MAINE SARDINE INDUSTRY. 53 
TABLE 25.—Effect of various conditions of drying on water content of fish. 
P Actual 
ale. Water Differ- 
Condition of fish. loss of 
content. ence. water. 
Lot 1 (three-quarter mustards): Per cent. | Per cent. | Per cent. 
HNOTIDSUCA INDO XE SNe es Bae cramer nase eee ce bias ise Clce a ieee eae GBEGS ee yk eeoeel secretes 
ID SGA) OUST ea tral OO Say arse aia eee assy eek LC Bose gene han. ei ne Ole ae 59.98 3.67 9. 20 
Dried 7 hours, left over night, and dried 14 hours the following morning. 54. 20 5.78 20.63 
Lot 2 (three-quarter mustards): 
Rawat shi(aiternsaltimo) iy sci aes 2). oe otis dati mietacteinine & aus ooops (Gs toto iy RARE entes mero I fo eer 
IE ROTIS EOS ITs DO Ramee tae cc toa Re yee Oe aay cys SINR UE Ae agen GSN Sines cree epee | pace SUR oer rn 
Dried 15 minutes, 1 revolution of wheel, coal fire, left at room tempera- 
GUTS TOTA ON OUTS pin ere ose eee APIS INC Serato anicierernye 55. 70 8.18 18.47 
Lot 3 (one-quarter oils): 1 
Riawinisnv(aiter Salo s)he cca cee celeron ine e wie elraietater ciacsiare wie Go AON eae eee cease 
ROM STE AMT DOK 7) OF OTTO Me mer eee ase ip eran ie eae Een ena 64.70 .70 1.98 
ID TISGeZO MTT UIT ES San eta oe tee eae RE peed ee et Veen Oe C ts ilusre TS 62.33 2.37 8.15 
PI PISGIAOMNINUCES: 5 He ee Fe ey See eal lay Si oy Faye loc Mi ips Ns Minn 64.28 1.95 3.14 
EE) LOCA LEED OUT Se esr a ee Nes ae et Speen be eile ey sli, LN MUR oe che ost 61.12 1.21 11.01 
Dried hehoun/anGsZO mimes eye ee eons ease alts crus rey ay Seca 62.67 1.55 7.31 
DTicgMEhOUTar Gla Opt SS ee eee ee area eee ae ap eee 62.53 14 7.43 
MD YTS DT OUITS Bee FAS Se Big sale eee nese aa a i A Slee NNO) a cobalt 60. 63 1.90 12.17 
Lot 4 (one-quarter oils): 2 
et we (a TOYS a1 Gino) Sa Sere ey gees eh agree eS le I a a eS OS SSE NR ier sere lyst MAL é 
Eromisteam box (Steamedwibminuttes) 225. 22 32 a so eee eee eee 67.64 2.74 8.47 
Dried! 20 MM IN TEES Sapper sinters hte ei a A Mla oy NE a A 64.75 2.89 15.97 
OGY Oe UGS eee eae ean te ane ALT Nae SAN ce at 61.18 Be57 23.70 
Dried hie Our eee see ete ge eA Ula Waites SSE De ib iN 61.18 0. 00 23.70 
DricdhshounanG ZO nniMiGesta seers ee Secale tans ant 62.26 1.08 2152, 
ried Ouse tA Oba UG Cie se Ri eR aa eet wb 8) le ne 58. 40 3.86 28.80 
DT CCEA ETT OUTS eee cee eee re ani ae et rss ee ah SE Vel oyu Ril vet Za spat Ne er 58.05 pets) 29. 32 
1 Rain fell during the entire day, making the conditions most unfavorable for drying. 
2 Experiment conducted on a bright, clear, cool day, ideal for drying. 
asta haly (tunnel) dryer, run with a very large volume of air a little hotter than that usually found, 
The marked difference in the rate of drying of lot 3 and that of lot 4 
is due to the presence in the air of moisture during the entire day on 
which the experiment with lot 3 was conducted. The effect of such 
unfavorable drying conditions is well shown in the small variations 
in the water content of the fish at different intervals of drying, an 
actual loss of only 12.17 per cent of water occurring during the 2 hours 
the fish remained in the drier. 
The experiment on lot 4, consisting of fish from Castine, strongly 
salted and of a size packing 14 to 18 fish to the can, was conducted 
on a bright, clear, cool day, ideal for drying. The air (tunnel) drier 
was run with a large volume of air, a little hotter than is customary, 
the temperature in front of the steam coils ranging from 110° to 115° 
F. The total loss of water from these fish amounted to 29.32 per cent 
for the two hours they were in the drier. Under the conditions pre- 
vailing drying for a period of from 20 to 30 minutes would have been 
sufficient for this particular lot of fish. The fish being packed at 
the cannery from the same lot, however, were being dried from 40 to 
45 minutes. 
The physical appearance of the various packs at the different 
drying intervals was as follows: 
Lot 1.—The mustardsauce in the cans packed with fish taken directly 
from the steam box was darker and somewhat thinner than the original 
sauce, and contained small particles of broken flesh. The flesh of the 
