Drying characteristics of blue mussels by traditional methods

Blue Oceans with Blue Mussels - Mussels for mitigation

Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydratio...

Beds of blue mussels and Pacific oysters

Vacuum Drying Characteristics of Some Vegetables

In this research the drying of four kinds of vegetables was investigated in a vacuum dryer. The effect of temperature on drying rate of samples at various temperatures (30, 35 and 45 °C) was studied. Six thin-layer drying models were fitted to drying data and suitable model was selected from them. Then effective moisture diffusivity and ...

Toxins from Adriatic blue mussels. A decade of studies*

A research program was initiated in 1990 to carefully examine the toxin profiles in mussels from the northern Adriatic Sea. Since then, a number of polyether toxins have been isolated and characterized, some of which represent new additions to the diarrhetic shellfish poisoning (DSP) class of biotoxins and seem to be peculiar to the Adriatic Sea. During our investigation of toxic Adriatic musse...