CANNING SARDINES 133 
of brining) was sufficient. Large-oval fish that lost 15 per cent in 
weight during preparation gave up no more water when sterilized 
than did the regular run of fried-in-oil fish. 
The preliminary experiments showed that the process offered much 
promise and that it produced an excellent product. Research was 
then directed to the determination of the best and most practical 
conditions for removing the necessary amount of water from the 
fish. 
The factors influencing moisture loss are the same as those dis- 
cussed in the drying experiments, namely, air temperature, velocity, 
and humidity, as well as the size of the fish and the time of 
exposure to the drying air. The results of experiments involving 
these factors are discussed below. 
Air temperature.—The effect of increasing the air temperature 
upon loss of moisture is well illustrated by the results given in Table 
11.° According to these results, and assuming that 13 to 15 per 
cent loss in weight is sufficient for a good oval ‘pack, it takes about 
four times as long to prepare such fish for canning at 175° and twice 
as long at 220° as at 307°. Still higher temperatures dry the fish 
more rapidly, as shown by the loss at 392°. Such temperatures as 
this, however, proved unsatisfactory because the fish browned and 
stuck to the flake excessively and much oil was rendered, which 
then oxidized badly. With an air velocity of about 1,300 feet per 
minute, satisfactory results were not obtained at temperatures much 
above 300° to 325° for oval-sized fish. This range of temperatures 
proved best in the experiments. Undesirable changes in the fish 
were not excessive, yet the advantage of rapid moisture removal 
was obtained. 
TaBLeE 11.—Loss in weight of medium ‘ pound-oval”’ pilchards in air at different 
temperatures. Velocity 1,500 feet per minute 







Wie thea Time in minutes hie tera Time in minutes 
eae Air - A is Air tem- 
Sper mene perature, Pwerinens perature, 
F. 15 30 | 60 F. 15 30 60 
(GT aes aa ffi | ee ea see) BEA 150C. Loe ae OPIN ae ees 13, 5 22.0 
119, (15 ae te aon DOOhIEA ee eee | 1h 74 17.4 168852 8.cos- 307 tS a | eee Lier jt ea 
app ses rt 210 Woe) | ee Al En 52ers Gy fee oe aes Be 1 392 20. 0 | Coe SEESE | Seis 






1 Air velocity 1,000. 
The results attained at various temperatures depend to a con- 
siderable extent upon the air velocity. 
Other factors.—The effect upon the moisture loss of increasing the 
air velocity, the temperature remaining constant at 325°, is illus- 
trated by the following losses in weight brought about in 15 minutes 
in large oval-size fish by the stated air velocities: 600 feet per minute, 
9.7 per cent; 1,400 feet, 13.7 per cent; and 2,000 feet, 14.4 per cent. 
The fish subjected to the lowest velocity were not as well cooked as 
the others, showing that heat transfer had not been as great in that 
case as in the others. Further work was not done along this line 
with California pilchards. The experiment was s repeated, however, 
49 Selected from Table 42, p. 204. 

