Abstract:  In this paper the characteristics of pores in dried tilapia fillet processed by solar, vacuum and freeze drying were measured by mercury porosimetry. Apparent, substance and true densities, porosity and pore size distributions of dried samples were measured to study the pores formed during the drying processes. The apparent density of fresh fillet flesh was 1127kg/m3, while the densities of dried tilapia fillet by solar, vacuum and freeze drying were 986, 735 and 343kg/m3, respectively. Porosity of freeze dried sample was much higher than those the solar dried and vacuum dried samples. Peroxide value and color of dried tilapia fillet meat were also measured.

Key words:  , drying methods； tilapia fillet； physico-chemical characteristics；