Assessment of the quality and safety of dried sabrefish sold in the markets of the city of Tyumen

Musina, Anastasia Ruslanovna; Glazunov, Yury Valerievich

doi:10.35524/2687-0436_2020_02_19

Cited by 2 publications

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“…The production of dried, air-dried and smoked fish products with moderate salt content in the end product enables receiving the delicatessen fish products. These kinds of products have the high demand among the population [4,5]. However, the production of dried, air-dried and smoked fish remains at low level [1].…”

Section: Introductionmentioning

confidence: 99%

Mass transfer processes modeling in the production of dried and air-dried fish

Ershov

Ершов

Votinov

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The focus areas for the Fisheries industry in Russia are increasing the share of products with high added value and development of the domestic consumer market of fishery products. In the Russian Federation the products made of aquatic bioresources, such as stock fish, air-dried and dried fish, are traditionally in strong demand with the population. It has been determined, that the manufacture of these fish products remains at a low level. In order to increase the volume of dried and stock fish production, improve the product’s quality specifications, it is necessary to develop the technology of the drying process, as well as to find the ways and methods to decrease the drying time. The efficiency of these productions can be increased by using the scientific-based process solutions that allow to keep the production costs down, improve the consumer properties of the end products and ensure its safety. The generalized dependences for calculating the duration of dehydration in production of air-dried and stock fish products have been developed in this study. The generalization has been performed based on the ratio of the current moisture content of fish to the first and second critical moistures of the kinetics curves of dehydration. A formula for calculating the current moisture content depending on the duration of the dehydration process and the dependence for calculating the drying time in relation to fish moisture have been introduced. The patterns received allow to model the kinetics curves of fish dehydration. A functional relation between the critical moistures of the kinetics of dehydration, the water diffusion coefficients and the initial moisture content has been determined. The derived dependencies allow to calculate the diffusion coefficients in the critical points of the kinetics curve of dehydration. The obtained formulas could be used for calculating the water diffusion coefficients in fish. Using the suggested formulas makes it possible to solve the diffuse type partial differential equation. This gives an opportunity to model the water distribution in fish during the process of dehydration.

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Section: Introductionmentioning

confidence: 99%

Mass transfer processes modeling in the production of dried and air-dried fish

Ershov

Ершов

Votinov

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Производство вяленой, провесной, копченой рыбной продукции при умеренном содержании соли в готовых изделиях позволяет получать деликатесную продукцию. Данные виды продукции пользуются устоявшимся спросом у населения [4,5]. Однако производство провесной, вяленой и копченой рыбной продукции остается на невысоком уровне [1].…”

Section: Introductionunclassified

Modeling of mass transfer processes during dehydration of air-dried fish

Ershov

Ершов

Lyzhin

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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The study addresses the problems of the Fisheries industry development in the Murmansk region. It has been acknowledged that the percentage of the frozen fish in the output of hydrobionts food products is about 90 %. The focus areas for the Russian Fisheries industry are the increasing share of products with high added value and the development of the domestic consumer market of fishery products. It has been found that the air-dried and dried fish products with defined organoleptic properties is traditionally in strong demand with the population. However, the range of air-dried and dried fish products available for the consumers is rather limited. Moreover, there is a very small part of air-dried and dried fish in the total volume of hydrobionts food products. It is possible to increase the efficiency of air-dried and dried fish production by using the scientific-based process solutions, which allow to reduce the production costs and improve the consumer properties of the finished products. This paper presents the aspects of generalization of the dehydration processes in the production of dried, air-dried and smoked fish. A link between the initial, critical moisture content of fish and the potential conductivity of mass transfer coefficients has been established. A mathematical relation for calculating the duration and modeling the kinetics of drying processes in production of dried and air-dried fish has been determined. The equations for calculating the water diffusion coefficients in the critical points of the kinetics curve have been obtained. The combined use of the received patterns allows to model the dehydration processes when producing the air-dried and dried fish products, calculate the drying time, determine the moisture diffusion coefficients and build dependencies of water distribution in the thickness of the processed object.

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Assessment of the quality and safety of dried sabrefish sold in the markets of the city of Tyumen

Cited by 2 publications

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Mass transfer processes modeling in the production of dried and air-dried fish

Mass transfer processes modeling in the production of dried and air-dried fish

Modeling of mass transfer processes during dehydration of air-dried fish

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