Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling Original Research Article

Dry salting and wet salting in 21% brine solution of sardine (Sardinella aurita) were carried out at 20 °C. Drying of salted fish were run at 40 °C, 15% RH and 1.5 m/s. Salting method affected salt uptake and water loss during salting. Drying experiments showed two falling drying periods; no constant rate period was observed. Drying rate during the first falling period was affected by salting method. Models for salting and drying processes were tested.