DRYING OF

FISH
Processing of Marine Products (2+0)

PRESENTED BY:
Nishana 2017-06-020
Rolvin prasanna pera 2017-06-021
Saleekha shamsudheen 2017-06-022
 DRYING AND DEHYDRATION
• Drying is under the sun by utilizing the atmospheric
conditions like temperature, humidity and air flow.
This is also called sun drying.

• The other is dehydration or artificial drying, by using

artificial means like mechanical driers for removal of
moisture from the fish under controlled conditions.
What is the principle of preservation by
drying?
To understand the concept of preservation by drying we
should know about the existence of different forms of
water and the concept of water activity.

The moisture content and water activity is reduced and

hence microorganisms cannot grow and multiply to spoil
the fish. It is seen that microbiological growth is completely
arrested below a water activity level of 0.6 whereas certain
other reactions that cause food spoilage continues. Lipid
oxidation in fact increases at very low water activity.
In what are all the forms the
water exists in fish muscle?
• Three layers of water exist in food.

• An adsorption layer

• A diffusion layer

• A free layer
 ADSORPTION LAYER
• Water surround the surface of a colloidal particle.
• Water at the adsorption layer is tightly bound to the
particle and is called bound water.
• It does not take part in any chemical reaction.

DIFFUSION LAYER
•Less tightly bound to the adsorption layer and the further
it is away from it.
• More it behaves like free water.
 FREE WATER LAYER
• It has all the properties of ordinary water.

• It support the growth of microorganisms.

• Take part in chemical reactions.

• This form of water is important in the drying process.

How drying of fish takes place?
Drying of fish is characterized by two different phases.

• Constant rate drying period

• Falling rate drying period

CONSTANT RATE DRYING PERIOD
Initially, drying is governed by evaporation from the near
surface areas of the fish. Here drying continues at a
constant rate equal to the rate of evaporation of free water
surface. This phase is referred to as the constant rate drying
period.
What are all the factors affecting the constant rate drying
period?
• Product surface area • Relative Humidity
• Air velocity • Temperature
• Product thickness
Air velocity
The higher the air velocity, the greater is the drying rate. The
moisture to be carried away should move through a stagnant
surface layer of air by diffusion. Once through this layer, the
moisture is transferred to the outer layer by convection. The
higher the air velocity, the thinner is the surface layer, and
greater will be the evaporation of moisture.

Relative Humidity
Humidity influences the drying rate by limiting the amount of
water the air can absorb. If the air is saturated, then the fish
cannot dry at all. If the RH is less than 100% the air can
absorb moisture and drying will take place until the air gets
saturated.
Temperature
The amount of heat transferred to the product is proportional
to the difference in temperature between the air and the
product. High temperature differences increase heat transfer
and drying rate. Warm air holds more moisture than cold air.
If the temperature of the air is increased without the addition
of water, the relative humidity falls. Lower RH favors more
rapid evaporation and higher drying rates.

Product thickness
Increased product thickness result in longer drying period,
than in the falling rate period. Thinner fishes tend to dry
faster than thicker ones mainly because of the increased
surface area to volume ratio for thinner fishes.
Surface area
The more the surface area, the greater is the surface
available for drying. More area is exposed; faster will
be the drying rate. Hence larger fishes are split open to
increase the surface area.
 FALLING RATE PERIOD IN DRYING
It is second phase of drying. As the water evaporates from
the surface of the fish, the water present in the interior of
the muscles is transferred to the surface. This is mainly by
diffusion of the water. This process is generally slower than
the surface evaporation, and hence diffusion limits the
drying rate. This period is generally characterized by a
slowly decreasing rate of drying, partially due to the fact
that the drier the product is, the slower will be the
diffusion of water to the surface. Thus this second phase is
called the falling rate period.
 What are all the factors affecting the falling
rate period ?

Since the surface moisture of the fish has been removed,

further drying of the fish depends on the movement of
moisture from the interior portion of the fish to the
surface.
• Fat content of the fish • Shape of the fish

• Temperature • Water content

Fat content of the fish

Fish with a high fat content tend to take a longer time

to dry than lean ones.

Shape of the fish

The shape and thickness of the fish influence the rate

of drying of the fish. Since, diffusion is a function of
thickness, thicker products require a longer time for
drying.
Temperature

Diffusion will increase with rise in temperature. Drying will

therefore proceed more rapidly with temperature
increase.

Water content

As the water content is decreasing the rate of diffusion of

water to the surface layers is also reduced.
 WHAT IS CASE HARDENING IN DRYING
PROCESS?
If the drying process is above ambient temperature, the
constant rate period can be very fast. Here there is every
possibility that the surface of the fishes dry, whereas the
interior remains moist. Here diffusion from the interior to
the surface will take place very slowly. The product will be
dry on the surface and transfer of moisture from the
interior will not take place. This is known as case
hardening and this is mainly due to the deposits of soluble
proteins and other solutes on the surface.
TYPES OF DRYERS

1. Natural/Sun dryers

2. Solar dryers

3. Artificial/Mechanical dryers
 NATURAL DRYING
Sun drying depend mainly on the natural weather
conditions since the fish is dried from the sun and the
air current carries the water away.
Solar and wind energy are used as energy source.

Requirements
1. Sufficiently high air temperature(35-40ᵒC)
2. Sufficiently low RH
3. Use of raised platforms for better air currents.
4. Use of drying racks
Two methods of sun drying
1. Drying on the ground
2. Rack drying

DRYING ON THE GROUND

Fish is placed over the ground where sufficient

sunlight is available to dry it.
When fish is dried on sand , it gives a product which is
contaminated with sand, filth and other foreign
matters. To reduce this, fish can be dried on coir mats ,
cement platforms, jute mats and bamboo mats.

It is necessary that the fish is often turned over to

ensure a uniform dried material.
 RACK DRYING

The most hygienic method for sun drying fish.

Here fish is dried on raised racks above the ground.
More air circulation from top and bottom as well as
minimum contamination by sand or dust is ensured.
The rack can be slopping type of multi-deck type.
 SOLAR DRYNG
Since the energy source is the sun, the energy cost is zero.
Good quality dried fish is produced even at higher RH.
When the temperature is increased , its RH is lowered, in
other words , the capacity to hold water will increase and
hence can absorb additional quantities of water.

Advantages over natural drying,

1. Shorter drying period
2. No contamination from dust, insects etc.
3. Produces hygienic product with low moisture content.
Generally there are three types of solar dyers used for fish
drying . They are,
1. Solar tent dryer
2. Solar collector dryer
3. Solar cabinet dryer

SOLAR TENT DRYER

One of the simplest forms of solar dryers.
This works on the principle that black surface absorbs
more suns energy than any other light colored surfaces.
The air thus heated is allowed to pass through the fish and
escape through a vent in the top simultaneously admitting
fresh air inside through a vent provided at the bottom of
the tent.
Polythene tent dryer is used normally.
The temperature is raised up to 60oC or more and this can
affect the nutritional and physical properties of fish and is
considered as a disadvantage .
SOLAR COLLECTOR DRYER

Here the solar energy is first collected in the solar collector

chamber.
The heated air is then passed through the drying chamber
where the fish are kept for drying on plastic mesh/trays . The
hot humid air will escape through the chimney.
Clear polythene sheet covers upper sides of the dryer, where
as the floor of the dryer is covered with black PVC sheets.
The rack of fish spreading and drying is made up of black
plastic mesh.
SOLAR CABINET DRYER

This is a rectangular shaped dryer made up of plywood.

Front side of the dryer us double walled.
Inlet and out are provided for air to enter and escape the
chamber.
Clear polythene sheets overs the upper part of the chamber.
Two doors are provided for the loading and unloading of the
fish.
 ARTIFICIAL OR MECHANICAL DRYING

DRYING THROUGH HOT GAS DRYING THROUGH SOLID SURFACE

FLUIDIZED BED DRIER

VACCUM SHELF DRIER
CABINNET DRIER
DRUM DRIER
TUNNEL DRIER

KILN DRIER
 ARTIFICIAL OR MECHANICAL DRYERS
 In such driers, removal of water from fish is achieved by
an external input thermal energy.
 Chamber consist of a long tunnel in which the washed
and cleaned fishes are placed on trays or racks.
 A blast of hot air is passed over the material to be dried.
 After the required degree of drying, product is removed
and packed.
 It is an expensive method because it needs fuel for
heating and maintenance of the temperature.
 HOT AIR DRIERS
 In these driers, air is heated by steam or electrically.
 The hot air is blown over the product by help of fan or blower.
 The different parameters like temperature, humidity and velocity
are controlled.

1. FLUIDIZED BED DRIER

- The product is passed on a perforated conveyor bed and the air is

passed below so that the product is partially lifted and dried.
- Mainly used for fishmeal and fish powder.
2. CABINET DRIER

 Simple batch operated model used for small scale operation.

 Consist of an insulated or non-insulated framed structure.

 Material to be dried are spread uniformly on trays placed on

permanent supports provided in the drier.

 A fan located inside the drier will blow through a heat source ,
pass across or through the material loaded in trays.
3. KILN DRIER
 It is a type of batch drier.
 A typical kiln drier consist of two story buildings.
 The floor of upper story is slotted or may be composed of
narrow slat on which material can spread, serve as drying

room.
 The burners or furnace product hot gas is located in lower
floor.
 The hot gas pass through product by natural conduction,
often forced circulation with the help of fan may become
necessary.
 The dried material has to be tuned and stirred frequently
4. TUNNEL DRIER
 This type is most commonly used for drying fish.
 Made in the form of long tunnels, 10-15 m long.
 Trolleys loaded with fish are moved at a predetermined schedule
through the tunnel.
 Temp and air velocity controls are provided.
 Hot air blown over the material is circulated with the help of fans.
 It should be designed based on the concept of hot air recirculation
or by allowing part of the hot air passing over the fish to escape to
the atmosphere.
 The recirculating air will become humid quickly and slows down
the drying process, hence provision for dehumidification and
humidity control should be provided.
 The movement of air is maintained in either direction in relation to
 PROPERTIES PARALLEL FLOW TUNNEL DRIER COUNTER FLOW TUNNEL DRIER
The movement of air is in the The movement of air is opposite
AIR MOVEMENT same direction in relation to the in direction in relation to the
flow of material. flow of material.
Hottest air comes in contact Hot dry air first comes in
with wetted fish, therefore contact with driest material so
MECHANISM higher temp can be used for that the finished product
drying. obtained will be sufficiently dry.
Air towards outlet side will In prolonged drying schedules,
become cool and highly humid, the fish on one end of the tunnel
DISADVANTAGE therefore the finished product may remain in humid air for long
may be sufficiently dried. periods without getting
sufficiently dried and result in
spoilage.

MULTI DECK TUNNEL DRIER

• Several tunnels are placed one above the other and air is blown in a
zigzag manner thrice after it is exhausted

• Heater, air blower, exhaust and all the controls are placed on one side.
 CONTACT DRIERS
1. DRUM DRIER
• It is used for drying fluid material.
• Classified as :
- Single Drum : one roll
- Double Drum : two drum rotates towards each other
- Twin Drum : two drum rotates away from each other
• The food product in the form of slurry is deposited as a thin film on the
drum.
• The drum is heated by steam while it is being rotated.
• Drying can be done by keeping drum open to atmosphere.
• If the material needs to be vacuum dried, the drier can be enclosed in
a vacuum chamber.
• The product when dried is removed from surface of drum using a
scraper blade.
2. VACUUM SHELF DRIER
 It consist of a vacuum tight chamber of heavy construction with
access door and outlet for gases and vapours.

 Hollow shelves are fitted inside the chamber through which heating
medium is circulated.

 The material to be dried is spread in thin layers in metal tray which

rest on hollow shelves.

 Heating is done by circulating hot oil, steam or another medium.

 Vacuum is drawn from vapour outlet and then vacuum dried.

 The initial drying rate will be high however as the drying
proceeds the material will shrink and tend to curve away
from trays, will reduce effective area of contact of
material with the heating surface which will cause a
decline of heat transfer to material thus slowing down the

drying rate.

 It is an expensive process but is quite suitable for drying

fatty fishes where the probability of fat oxidation and
rancidity in the product can be minimized.
 CONCLUSION
Drying is an important process to preserve food material and to
extend shelf life.
Different drying methods are available and each has its own
advantages and disadvantages.
Traditional methods (sun, solar, hot air oven) are simple to use but
have low energy efficiency and longer drying time thus affects color,
flavor and nutrient content of dried product.
Advanced methods (vacuum, microwave, freeze drying) offer a wide
scope for the production of best quality dried products.
But usage of such methods are restricted due to its high cost.
So cost-effective systems such as combined/hybrid can be used for
products with minimum cost and simple technologies like initial
conventional drying process followed by vacuum.
THANK YOU