Thesis-1991-Horner.pdf (3.16 MB)
Water sorption and shelf-life of dry-cured cod muscle in humid environments
thesis
posted on 2018-04-10, 10:05 authored by William F.A. HornerDry-cured fish includes products primarily preserved through having a reduced water
activity, due to drying or salt addition or both, and occasionally secondarily preserved
by smoking or addition of preservative chemicals. The popularity of such products is
world-wide, although many of the most significant markets occur in the humid
tropics. Storage of dry-cured fish in humid environments considerably reduces the
shelf-life of the product otherwise expected in temperate environments and leads to
large-scale loss of product or product value.
The investigation was carried out to determine the effect of different processing
methods on storage life of cod muscle in humid conditions. [Continues.]
History
School
- Aeronautical, Automotive, Chemical and Materials Engineering
Department
- Chemical Engineering
Publisher
© William F.A. HornerPublisher statement
This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/Publication date
1991Notes
A Master's Thesis. Submitted in partial fulfilment of the requirements for the award of Master of Philosophy at Loughborough University.Language
- en