A Comparative Study Of Solar And Sun Drying Of Fish In Ecuador

This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

The preservation of food and crops by drying can help to increase food security or it can provide a source of additional income for producers and women's groups. This book is an introduction to the principles of drying and an indication of the range of technologies available.

Fisheries sector occupies a very important place in the socio-economic development of the country. Drying is an efficient and cheap method for food preservation. The demand for dried fish has also been driven by the flavour of the products. Dried and seasoned squid products are popular as snack foods. Various types of dryers have been developed but the advantages of an active system have not been fully exploited, due to non-availability of electric power to operate the fan/blowers in the rural areas. Solar drying relies on the sun. Compared to sun drying, solar dryers leads to improved and more consistent product quality due to less spoilage and less microbial infestation. The solar tunnel dryer was designed, developed and evaluated for performance in different seasons. The comparative study on qualitative and organoleptic properties of dried fish was undertaken with open sun drying method and solar tunnel dryer. The dryer was evaluated for their techno-economic feasibility. The community type solar tunnel dryer is the best viable option for small self-help groups in the region which could ultimately leads to more economic growth, employment generation and development.

The influence of drying and smoking on the nutritional properties of fish: an introductory overview; influence of drying and smoking on protein quality; effcts of drying and smoking on lipids of fish; the effect of drying and smoking on the vitamin content of fish; undesirable factors in dried fish products; smoking of fish and carcinogens; processing and storage of traditional dried and smoked fish products; effect of smoking and drying on the nutritive value of fish: a review of japanese studies; dried and smoked fishery products: preparation and composition.