Number of pages: 47
International Standard Numbers:
Open Access: green
The main objective of this project was to investigate the effect of low temperatures during production of dried cod, stockfish. It is known that freeze temperatures during drying cause quality damages to the product. In this study we investigated the effect of variation in temperatures as well as temperature fluctuation during drying. The consequence of low temperatures during drying is change in texture and color of the stockfish. The effect of freeze damages is also a reduced capacity for rehydration, and thus giving lesser product value during further processing.