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Fatychov Ju.A., Suslov A.A., Magharov A.V.
Technology of food addition from fish bone: Results of research
Abstract. The technology of producing functional food addition from fish bone has been suggested. Experimental unit for vacuum drying of raw material and experiments carrying out method have been developed. Data for kinetics of cod and pike-perch fish bone drying depending on different process parameters have been obtained. During the process of vacuum drying the influence factors are: the temperature of heating stoves and the pressure inside the apparatus. By means of planning experiment interconnection with the dehydration rate of fish bones as the second order polynomial has been obtained.
Keywords: food addition, fish bone, vacuum drying, drying kinetics, cod, pike-perch, dehydration rate
Printed reference: Fatychov Ju.A., Suslov A.A., Magharov A.V. Technology of food addition from fish bone: Results of research // Vestnik of MSTU. 2010. V. 13, No 4. P. -.
Electronic reference: Fatychov Ju.A., Suslov A.A., Magharov A.V. Technology of food addition from fish bone: Results of research // Vestnik of MSTU. 2010. V. 13, No 4. P. -. URL: http://vestnik.mstu.edu.ru/v13_4_n41/articles/06_fatykh.pdf.
