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Chapter 6, FERMENTATION, Drying Methods - Coggle Diagram
Chapter 6
SMOKE
Smoke Method
Hot smoking
Heat & Smoke (70-80 C)
Heat Coagulation
Completely Cooked
Cold smoking
No heat coagulation
Longer time
Not cooked
Liquid smoking
Undesired compound can be removed
Higher processing yield
Quick
Electrostatic smoking
Fully mechanize
Infrared radiation
Short time
Old Method
Preservation and sensory quality
Burning smoldering plant materials
Introduce flavor, taste and preservative ingredient
Extend the shelf life of fish
Elevated Temperature
Antimicrobial and antioxidant
Salting
DRYING
Classification
Mechanical Drying
Osmotic Dehydration
Chemical Drying
Thermal Drying
Economy
Product quality
Environment
FERMENTATION
Component
Microbes
Organic Material
Solution for fermentation
Vessels
Risk Factor
Lack of pasteurization
Poorly controlled natural fermentation starter culture
Inadequate storage
sub optimum fermentation starter culture
Oldest biotechnology
Biochemical modification to food
Evolve from natural and latest is gene technology
Drying Methods
Order Sun Drying
Loss quality
Large area needed
Weather dependent
Solar Drying
Save energy
Modification from sun drying
Small area used
Heat Pump Drying
Provide product w porous structure
aroma retention
best method for unstable material
Freeze Drying
Osmotic Drying
Enhance fish quality
decrease energy cost
increase shelf life