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Vol. 23 (2020 year), No. 3, DOI: 10.21443/1560-9278-2020-23-3

Aleksanian I. Yu., Nugmanov A. H.-H., YartsevaN. V., Feklunova J. S.
Determination of thermophysical characteristics and viscous properties of minced raw materials from pond carp

The thermophysical characteristics and structural-mechanical properties of a functional minced fish product have been examined, the knowledge of which is necessary for thermal calculations of the developed or improved freezing units. To find the thermophysical properties, the authors used a probe method based on the thermal inertial properties of a thermocouple, which is rarely used by modern researchers, although its advantages are obvious: in particular, it allows one to determine the desired characteristics during the working process. When studying the viscous rheology of minced semi-finished products, choosing between different types of viscometers, the authors have given a detailed analysis of the principle of their operation, as a result of which it is noted that rotary viscometers are most preferable for minced fish, since they require a smaller amount of test material to achieve the required variability of shear rates in him. Low-temperature processing of raw materials from aquatic organisms, due to its high importance for aquaculture, is constantly in the field of vision of specialists connected with refrigeration technologies for storing and processing food objects. The main trends in the development of freezing technology are aimed at increasing the intensity of processes for removing heat from the objects of freezing, but it is important to ensure the safety of their consumer properties, which directly affect the choice of the applied method of carrying out the technological process. Nowadays, there are a sufficient number of freezing methods, and the choice of the method and technical means of refrigerating various food materials requires a systematic approach, the formation of which is impossible without knowledge of the thermophysical and rheological characteristics of the processing object. The use of the results obtained by the authors, together with other necessary studies, will make it possible to identify rational operating parameters for obtaining frozen minced fish pellets with specified consumer properties. These granulated products will reduce the time for the production of minced fish culinary products at catering enterprises due to the exclusion of the stage of separate defrosting of minced semi-finished product from the technological chain.

(in English, стр.11, fig. 6, tables. 4, ref 15, AdobePDF, AdobePDF 0 Kb)

Vol. 24 (2021 year), No. 3, DOI: 10.21443/1560-9278-2021-24-3

Nugmanova A. A., Aleksanyan I. Y., Nugmanov A. H.-H., Maksimenko Y. A., Haibulov R. A.
Substantiation of a rational method for drying granules in a fluidized bed and the hydrodynamic regime of their interaction with a fluidizing agent

Gluten is produced from wheat grains and is used in the food industry as an improver in flour baking properties. On the basis of a comparative analysis of the methods of dehydration of frozen granules of wheat gluten with a surface dry crust, a rational method of drying them in a fluidized bed has been selected. In the process of calculating units with a fluidized bed, its hydrodynamic parameters have been determined: loss of the pressure of the fluidizing agent; the speed at the transition of the bed from the state of rest to the pseudo-boiling mode; layer porosity; the rate of entrainment of particles in unrestricted conditions roughly corresponding to the rate of soaring, at which a single particle is in equilibrium in the gas flow. During the dewatering operation, the rate of entrainment of the granules varies; therefore, it is advisable to use the passing fluidization mode depending on the decrease in their moisture content. In the variant of the active hydrodynamic regime in the drying unit, the dehydration procedure is intensified without a noticeable decrease in the economic efficiency of its functioning and high quality indicators of the finished product with the given final moisture are provided, which is due to the specific conditions of contact of the granules with the coolant. For granules with a moisture content of 0.19 kg/kg, the values of hydrodynamic characteristics have been determined: the area of critical pseudo-boiling rates is 4.1–5.5 m/s; the carryover rate of the fines is 12.5–14.5 m/s. As a result of the study, the choice has been substantiated in favor of drying the studied granules in a fluidized bed due to the prevalence of its advantages over the dehydration of the object in drum dryers.

(in Russian, стр.11, fig. 3, tables. 3, ref 23, AdobePDF, AdobePDF 0 Kb)