Аuthors: V. P. SLABYAK, postgraduate student,
L. A. MINUKHIN, doctor of technical sciences, professor,
Ural State Agricultural University (42 K. Libknehta Str., 620075, Ekaterinburg; tel: +7 (343) 371-33-63)
Abstract: This article presents the results of an experimental study of the process of salting fish that are associated with the known in effectiveness of current methods of operation. In this paper is used, known in other applications, the method of salting fish using mechanical vibrations, as a means of process intensification. Pink salmon and mackerel as object of research were used, the most common in practice, varieties of fish. The kinetics of the process and the rate of salting investigated in during the research. Mechanical vibrations were created by rotating of the masses of pushers mounted on shafts with eccentricity. The amplitude of the oscillations created in the experiments amounted — A = 5 mm, oscillation frequency — f = 25 Hz. As brine that is used for salting fish, use a solution of common salt. The salt concentration in the solution corresponded to the value used in practice, and is 9.5–10 % by weight. The salt concentration in the fish during processing varied between values of the characteristic for natural salinity fish (C0 = 2.6–2.7 % by weight). The final concentration of fish samples corresponding to the conditions of the finished product for salted — C = 4.5 %, and the standard salinity — C = 9 %, according to StSt 7448-2006 (StSt 16081-70) and StSt 16080-2002. The results of dependencies salted fish from the time of the process of salting are pre- sented in a semi-logarithmic coordinates, allowing presenting the kinetics of the process in a convenient graphical form. The research results can be used to provide practical recommendations of salted fish in an industrial environment.
Keywords: improving the efficiency, salting fish, salting method, salinity, intensification, vibratory stimulation, fish raw materials, sample fish, mechanical vibrations.
