Development of rational operating parameters and productivity of convective drying of minced fish

New information on the rational organization of the drying process of minced meat for the production of dry fish-growing food concentrate based on regional raw materials of the Republic of Sierra Leone, obtained during experimental and analytical studies, is presented. The use of sardinella fillets with the addition of corn flour and crushed okra and carrots is justified as a raw material for the production of dry fish-growing food concentrate. Taking into account the insufficient industrial development, the lack of food machinery and the limited use of energy resources for industrial production in the Republic of Sierra Leone, it is advisable to consider convective drying as the basic and easiest way to implement the dewatering stage of minced fish. The process of convective drying of minced fish is investigated and the patterns of its occurrence are analyzed. The results of comprehensive research can be used for scientific analysis of the dynamics of heat and mass transfer processes, their modeling, automation and optimization for the purpose of energy and resource conservation, as well as in the design of drying equipment. The mathematical formulation and solution of the problem of rationalizing the drying process during convective drying of minced fish are presented. To calculate the rational parameters of the drying process during operation, commissioning and design of drying equipment, functional dependences of the specific productivity of the dryer and the specific moisture stress of the working surface of the drying chamber on the influencing parameters have been established. To implement the developed modes in industrial enterprises, when organizing the production of dry fish-growing food concentrate, depending on the productivity of the enterprise, convective conveyor dryers or drying cabinets must be used.