Resource and Energy Efficient Method of Dried Fish Production
The authors of the article propose a method of convective dehydration of fish products, which has an intermittent nature of implementation. The dehydration process consists of the continuous initial phase and following combined periods consisting of phases of drying and relaxation of dehydrated surface layer of the raw material. The necessity of applying relaxation is due to the fact that during the drying process the surface layers that have lost some of the moisture are significantly densified. The size of the capillaries for moisture passing through the surface layers is reduced. Near the surface a layer is formed, which lacks the significant mass of moisture and has low diffusion properties. As a result, the dehydration process of the entire sample slows down. The rational use of relaxation leads to restoring the moisture-conducting properties of the surface layer of fish. The supply of electrical energy to the heating elements is stopped during the relaxation. The minimum circulation rate of the drying agent is maintained in the drying installation. Fresh air with a lower temperature and higher relative humidity than the drying agent is supplied to the drying agent. The conditions in the drying installation restrain external mass transfer and facilitate to the relaxation of the dehydrated surface layer, that is, to the redistribution of moisture in the thickness of the fish. The proposed method of dehydration of fish raw material reduces the cost of electric energy in the production of dried products and provides more rational coolant usage. The final fish products have more attractive appearance due to reduction of tissue deformation as a result of applying the relaxation of dehydrated surface layer.
 Chiou, B.-S., Avena-Bustillos, R., et al. (2009). Effects of drying temperature on barrier and mechanical properties of cold-water fish gelatin films. Journal of Food Engineering, vol. 95, no. 2, pp. 327–331.
 Blikra, M., Skipnes, D., Feyissa, A. (2019). Model for heat and mass transport during cooking of cod loin in a convection oven. Journal of Food Control, vol. 102, pp. 29–37.
 Jain, D., Pathare, P. (2007). Study the drying kinetics of open sun drying of fish. Journal of Food Engineering, vol.78, no. 4, pp. 1315–1319.
 Arumuganathan, T., Manikantan, M. (2009). Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer. Journal of International Agrophysics, vol. 23, pp. 1–7.
 Martins, M., Martins, D. (2015) Drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different salt contents. Journal of Food Science and Technology, vol. 62 pp. 144–151.
 Ortiz, J., Lemus-Mondaca, R., et al.. (2013). Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmosalar L.) fillets. Journal of Food Chemistry, 2013, vol. 139, pp. 162–169.
 Martins, M.G., Martins, D.E.G, Pena, R.S. (2015). Drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different salt contents. Journal of Food Science and Technology, vol. 62, pp. 144–151.
 Ershov, A., Ershov, M., Pokholchenko, V. (2014). Proceedings of International scientific and technical Conference named after Leonardo da Vinci., Wis. Welt, vol. 2, pp. 28–37.
 Votinov, M.V. (2017). Obespechenie system avtomaticheskogo upravleniya sovremennumi informacionnumi sredstvami udalennogo dostupa I mobil’nogo kontrolya [The automated control systems supply with remote access and remote mobile management]. Bestnik YUrGU, vol. 17, no. 2, pp. 141–148. (In Russian)
 Ershov, M. (2019). The relaxation processes calculation of fish dehydrated surface layer during drying and smoking. IOP Conference Series: Earth and Environmental Science, vol. 302, conf. 1.