On the question of the mussel meat level shrinking at drying

The article presents research in the field of drying mussel meat. In the course of the studies, the value of shrinkage coefficient for mussel meat is determined, which affects technological parameters of the drying process. Factors affecting properties of dried products are described, depending on t...

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Main Author: J. V. Karnaushenko
Format: Article
Language:Russian
Published: Maykop State Technological University 2017-06-01
Series:Новые технологии
Subjects:
Online Access:https://newtechology.mkgtu.ru/jour/article/view/21
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spelling doaj-629e2bdd67634c6caab7a645fcbe95082021-08-02T09:14:48ZrusMaykop State Technological UniversityНовые технологии2072-09202017-06-0102111620On the question of the mussel meat level shrinking at dryingJ. V. Karnaushenko0FSBEI HE “Kerch State Maritime Technological University’The article presents research in the field of drying mussel meat. In the course of the studies, the value of shrinkage coefficient for mussel meat is determined, which affects technological parameters of the drying process. Factors affecting properties of dried products are described, depending on the conditions and duration of storage. According to the results of the study, moisture is determined by detecting dependence of the VH bulk volume on the mн bulk mass in the process of mussel meat drying. The results of the research testify to the advisability of taking into account technological properties of raw materials on the choice of rational parameters for processing mussel meat.https://newtechology.mkgtu.ru/jour/article/view/21processinghydrobiontsprocessdryingpseudo-liquefied layer
collection DOAJ
language Russian
format Article
sources DOAJ
author J. V. Karnaushenko
spellingShingle J. V. Karnaushenko
On the question of the mussel meat level shrinking at drying
Новые технологии
processing
hydrobionts
process
drying
pseudo-liquefied layer
author_facet J. V. Karnaushenko
author_sort J. V. Karnaushenko
title On the question of the mussel meat level shrinking at drying
title_short On the question of the mussel meat level shrinking at drying
title_full On the question of the mussel meat level shrinking at drying
title_fullStr On the question of the mussel meat level shrinking at drying
title_full_unstemmed On the question of the mussel meat level shrinking at drying
title_sort on the question of the mussel meat level shrinking at drying
publisher Maykop State Technological University
series Новые технологии
issn 2072-0920
publishDate 2017-06-01
description The article presents research in the field of drying mussel meat. In the course of the studies, the value of shrinkage coefficient for mussel meat is determined, which affects technological parameters of the drying process. Factors affecting properties of dried products are described, depending on the conditions and duration of storage. According to the results of the study, moisture is determined by detecting dependence of the VH bulk volume on the mн bulk mass in the process of mussel meat drying. The results of the research testify to the advisability of taking into account technological properties of raw materials on the choice of rational parameters for processing mussel meat.
topic processing
hydrobionts
process
drying
pseudo-liquefied layer
url https://newtechology.mkgtu.ru/jour/article/view/21
work_keys_str_mv AT jvkarnaushenko onthequestionofthemusselmeatlevelshrinkingatdrying
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