Studies on the Improvement of Broil-drying Process for Dried Skipjack

Part I. Analysis of present process for dried skipjack

Abstract

The manufacturing of dried skipjack, Japanese characteristic food, consists of principally cooking in steam and broil-drying processes. In order to improve the manufacturing of broildrying process, survey on the atmospheric conditions of the drying room with four floors was carried out. The temperature of the broil-drying room during the processing changed remarkably from place to place with the difference of 20°C between the highest and the lowest even on the same floor. The highest temperature of the room was detected on the first floor, being followed by fourth, third and second floor in this order. The amount of CO₂ and CO in the broil-drying room during smoking the firewoods was 2% and 0.5-1% respectively, and the amount of CO₂ on the first floor was raised up to 9.2% when the firewoods were burnt out. The desirable range of the atmospheric condition in the broil-drying room was: temperature, 60-100°C and relative humidity, 40-70% for the production of dried skipjack.