drying, Drying function
YAPAR, AYDIN and ERDÖL, MUAMMER (1999) "The Functional Expression of Drying on Dried Trout (Oncorhynchus mykiss W., 1792) By Using Different Temperature and Salt Concentration," Turkish Journal of Veterinary & Animal Sciences: Vol. 23: No. 9, Article 7. Available at: https://journals.tubitak.gov.tr/veterinary/vol23/iss9/7