Treatment code Process parameters Yield
T (°C t (hr) Fan speed (rpm) (%) Filleting and trimming loss (%) Salting loss (%) Smoking loss (%) Total loss after salting and smoking
A 85 9 570 68.18 ± 0.86 a 4.96 ± 0.27bcd 62.36 ± 0.27ab 64.23 ± 0.23a
B 85 8 1120 66.85 ± 0.35 a 3.32 ± 0.33d 62.27 ± 0.18ab 63.49 ± 0.23a
C 75 9 570 66.22 ± 0.46 a 6.11 ± 0.79ab 60.21 ± 0.09ab 62.65 ± 0.71a
D 75 8 570 66.56 ± 0.19 a 5.49 ± 0.86bc 57.87 ± 0.17b 61.12 ± 0.85a
E 75 9 1120 66.09 ± 0.91 a 7.09 ± 0.09a 59.04 ± 0.51ab 63.65 ± 0.31a
F 75 8 1120 68.88 ± 0.46 a 5.98 ± 0.47ab 60.53 ± 0.81ab 62.88 ± 0.95a
G 85 8 570 69.46 ± 0.22 a 3.80 ± 0.65cd 60.42 ± 0.34ab 61.24 ± 1.49a
H 85 9 1120 66.01 ± 0.64 a 4.96 ± 0.83bcd 63.44 ± 0.38a 62.94 ± 0.02a

All values are means of triplicate ± standard deviation Means with the same superscript letters within a column are not significantly different (p>0.05)
Table 2: Effect of hot smoking process parameters on the yield of smoked tilapia fillets