the benefits and drawbacks of traditional and novel fish drying techniques in Qeshm Island | ||
| علوم آبزی پروری پیشرفته | ||
| Volume 7, پاییز و زمستان 1402, January 2024, Pages 21-32 PDF (993.27 K) | ||
| Document Type: article | ||
| Authors | ||
| Mehran Yasemi* 1; Behrooz Mohammadzadeh2; Seyed Soheil Ghaemmaghami3 | ||
| 1سازمان تحقیقات ترویج واموزش کشاورزی | ||
| 2Gonbad Kavoos university | ||
| 3Institute of Agricultural Education and Extension, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran | ||
| Abstract | ||
| drying, which can be done in both traditional and contemporary ways. Potential advantages of the growth of fish drying on this island include the large sardine harvests and the frequent manufacture of dried goods from these fish. Knowing the benefits and drawbacks of contemporary and traditional approaches can assist choose the best strategy for the growth of the fish drying sector. Material and Methods: The traditional way of drying fish relies on solar energy and sunshine, whereas contemporary drying techniques are varied and include employing heat pumps, microwaves, and heated smoke, among others. The most significant benefits of current drying techniques over conventional drying techniques are greater product quality, better drying process control, and shorter drying times. When compared to conventional methods, new methods have a number of drawbacks, including high costs, the requirement for specialized knowledge and skills for implementation, a lack of readily available new technology, and significant energy consumption. It is significant to remember that the safety and quality of dried fish depend on a number of factors, including the initial quality of the fish, hygiene measures during processing, and storage conditions. Conclusion: In general, improving process control, shortening drying time, and improving product quality are considered advantages of new drying methods compared to conventional methods. On the other hand, the need for high investment, high energy consumption, complexity of implementation, and restricted access to technology are considered disadvantages of new methods. Therefore, it is advised that modern sardine drying techniques be developed taking into account the infrastructure that already exists on Qeshm Island. | ||
| Keywords | ||
| "Qeshm "; "Novel"; "Fish"; "Traditional"; "Drying" | ||
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