Studies on the equilibrium relative humidity relationship of dried fish products from Bombay duck.

Equilibrium moisture contents corresponding to different relative humidities ranging from 10-100 per \ncent of (a) sun-dried Bombay-duck fish, (b) fish protein concentrate prepared from sun-dried fish, (c) \ncooked, minced, dried meal, and (d) fish protein concentrate from cooked, minced, dried meal were \ndetermined. The sun-dried fish should be dried below 26 per cent moisture for proper storage and \npackaging. The corresponding figures for fish protein concentrate from sun-dried fish, cooked, minced, \ndried meal and fish protein concentrate from cooked, minced, dried meal were 7.2, 6.6 and 9.7 \nper cent respectively.