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2019 (published: 11.06.2019)
Number 2(40)
Home > Issue > Study of shrimp drying
Suslov A.E., Fatykhov J.A.
The purpose of the research was to determine the energy-saving operating parameters of the shrimp drying for the production of snack products. Analysis of the energy intensity of the process and the conditions for achieving product quality showed that convective drying the most appropriate technique for obtaining snack products from boiled shrimp. The method of experiments for convective drying of rawmaterials is developed. As a result of research data on kinetics of drying cleared boiled sea shrimp and boiled sea shrimp in a shell without head depending on various parameters of process are received. In the process of convective drying temperature and humidity of the working environment of the drying chamber are the most influencing factors. Their relationship with the rate of dehydration of sea shrimp in the form of a second order polynomial is obtained by the method of experiment planning. Based on the results of the study, mathematical models of the drying process of purified boiled sea shrimp and boiled sea shrimp in a shell without head in a convective drying plant were developed. Regression equations describing the effect of the regime parameters of convective drying on the rate of dehydration of the product were obtained. A mathematical model of the process of convective drying boiled meat of sea shrimp and shrimp in the shell without head, establishing the relationship of the process parameters: humidity φ, and temperature T of the working medium of the convective drying unit at the rate of dehydration of the product was developed. The rational parameters of convective drying the meat of sea shrimp and shrimp in the shell without head are φ = 80% and T = 1000C.
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Keywords: convective drying; sea shrimp; snack products; energy saving parameters; rate of dehydration
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.959
Study of shrimp drying
The purpose of the research was to determine the energy-saving operating parameters of the shrimp drying for the production of snack products. Analysis of the energy intensity of the process and the conditions for achieving product quality showed that convective drying the most appropriate technique for obtaining snack products from boiled shrimp. The method of experiments for convective drying of rawmaterials is developed. As a result of research data on kinetics of drying cleared boiled sea shrimp and boiled sea shrimp in a shell without head depending on various parameters of process are received. In the process of convective drying temperature and humidity of the working environment of the drying chamber are the most influencing factors. Their relationship with the rate of dehydration of sea shrimp in the form of a second order polynomial is obtained by the method of experiment planning. Based on the results of the study, mathematical models of the drying process of purified boiled sea shrimp and boiled sea shrimp in a shell without head in a convective drying plant were developed. Regression equations describing the effect of the regime parameters of convective drying on the rate of dehydration of the product were obtained. A mathematical model of the process of convective drying boiled meat of sea shrimp and shrimp in the shell without head, establishing the relationship of the process parameters: humidity φ, and temperature T of the working medium of the convective drying unit at the rate of dehydration of the product was developed. The rational parameters of convective drying the meat of sea shrimp and shrimp in the shell without head are φ = 80% and T = 1000C.
Read the full article
Keywords: convective drying; sea shrimp; snack products; energy saving parameters; rate of dehydration
DOI 10.17586/2310-1164-2019-12-2-60-68
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License