Microflora changes in tuna mince during convection air drying

M. S. Rahman*, N. Guizani, H. Al-Ruzeiki, A. S. Al Khalasi

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

15 Citations (Scopus)


Microorganisms grow in tuna during drying at low temperatures. The drying temperature of 50°C or below is not lethal to the microflora. The decimal reduction time (D-value) varied from 12.66 to 2.63 hr when drying temperature increased from 60 to 100°C, respectively. These values can be used to estimate the lethal effect of drying on the natural microflora in tuna.

Original languageEnglish
Pages (from-to)2369-2379
Number of pages11
JournalDrying Technology
Issue number10
Publication statusPublished - 2000


  • Convection drying
  • Drying stress
  • Fish
  • Microbiological quality
  • Tuna

ASJC Scopus subject areas

  • General Chemical Engineering
  • Physical and Theoretical Chemistry


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