{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/118539"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/118539","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"High temperature-high humidity processing for production of smoked chub","abstract":"Four partial smokehouse load and four full smokehouse load experiments were conducted to determine the effect of high temperature-high humidity (HT/HH) processing on production and quality of smoked whitefish chub. Chub were brined in 6.6% NaCl for 16 hours and leached in 2.0% NaCl for 24 hours prior to smoke processing. A smokehouse process using a 60 min. drying stage at 120°F (ambient R.H.), a 60 min. smoking stage at 160°F (60% R.H.), two 10 min. stages at 180 and 190°F (87% R.H.), respectively, and a final stage at 200°F (86% R.H.) was found to produce smoked chub which compared favorably with chub processed by a process (control) typical of processes used commercially to produce smoked chub. Chub were held in the final stage (12 min.) of this HT/HH process until F<sub>180</sub><sup>13</sup> - and F<sub>180</sub><sup>10</sup> -values exceeded 30 min. (49. 5 min.) for the coldest monitored chub. These HT/HH process chub were rated not significantly different (P>.01) than control chub for any taste attribute, and significantly more acceptable than control chub for a general appearance rating. In all experiments, with 2 exceptions, mean water phase salt values for chub dorsal or ventral sections exceeded 3.0%, and most exceeded 3.5%. Moisture and water phase salt variation between dorsal and ventral sections and between chub of different weights was small. Processing weight loss was generally slightly less for HT/HH process chub but differences were generally not significant. Process improvements are necessary to improve the dull dark brown color to a light golden color, to reduce skin wrinkling, and to decrease loss during smokehouse processing.","abstract_html":"Four partial smokehouse load and four full smokehouse load experiments were conducted to determine the effect of high temperature-high humidity (HT/HH) processing on production and quality of smoked whitefish chub. Chub were brined in 6.6% NaCl for 16 hours and leached in 2.0% NaCl for 24 hours prior to smoke processing. A smokehouse process using a 60 min. drying stage at 120°F (ambient R.H.), a 60 min. smoking stage at 160°F (60% R.H.), two 10 min. stages at 180 and 190°F (87% R.H.), respectively, and a final stage at 200°F (86% R.H.) was found to produce smoked chub which compared favorably with chub processed by a process (control) typical of processes used commercially to produce smoked chub. Chub were held in the final stage (12 min.) of this HT/HH process until F&lt;sub&gt;180&lt;/sub&gt;&lt;sup&gt;13&lt;/sup&gt; - and F&lt;sub&gt;180&lt;/sub&gt;&lt;sup&gt;10&lt;/sup&gt; -values exceeded 30 min. (49. 5 min.) for the coldest monitored chub. These HT/HH process chub were rated not significantly different (P&gt;.01) than control chub for any taste attribute, and significantly more acceptable than control chub for a general appearance rating. In all experiments, with 2 exceptions, mean water phase salt values for chub dorsal or ventral sections exceeded 3.0%, and most exceeded 3.5%. Moisture and water phase salt variation between dorsal and ventral sections and between chub of different weights was small. Processing weight loss was generally slightly less for HT/HH process chub but differences were generally not significant. Process improvements are necessary to improve the dull dark brown color to a light golden color, to reduce skin wrinkling, and to decrease loss during smokehouse processing.","abstract_has_math":false,"creators":["Hamilton, Raleigh Scott"],"institution":"Virginia Polytechnic Institute and State University","degree_name":"M.S.","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1983,"date_issued":"1983","date_published":"1983","updated_at":"2026-07-22T22:20:23Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/10919/118539","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Hamilton, Raleigh Scott"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2024-04-11T19:09:00Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2024-04-11T19:09:00Z"]},{"key":"dc:date.issued","label":"Date","values":["1983"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute and State University"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/10919/118539"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Four partial smokehouse load and four full smokehouse load experiments were conducted to determine the effect of high temperature-high humidity (HT/HH) processing on production and quality of smoked whitefish chub. Chub were brined in 6.6% NaCl for 16 hours and leached in 2.0% NaCl for 24 hours prior to smoke processing. A smokehouse process using a 60 min. drying stage at 120°F (ambient R.H.), a 60 min. smoking stage at 160°F (60% R.H.), two 10 min. stages at 180 and 190°F (87% R.H.), respectively, and a final stage at 200°F (86% R.H.) was found to produce smoked chub which compared favorably with chub processed by a process (control) typical of processes used commercially to produce smoked chub. Chub were held in the final stage (12 min.) of this HT/HH process until F<sub>180</sub><sup>13</sup> - and F<sub>180</sub><sup>10</sup> -values exceeded 30 min. (49. 5 min.) for the coldest monitored chub. These HT/HH process chub were rated not significantly different (P>.01) than control chub for any taste attribute, and significantly more acceptable than control chub for a general appearance rating. In all experiments, with 2 exceptions, mean water phase salt values for chub dorsal or ventral sections exceeded 3.0%, and most exceeded 3.5%. Moisture and water phase salt variation between dorsal and ventral sections and between chub of different weights was small. Processing weight loss was generally slightly less for HT/HH process chub but differences were generally not significant. Process improvements are necessary to improve the dull dark brown color to a light golden color, to reduce skin wrinkling, and to decrease loss during smokehouse processing."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["M.S."]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["High temperature-high humidity processing for production of smoked chub"]}]}],"canonical_facts":{"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Hamilton, Raleigh Scott"],"dc:date.accessioned":["2024-04-11T19:09:00Z"],"dc:date.available":["2024-04-11T19:09:00Z"],"dc:date.issued":["1983"],"dc:description.abstract":["Four partial smokehouse load and four full smokehouse load experiments were conducted to determine the effect of high temperature-high humidity (HT/HH) processing on production and quality of smoked whitefish chub. Chub were brined in 6.6% NaCl for 16 hours and leached in 2.0% NaCl for 24 hours prior to smoke processing. A smokehouse process using a 60 min. drying stage at 120°F (ambient R.H.), a 60 min. smoking stage at 160°F (60% R.H.), two 10 min. stages at 180 and 190°F (87% R.H.), respectively, and a final stage at 200°F (86% R.H.) was found to produce smoked chub which compared favorably with chub processed by a process (control) typical of processes used commercially to produce smoked chub. Chub were held in the final stage (12 min.) of this HT/HH process until F<sub>180</sub><sup>13</sup> - and F<sub>180</sub><sup>10</sup> -values exceeded 30 min. (49. 5 min.) for the coldest monitored chub. These HT/HH process chub were rated not significantly different (P>.01) than control chub for any taste attribute, and significantly more acceptable than control chub for a general appearance rating. In all experiments, with 2 exceptions, mean water phase salt values for chub dorsal or ventral sections exceeded 3.0%, and most exceeded 3.5%. Moisture and water phase salt variation between dorsal and ventral sections and between chub of different weights was small. Processing weight loss was generally slightly less for HT/HH process chub but differences were generally not significant. Process improvements are necessary to improve the dull dark brown color to a light golden color, to reduce skin wrinkling, and to decrease loss during smokehouse processing."],"dc:description.degree":["M.S."],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["https://hdl.handle.net/10919/118539"],"dc:language.iso":["en"],"dc:publisher":["Virginia Polytechnic Institute and State University"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["High temperature-high humidity processing for production of smoked chub"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["M.S."],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:20:23Z"}