الفهرس 
Drying fish under natural conditionsOnly 14 pages are availabe for public view
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Abstract
Drying experiments were conducted on Bolti fish (Tilabia Nilatica) to study the drying characteristies of the fish in thin layers under moderate air temperature (40-60c), and air velocity of (0.508 and 0.762 m/sec).Effect of methods of salting and processing the fish on the drying characteristics was also studied. Thin layer drying equations were devolved to describe fish drying. The resulting constsnts in the different equations were correlated with experimental variables. The quality of the dried fish was investigated after different times of storage ranged from ten days to two months. Imbibition rates for thee dried fish were also investigated. IT was found that the method of sslting as well as the method of processing the fish had its effect on the quality and imibition rate of the dried fish. Optimum conditions for drying fish was also put for the different treatment used in this study. A brief study was also conducted to compare the drying rates of direct sun drying and forced solar heated air drying of fish. It was found that solar heated air drying had a faster drying rate and the fish which were dried by this method proved to be good for consumption after two months of drying.