Yashonkov O. Dried porous fish-based products fabrication process refinement

The thesis is devoted to solution of the scientific and technological problem of enhancement of the energy efficiency during manufacturing of dried fish-based products. This was provided due to the alteration of the inner structure of the initial raw material by means of increased evaporation area with preliminary steam formation. It was demonstrated that pore formation under temperature 55С and 10 kPa allowed us to extend the evaporation space while processing. The mathematical model of the pore-formation process and fish raw material drying under temperature up to 55С was developed. Impact of the pore-formation and drying process operational pressure on the values from the heat exchange criterial equation was probed out. Thermal processing temperature impact on preservation of thermolabile vitamins in raw fish was studied. It was proved that preliminary pore formation before vacuum drying made possible to change physical and chemical properties of the. Rational indices for pore-formation and drying of source raw fish were estimated by such criteria as process duration, energy expenses and severity of heat processing. The research work was done on the process of non-stationary heat exchange when glazing granules of the floated feeds for rainbow trout yearlings. Rational indices for the glazing process were estimated according to the results of the research; duration of the glazing process was taken as a criterion in order to estimate rational parameters. Outputs of the thesis were implemented at the enterprises of food and processing industry of Ukraine and in the teaching and learning activities in Kerch State Maritime Technological University. Economic efficiency for the thesis implementation was estimated.