“The uniformity
(3) of moisture” in a fish body, which is the ratio of the density of moisture at the surface of the fish to that of the total fish body, was determined during the course of drying and piling. One of the experiments, in which the fishes were piled up twice during succesive nights, is plotted in Fig. 1,
C and
D being times of piling. The diffusivity constant,
K, of moisture and the coefficient of evaporation, β, at the surface were estimated from the results as
K=0.0026 and β=0.009 (cm., h., m.m. Hg unit).
It may be mentioned that while β is nearly the same as obtained by Inoue
(2),
K is decidedly different from his value. This discrepancy may be accounted for by the fact that this material was unboned mackerel but his was cod filet.
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