Fish Products and Byproducts Technology: Salting and drying

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  - Fish Products and Byproducts Technology
    - Participants
    - General
    - Topic 1
    - Topic 2
    - Topic 3
      - Expected Learning Outcome
      - 3.1. Salting
      - 3.1.2. Theory of salting
      - 3.1.3. Sources of salting
      - 3.1.4. Factors of salt to be considered before usi...
      - 3.1.5. Types of salting
      - 3.2. Drying of fish
      - 3.2.1. Factors effecting drying
      - 3.2.2. Falling rate period
      - 3.2.2.a. Factors affecting the falling rate period
      - 3.2.3. Methods of drying
      - 3.2.3.a. Natural drying
      - 3.2.3.b.Solar Drying
      - 3.2.3.c.Artificial /Mechanical dryers
      - 3.2.3.d. Contact dryers
      - 3.3. Water activity
      - 3.3.1. Water activity and Microbial spoilage
      - 3.3.2. Water activity and water relationships in fish
      - 3.3.3. Water activity and shelf life
      - 3.4. Microbial spoilage in salted fish
      - 3.5. Quality standards
      - Salting and drying
    - Topic 4
    - Topic 5
    - Topic 6
    - Topic 7
    - Topic 8
    - Topic 9
    - Topic 10
    - Topic 11
    - Topic 12
    - Topic 13
    - Topic 14
    - Topic 15
    - Topic 16
    - Topic 17
    - Topic 18
    - Topic 19
    - Topic 20
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