Kinetics of carp roe convective drying as a lecithin source and the solution of the mathematical model to this operation

The purpose of the study is to develop rational regime parameters for the operation of drying carp roe by theoretical and empirical research of this procedure, as well as building, adapting to the object of study and solving a mathematical model of heat and mass transfer during its implementation. To achieve this goal, it is necessary to solve a number of tasks: to develop a rational method for convective drying of roe raw materials, taking into account the influence of the main factors on the process; to obtain the calculated dependences of the kinetics of dehumidification and the specific productivity of the drying device on the influencing factors; carry out a simulation of this process, the result of which will be the distribution of temperature over the depth of the layer depending on its moisture content. A rational method for convective drying of roe raw materials has been determined, taking into account the influence of the main factors on the process, i.e., rational regime indicators for dehydration of carp roe are: vc.a. = 3.5 m/s, directed along the surface of the dried material; hvm = 0.015 m; Ts.a. = 40 °C; Tg.p. = 40 °C; Tvm = 10 °C; Wk = 0.1 kg/kg, which provides Y=7.72 kg/(m2 ∙ h), and the drying time to W = 0.10 kg/kg is 125 minutes. The calculated dependences of the kinetics of moisture removal and the specific productivity of the drying device on the influencing factors are obtained. The modeling of the process of convective drying of roe raw materials was carried out, which resulted in the distribution of temperature over the depth of the layer, depending on its moisture content. The recommended modes of convective-conductive heat supply to remove moisture from carp roe can be used in the production of lecithin-containing food products, and the developed regime parameters for drying the roe product and the results of its modeling can be successfully used in the implementation of the lecithin technology from carp caviar, as they allow you to save in the processing object required target component.