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A Comparative Study Of Dry Weight Measurements Of Oyster Soft Tissue, Cheol Mo, Bruce Neilson

Reports

Four alternative drying methods for oyster soft tissue were compared: oven drying at 105, 100 and 80°C and freeze drying. Weights were recorded every 12 hours for 5 days, and after sample treatments were switched, every 24 hours for another 3 days. The time required for all of the oysters in a treatment to reach constant weight were 36, 36, 60, and 120 hours for the 105, 100, 80°C ovens and freeze drier respectively. Within a treatment, the time for an individual oyster to reach constant weight was not related to that weight. For oven drying, drying was rapid and …