The article presents the overview of the main technological processes in fish structured products dehydration. The rational modes of the technological process of minced fish raw materials with various initial moisture and fat content heat treatment are determined. One of the main tasks of the fish processing industry development which allows increasing the profitability of products and their quality is improving technological processes. The scientifically substantiated choice of resource and energy-saving modes of processing food materials is highly important in this case. It will reduce not only production costs but also emissions of harmful substances into the environment and increase the efficiency of using equipment. It must be taken into consideration that the optimization of dehydration technological processes without identifying their patterns is extremely difficult. Increasing efficiency and controlling technological processes makes sense only on the basis of patterns. The effectiveness of the hydrobionts processing determines the quality and cost of finished products manufacturing while fish processing enterprises working. The development and implementation of highly efficient technologies with the use of resource-saving technical systems, for example, using heat pumps, makes it possible to produce cost-effective high-quality products.
When designing modern technologies and modes of food raw material processing, it is necessary to use technological systems allowing to make products safe for the consumer and with minimal labor and energy costs. Modern processing complexes need methods of raw material processing are essential to reduce the cost of production and improve the efficiency of technological equipment. To increase the productivity of technological lines and the level of development of a modern enterprise, an integrated approach to improving processes and equipment is required, provided that the finished products are of high quality. Scientific and design developments of the authors associated with the improvement of the efficiency of technological equipment are aimed at solving the following technical and operational tasks: improving the efficient and economical use of resources; enhancing the quality, uniformity and environmental safety of products; increasing the productivity of the processes and reducing their complexity. The design of the equipment is based on providing the efficient processing modes, identified on the basis of the laws of the processes under study. The technology of dried fish snacks production with heat pump using was developed. The designed original unit for effective mechanical processing of minced fish is utilized in technology.
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