Human expert´s visual inspection in fish drying

Fish drying is a manufacturing for which human skill is crucial. Automatization of that process is attempted by employing knowledge which is obtained from observing human expert´s way and performing necessary measurements. In every experiment, more than one hundred fishes were dried. And a vast amount of data was obtained. Thus a set of basic drying equations is obtained. Based on those experiments and outcomes, additional experiments were made in order to acquire information about fish appearance. Here in this paper, those results will be described. Two video cameras and a colorimeter were employed for measuring dryness, chromaticity and brightness. An expert´s procedure and judgement of products were introduced for automatizing the drying procedure. What factors can be applicable for evaluating dried fish is gradually understood by a novice, through observing a human expert´s way and sharing the same situations with him, again and again. Such ideas are rather directly utilized for determining necessary drying time and evaluating the quality of products