Вестник МГТУ, 2024, Т. 27, № 3.

Вестник МГТУ. 2024. Т. 27, № 3. С. 458-470. DOI: https://doi.org/10.21443/1560-9278-2024-27-3-458-470 Introduction Heat treatment of food raw materials by dehydration seems to be a rather energy-consuming technological operation. It also forms the basis of many processing lines. Processes and technologies with minimal energy, labor and resources are in great demand in modern conditions. This ensures a reduction in the cost of finished products and increases the efficiency of the use of technological equipment. The development of such processes and technologies is possible based on knowledge of the patterns of their flow and obtaining generalized dependencies. A significant contribution to the research and development of approximate methods for calculating dehydration processes based on the general patterns of their course was made in the last century by well-known researchers Lykov A. V., Ginzburg A. S. and others (Ginzburg et al., 1982; Lykov, 1968). Their work is based on the application of similarity theory. This theory shows the similarity of phenomena with the ratio of interacting factors characterized by similar values of similarity criteria. The processes are characterized by similarity equations with some dimensionless criteria in the established relationships among themselves. The dependence with several certain similarity criteria in such phenomena can be considered a mathematical model of the process. The creation of optimal modes for fish and other food products dehydration in thermal processes is mainly based on the patterns that reveal during drying of capillary-porous colloidal bodies (Ginzburg et al., 1982; Lykov, 1968). The solution of differential equations of heat and mass transfer was carried out mainly under boundary conditions of the first kind (Bellegha et al., 2002; Mwithiga et al., 2004; Chavan et al., 2008; Ortiz et al., 2013; Pogonets, 2016; Lekrati et al., 2021) although often the heat treatment of hydrobionts occurs under boundary conditions of the third kind. A lot of researches are devoted to the study of the water activity coefficient which depends on the degree of dehydration of fish or other food products (Fu et al., 2007; Vega-Galvez et al., 2009; Voronenko et al., 2009; Uribe et al., 2011; Ozuna et al., 2014). In the works devoted to the study of food dehydration processes, various methods of generalization of dehydration kinetics curves can be noted (Bellegha et al., 2002; Yuvanaree et al., 2004; Chavan et al., 2008; Shi et al., 2008; Uribe et al., 2011; Ortiz et al., 2013; Ozuna et al., 2014). However, for the fishing industry, the above methods have limited application, and their use does not contribute to the identification of general patterns of heat and mass transfer in raw materials under various modes and methods of energy supply. Scientists have developed several methods for calculating the kinetics of dehydration based on general patterns of processes to reduce the number of experiments (Ginzburg et al., 1982; Shi et al., 2008; Vega-Galvez et al., 2009; Ershov, 1992; Pokholchenko et al., 2015, 2020, 2022). Generalizing the dehydration kinetics curves based on dimensionless similarity criteria has been proposed. A clear relationship has been established between critical moisture on the dehydration kinetics curves and the chemical composition of fish. The second critical point on the dehydration kinetics curve occurs when microcapillary moisture is removed. At the same time the binding energy of moisture in fish increases with dehydration and the size of capillaries decreases significantly, especially in the near-surface layers (Ershov, 1992; Glazunov et al., 2013; Pokholchenko et al., 2015, 2020, 2022). The authors have previously proposed mathematical models of the kinetics of dehydration of fish raw materials under the influence of a thermal agent in the temperature range from 40 to 180 °C in the processes of semi-hot, hot drying, drying and roasting (Glazunov et al., 2013; Pokholchenko et al., 2015). However, there is insufficient information for the computational and analytical design and heat treatment processes optimization for non-fishery species, such as cephalopods, submitted mainly only by partial dependencies. The proposed methods have limited application and their use does not contribute to identifying the general patterns of heat and mass transfer in a raw material under different modes and energy supply methods (Yuvanaree et al., 2004; Fu et al., 2007; Valencia-Perez et al., 2008; Vega-Galvez et al., 2009; Kucherenko et al., 2010; Uribe et al., 2011; Deng et al., 2014; Wang et al., 2014; Pogonets, 2016; Zhao et al., 2017; Blagonravova et al., 2021; Lekrati et al., 2021). It is necessary to examine the nature of moisture removal under different modes and methods of energy supply. It should be done in order to work out a generalized model of the cephalopods dehydration process, to identify the availability and number of critical points that characterize changes in the ways of moisture and the material connection. It is necessary to estimate the possibility of using previously obtained generalized dependencies for fish raw materials when designing dehydration processes for non-fishery species. The range of criteria for various methods of their heat treatment in a generalized model should also be worked out. Materials and methods The processes of cephalopods dehydration have been worked out. Frozen raw materials: squid commander, squid Argentine, octopus were used as objects of heat treatment. Kinetic dependencies have been studied taking into consideration the influence of each determining factor on the nature of the process separately. The experiments were grouped in series, in each of them the studied factor affecting the process was changed within the specified limits. The remaining factors were kept constant over time. 459