Convective Drying at Fish Chips Technology

Abstract

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.

Effects of cold air dehydration on icefish water dynamics and macromolecular oxidation measured by low‐field nuclear magnetic resonance and magnetic resonance imaging

“…Higher temperature and a prolonged drying time cause biological and chemical reactions that degrade sensitive bioactive components. Other alterations occur, such as structural, mechanical, and physical modifications that affect color, sensory quality, nutrients, aroma, shape, and texture (Pokholchenko et al., 2020). Recently, cold air drying has been used to dry agricultural products.…”