Microflora changes in tuna mince during convection air drying

M. S. Rahman, N. Guizani, H. Al-Ruzeiki, A. S. Al Khalasi

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Microorganisms grow in tuna during drying at low temperatures. The drying temperature of 50°C or below is not lethal to the microflora. The decimal reduction time (D-value) varied from 12.66 to 2.63 hr when drying temperature increased from 60 to 100°C, respectively. These values can be used to estimate the lethal effect of drying on the natural microflora in tuna.

Original languageEnglish
Pages (from-to)2369-2379
Number of pages11
JournalDrying Technology
Volume18
Issue number10
Publication statusPublished - Nov 2000

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drying
Drying
convection
air
Air
microorganisms
Microorganisms
Temperature
temperature
Convection
estimates

Keywords

  • Convection drying
  • Drying stress
  • Fish
  • Microbiological quality
  • Tuna

ASJC Scopus subject areas

  • Chemical Engineering (miscellaneous)

Cite this

Microflora changes in tuna mince during convection air drying. / Rahman, M. S.; Guizani, N.; Al-Ruzeiki, H.; Al Khalasi, A. S.

In: Drying Technology, Vol. 18, No. 10, 11.2000, p. 2369-2379.

Research output: Contribution to journalArticle

Rahman, MS, Guizani, N, Al-Ruzeiki, H & Al Khalasi, AS 2000, 'Microflora changes in tuna mince during convection air drying', Drying Technology, vol. 18, no. 10, pp. 2369-2379.
Rahman, M. S. ; Guizani, N. ; Al-Ruzeiki, H. ; Al Khalasi, A. S. / Microflora changes in tuna mince during convection air drying. In: Drying Technology. 2000 ; Vol. 18, No. 10. pp. 2369-2379.
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