Вестник МГТУ, 2024, Т. 27, № 3.

Похольченко В. А. и др. Научно-практические основы процессов обезвоживания. to apply the patterns obtained by the authors earlier in the research. It was devoted to the processes of fish raw materials dehydration in various ways modeling the thermal processes of cephalopods treatment (Glazunov et al., 2013; Pokholchenko et al., 2015; 2020). The processes of shredded Argentine squid (Illex argentines ) infrared drying with an initial moisture content of 74.0 % for total mass, an average initial mass 0.25 ± 0.01 kg of specimen, a mantle length of 0.21 ± 0.01 m at a temperature of 90 up to 110 ± 1 °C with a specific load on the drying meshes from 2.7 to 6.0 kg/m2 (Fig. 3, a) have been researched. The process of blanching octopuses (Octopus vulgaris) with an initial moisture content of 81.6 % total weight and a specific surface area of 0.26 to 0.33 m2/kg was carried out in vegetable oil heated to a temperature of 120 ± 2 °C. In this case, a semi-finished product partially dehydrated by blanching was obtained for the production of canned delicacies (Fig. 3, b). Commander squid (Berryteuthis magister) dehydration with an initial moisture content of the 79.5 % total weight, specific surface area from 0.18 to 0.23 m2/kg was carried out by convective treatment by air semi-hot drying at a drying agent temperature from 65 to 80 ± 1 °C, relative air humidity 40 ± 2 % and air circulation speed 4.0 ± 0.5 m/s (Fig. 3, c). The dried semi-finished product was then sent for shredding and canning. 300 250 200 !> о 150 100 з 50 \ у \ Ч \ Л J 2 . 1 3 ' 0 10 20 30 40 50 60 70 T, nun 400 350 300 £ і 250 £ ъ 200 3 150 100 50 у W. 1 2 3 10 20 30 40 50 60 Fig. 3. Kinetics curves of cephalopods dehydration under various modes of heat treatment: a - infrared drying shredded squid at a specific load on the carrier: 1 - 6.0; 2 - 4.7; 3 - 4.0; 4 - 2.7 kg/m2; b - blanching octopus in vegetable oil with a specific surface: 1 - 0.26; 2 - 0.30; 3 - 0.36 m2/kg; c - semi-hot convective drying squid with a specific surface: 1 - 0.18; 2 - 0.21; 3 - 0.23 m2/kg (source: compiled by the authors) Рис. 3. Кривые обезвоживания головоногих моллюсков при различных режимах тепловой обработки: a - инфракрасная сушка шинкованного кальмара с удельной нагрузкой на носитель: 1 - 6,0; 2 - 4,7; 3 - 4,0; 4 - 2,7 кг/м2; b - бланширование в растительном масле осьминога с удельной поверхностью: 1 - 0,26; 2 - 0,30; 3 - 0,36 м2/кг; c - конвективная полугорячая сушка кальмара с удельной поверхностью: 1 - 0,18; 2 - 0,21; 3 - 0,23 м2/кг (источник: составлено авторами) b a c 462