CANNING SARDINES 127 
DISCUSSION 
In one respect the work upon drying was not successful—a way 
to dry fish rapidly for the raw-packing process was not found. In 
other ways, however, excellent results were obtained. The effects of 
various drying conditions upon raw and steamed fish undergoing par- 
tial dehydration were determined. This is important information, 
because without it the fundamental principles of air drying can not be 
applied adequately to bettering and cheapening processes and 
equipment. 
This investigation, considered in connection with earlier studies, 
has furnished the basis for a new method of preparing the fish for 
canning. Undoubtedly this is the most important result of the 
drying research. 
APPLICATION OF EXPERIMENTAL RESULTS 
The principal reasons for the unsatisfactory conditions existing 
in the drying of fish prior to cooking are: (1) Uncertainty as to 
just what should be accomplished by the drying process, (2) the 
lack of information upon the behavior of the fish under various 
drying conditions, and (3) the designing of drying equipment by men 
unqualified for such work. Even competent drying engineers 
can not properly design equipment and devise processes without 
adequate information. This is now available. 
Although the experimental results have not been published except 
in summarized form, they and the general subject of drying have been 
discussed with all California canners and many of the packers in 
Maine. Defects in equipment and procedures have been pointed out, 
and help has been lent in designing new driers. In many instances 
material improvements have come ‘about i in this way. 
The experimental drying results obtained upon California pilchards 
apply equally well to Maine herring. For this reason correct applica- 
tion of these results should assist materially in preparing better 
quarter-oil sardines from steamed fish. It is especially important 
that the steamed fish be well dried before they are packed into the 
cans. In Maine the fact that vigorous effective air circulation is 
needed if drying is to take place rapidly is being realized, and changes 
are constantly being made toward this end. 
The experiments have shown how both large and small fish can 
be prepared for cooking in from 10 to 15 minutes. Adoption of 
this procedure, along with the use of properly designed and operated 
drying equipment, should accomplish much toward bettering and 
cheapening the preparation of fish for cooking in hot oil or by some 
other method. 
RECOMMENDATIONS 
It is firmly believed that a canner’s best interest will be served 
by having a qualified drying engineer’s cooperation in planning and 
erecting drying equipment. This seems expensive, but in the end 
it is cheapest. Such work as this requires technical knowledge and 
experience that no canner or anyone in his employ is likely to have. 
Each installation usually is a problem in itself and more frequently 
than not requires special handling if satisfactory and efficient opera- 
tion is to be attained. For this reason no attempt is made here 
