200 Us: 
S. BUREAU OF FISHERIES 
TABLE 37.—Effect of change in air temperature upon the drying rate of raw and 
steamed California pilchards ! 
RAW FISH 





















Vapor Per cent loss in weight (time in minutes) 
pressure | Temper- 
Experiment No. ee ae, 
of mer- : 
aS 10 15 20 30 60 120 
Olagereie No 1225 ee oe 0; 34h) ho FOO Nee eee eS oS Nee Sa eee |e a ee |e eee ee 
Olpsiss. terrace isl SAT Tore ( OAL 02t 222 1h eee ee SS LSU ae a ee Gee 
Dlies SS Pee F525) a MMO p 2=- ea aes) 2 ee | oe ee | eee a a eee 
(2) 1G Nase ra PREY “eee 502). W20) |e = ao) ele eee |e eee 
(Bye Wer wens ah een 4a eel aS B26) SQORSS Rat Esa Spl a Sa ete Ses he EE ES A a ee 
OSDe tose et Ae he 45.4) » 5 e100! |bo =e Se Se ee ee ee ee 
US (Cae oes eee 2 607)0 os TO pea | a ee ee BK | ee 
OA ats Sey ee eee Sa 00 =. (92 Neel se 5 Se SS eS Oe Se | ec 
CY oie Sie Se A ore a Ae $364) 4\0y 5 120i Seba aee Sel ase edb eee RE ee ee Re aa ee 
OSn raat, 440 SESH oS JBbe Wel 990) 22224-2222 Se eh SS ee ee ee | 
OR bers os abe he ae gi LAO Meth y LOOM RS eeu re. 3) 45 sec Sete ee eae SE ee eee 
ORG! 3 eh Gedney ee 3 TaN oe a WD pe See eee le ee nd ae 
Coa sae Ae Le ae SOUPS) 1 OGM Ea ee eee oo = Sa ee eer | 
UC) OE eee eras aie Baa) GOD" | TE SP O50 Sos St Se SAO. SSSA ee ee | eee 
(UL yt POON Dine Mae! a AN OS BUG) Saeed eS Bol eS See Ee SE SS nO ees 
LDU Resear ame) oo. || 0 | OOS = see sae | one ee me en ee ee 
LOO bee ss ee ee eoOe|) ©  495))-===-—- 252) 2-2 Se ee 
! 
ONCE eo oe Le a ~3l Giles et aes 
LOMAS 2 wee as Mery Rees 33 Mitel Sa eae 
LCT) Sie cr a eg IC Ee ATS Sal . 32 AO Se Stee = 
LOCI Base ee eee . 60 bs WO) Ee ee 
OZ oe ea eh eae . 44 95 | Reeee an =a | ee ee eee ee 3.6 4.9 6.8 
LICE 7S re se - 45 SS et = | es ee eee 3.9 5.4 8.5 
US Ee ee eee ee 40 3:1 4.2 5.9 
HOR) yA ee manne Se 55 3.2 4.5 6.2 
G8 Ces ee 55 3.5 4.7 6.6 
NU 3\0 [ele bees Sane eee 73 3.4 4.7 7.8 
OCS oe eee me _ 2 . 52 Nel Sees aa SSK U a Pe SSS Sse 2.6) | ane ee 
10 RS ees eee eee +52 1S | Beene =) = Se eee eee eee 2:6. | === 2 Sse eae ae 
i!) ao 2 a . 52 ale USI Seee Se ht Sees | eee ea ee 3.5 |S 3228 A eee 
THO) Nite wd 2 Ea ane ~o2 5G) Se eee ae eens 28 eee 3. 1k ee eee 
IN cfs SE 2h Oe ae as A . 76 
11077 Ko aes 2 Fearne. . 76 
Li (G Waeees  - Ce eae . 76 
RO pee ee Eee 76 
2D ee oe ees 56 
22D ee oe ee 52 
12205 — 22 t o e eS 67 
45 
. 50 
45 OO Essen Eee 6200) oo ee 10: 5s |\2s 552323 |e 
60 LOOM = seems tes SHS eee IT.'3 [22 Sees Eee oes 
50 UK a ee tL a (ete pee 13.0 | -ecee css) eee 
- 60 Snbylaccseeeres 6..8 |o+o 2st be] peee eee 
- 50 Cig) | eee eee 7.9 \2-cce Seba ee 
-47 7.0) |\tccccncned| ot Ree ee ee 
. 62 166 lace oot otha eo eRe ee 


1 All other variables except the vapor pressure were constant in each experiment. In Table 36 it was 
shown that an increase in the vapor pressure tends to lower the drying rate slightly. The vapor pressures 
in these experiments increase with the temperature; they therefore tend to prevent an increase in the 
amount of water removed by air at higher temperatures. ] 
2 In experiments 99a and 99b the fish entered the drier at a temperature below the dew-point tempera- 
ture of the air. Drying in these runs, therefore, was slackened somewhat, due to condensation on the fish. 
3 In experiment 103d the fish entered the drier at a temperature below the dew-point temperature of 
the air. Drying, therefore, was slackened somewhat, due to condensation on the fish, 
