Karnaushenko Y. Improving of the Process of Drying the Mussels' Meat in a Fluidized Bed with Using the Oscillation and its Hardware Design

The process of mussels' meat (Mytilus gallоprovincialis Lam.) drying in a fluidized bed using the oscillation and its hardware design are established in the dissertation. The combination of the drying process in a fluidized bed with oscillating mode is based of work, thus improving the drying process and to ensure uniform heating and dehydration layers by volume mussels' meat. The feasibility of improving the process by combining the mussels' meat drying in a fluidized bed with oscillating mode by the symmetric scheme are proved during the theoretical studies. The influence of parameters (a technological properties of mussels' meat, a mode preprocessing, a loads' unit, a temperature of drying agent, a frequency by oscillating, a speed of drying agent, a mussels' meat heating temperature,) are studied experimentally by the drying process. The rational process' parameters, which are summarized as a practical recommendations are identified and design dryer is developed. A measures' complex to implement the results of research into the production and teaching are held. The socio-economic efficiency of scientific research, that was to increase the scope, improve the quality of the finished food products from aquatic organisms, improving the environmental situation in the fields of mining and processing facilities of sea fishing, is assessed.