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Simulations of the diffusion properties of fish during dehydration
Abstract. Calculations of dehydration processes are based on the obtained generalized patterns of heat and mass transfer during cold smoking and drying of fish. The calculation is performed using a grid method. For constructing the grid the authors have used equations of the generalized curve of dehydration kinetics, changes in the diffusion properties of fish during dehydration. Conditions at the interface of two phases have been defined by the variation of moisture on the surface of fillets from the average moisture content of fish. The method allows perform the necessary calculations without conducting experimental work.
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Printed reference: Ershov M.A., Ershov A.M. Simulations of the diffusion properties of fish during dehydration // Vestnik of MSTU. 2012. V. 15, No 1. P. 045-048.
Electronic reference: Ershov M.A., Ershov A.M. Simulations of the diffusion properties of fish during dehydration // Vestnik of MSTU. 2012. V. 15, No 1. P. 045-048. URL: http://vestnik.mstu.edu.ru/v15_1_n47/articles/045_048_ershov.pdf.
