How industrial drying of fish: equipment and peculiarities of the processes

Industrial drying and curing of fish and seafood with special equipment provides manufacturers with a quality product for wholesale and retail trade. The quality of the final product affects not only the properly selected raw materials and their quality, but also compliance with production technology. Finished products must be tested for compliance with established standards. Only after that do dried and dried fish and seafood reach consumers.

The key stages of dried fish and snack production technology are proper salting and temperature control during drying. At the same time, it is desirable to exclude the influence of the external environment. For example, as in the natural drying in the wind and sun. The drying process should not depend either on the time of year or on weather conditions. It is also important to minimize the cost in terms of production time per batch. This will provide a higher quality product with the lowest financial costs.

Methods of production of snacks and dried fish

There are several methods of drying fish and snacks. Among them, the most popular methods are natural, infrared, climate drying and using a convective drying chamber.

Natural drying of fish

Natural drying of fish involves treating fish with fresh air under natural conditions under the influence of wind and sunlight. This method is available to everyone and is the least expensive. Cons:

• Longer in time.
• Depends on the weather conditions.
• The result is not guaranteed.
• Can be used only on hot summer days.

Infrared drying of fish

Infrared drying in infrared cabinets is done with minimal time and electricity consumption. Moisture is evenly removed from the interior as well as from the surface of the product to be dried. Since drying takes place at low temperatures, the final product retains its nutrients completely. Even fatty sturgeon and salmon species of fish can be dried in thermal ovens, as well as pieces or strips of fish, snacks and minced meat sticks.

Convection drying of fish

Drying in the convection drying chamber with refrigeration loop implies the process of moisture removal with the help of hot air or steam-gas mixture that circulate in the chamber by means of natural convection or with the use of a fan. Moisture from fish passes into the heated air environment and is extracted together with the air. The advantages are considered to be simple operation and a variety of models at relatively low prices. The disadvantages include high energy costs, long drying process and not always uniform drying.

Climatic drying of fish

Climatic drying of fish uses the method of air drying in the chamber. The released heat is not removed outside, but is returned back to the dehumidified air. There is no need to use heating elements and the drying process is cheaper. The flavor of the resulting fish is comparable to that of naturally dried fish. An important advantage is the possibility to automate the whole process. Also it can be considered as pluses great reduction of time, lower power consumption, complete independence from the season and weather conditions.

Types of chambers for drying fish

Industrial dryer for fish can have one of three types of chambers:

• tunnel chambers;
• closets;
• chambers.

Dryers are executed in variants of both continuous and periodic action. The most popular are tunnel-type chambers. They have the greatest productivity. However, with large volumes it is difficult to achieve a uniform product quality. The way out can be the use of chamber or cabinet variants. They are less productive, but more efficient.

Raw materials are loaded into different models according to their own rules. Distinguish vertical suspension and horizontal arrangement. It is important that regardless of the principle of loading raw materials, workpieces should not come into contact.