Drying of fish--factors to consider

Igene, J.O. (1986) Drying of fish--factors to consider. In: 3rd Annual Conference of the Fisheries Society of Nigeria (FISON) , 22-25 February, 1983 ,Maiduguri, Nigeria, pp. 123-131.

PDF (The document's language is English .) - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader
Download (941kB) | Preview


Although one of the best possibilities for raising the animal protein of the diets of Nigerian is to increase the consumption of fish; particularly through the use of several methods of long term preservation techniques, such as drying, no radical approach has yet emerged. Although, a great deal of the artisanal fish catch is dried for the huge consumer and distant markets, the traditional methods of fish preservation need improvements to cope with demand for increased quantity, shelf-stable, and improved quality of fish products. The paper discusses drying requirements, heat and mass transfer, consumer acceptance, fuel sources, storage and marketing of dried fish products; and suggest ways and means of structurally transforming the artisanal technology of fish drying

Item Type: Conference or Workshop Item
Title: Drying of fish--factors to consider
Personal Creator/Author:
Igene, J.O.
Page Range: pp. 123-131
Date: 1986
Event Title: 3rd Annual Conference of the Fisheries Society of Nigeria (FISON)
Event Type: Conference
Event Location: Maiduguri, Nigeria
Event Dates: 22-25 February, 1983
Issuing Agency: Fisheries Society of Nigeria
Uncontrolled Keywords: Nigeria; artisanal fishing; drying; fishery technology; processing fishery products
Subjects: Fisheries
Item ID: 3432
Depositing User: Ms Maria Kalentsits
Date Deposited: 28 May 2010 19:22
Last Modified: 29 Sep 2011 17:23
Related URLs:
URI: http://aquaticcommons.org/id/eprint/3432

Actions (login required)

View Item View Item

Document Downloads

More statistics for this item...