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What happens during the falling-rate stage of fish drying?
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fish processing
Fish on a conveyor belt entering a processing plant, Newfoundland, Canada.
During the final stages of fish drying, known as the falling-rate period, the temperature of the product increases. This rise in temperature facilitates the movement of water from the interior of the fish to the surface, where it can then be evaporated. This stage follows the constant-rate period, during which water is evaporated directly from the surface while the product's temperature remains stable.1