Аuthors: V. P. SLABYAK, postgraduate student,
L. A. MINUKHIN, doctor of technical sciences, professor, head of department,
Ural State Agricultural University (42 K. Libknehta Str., 620075, Ekaterinburg; tel: +7 (343) 371-33-63)
Abstract: This paper gives the results of experimental study of the kinetics of salting fish in the field of mechanical vibrations, whose task was to find the optimal mode and conditions of the process. It is known in particular that the process is salting significantly is intensified under the influence of mechanical vibrations. However, the kinetics of this process been studied so far not enough this is expressed in an unclear role of limiting the speed of the process and its components — internal and external mass transfer. Resolving this issue will contribute to determining optimal kinetic conditions for salting in the field of mechanical vibrations. Pink salmon and mackerel taken as object of research as the most common in practice. Mechanical vibrations caused by the rotation of the masses of pushers, which are fixed on the shafts with eccentricity. Mode oscillations in the experiments was conducted at an amplitude A = 5 mm and the oscillation frequency f = 25 Hz. Sodium chloride solution was used as a medium for salting. Carried out — two experiments. In the first case, the samples are immersed in the free volume of a brine container, during operation of the laboratory setup. In the second, the samples are mounted on the bar, so secure them in place with respect to fluid movement and vibrations. Obtained in experiments samples of fish, reach a uniform salinity, with the obvious reduction of process time salted fish. The salt concentration in the fish during processing varied between natural salinity (С0 = 2.6–2.7 % by weight). The final concentration of fish samples correspond to the conditions of the finished product for slightly salted — C = 7 %, as well as the standard salinity — C = 9 %, according to StSt 7448-2006 (StSt 16081-70) and StSt 16080-2002. The research results can be used to produce the practical recommendations to holding salting fish in an industrial environment.
Keywords: improving the efficiency, salting fish, salinity, intensification, vibratory stimulation, sample fish, mechanical vibrations, kinetics of the process, external mass transfer, internal mass transfer.
