Experimental studies of the process of salting water-hole fish with ultrasound

Chervonyi, Vitalii and Червоний, Віталій Миколайович and Червоный, Виталий Николаевич and Starkov, V. and Старков, В. О. and Старков, В. О. and Perekrest, Vladimir and Перекрест, Володимир Вікторович and Перекрест, Владимир Викторович and Heiier, Hennadii and Гейєр, Геннадій Валерійович and Гейер, Геннадий Валериевич and Shamray, D. and Шамрай, Д. С. (2020) Experimental studies of the process of salting water-hole fish with ultrasound. Обладнання та технології харчових виробництв (1 (40)). pp. 51-58. ISSN 2079-4827

Preview

Text Chervonyi_article_01_40_2020.pdf Download (371kB) | Preview

Abstract

It is proposed for salting fish to use a magnetostrictive transducer with a resonant radia-tion frequency of 30 kHz and an experimental setup based on the UZD-2T dispersant. The energy dis-tributions in fish during salting were determined using ultrasound by studying the temperature thermal distribution over the volume of a pond fish sample. In order to determine the effect of ultrasonic treat-ment on the kinetics of the average salinity of fish and to study the dynamics of NaCl diffusion in fish by acetic salting, experimental studies were conducted to determine the physicochemical parameters of salted fish, i. e., the concentration of NaCl. Experimental studies were conducted to identify the ef-fect of ultrasonic quitting on the duration of salting and quality indicators of pond fish. The obtained rational indicators of the corresponding salting process using ultrasonic processing at a frequency of 30 kHz: for silver carp Hypophthalmichthys molitrix val — salting duration τ = 24… 36 h, salinity of the finished fish S = 7… 10 %, for grass carp Ctenopharyngodon idella — τ = 30… 42 h, S = 8… 10 %, for carp Cyprinus carpio — τ = 18… 24 h, S = 7… 9.5 %. It has been established that the use of ultra-sonic vibrations can reduce the duration of salting up to 42 %, which will increase the productivity of technological lines for processing pond fish.

Actions (login required)

View Item