FIELD: food industry.
SUBSTANCE: invention relates to food industry. According to the proposed method, a fish semi-product is dried under natural and artificial conditions. Under natural conditions drying is performed at an air temperature no higher than 30°C, relative air humidity equal to 30% and the air flow rate equal to 1 - 5 m/sec. Under artificial conditions drying is performed in a preliminary convective heating drying chamber wherein the drying medium movement rate is at least 20-30% higher than in the base convective heating drying chamber; the final additional drying is performed in the base convective heating drying chamber. In the process of natural and artificial drying one subjects the semi-product to acoustic waves within the range of 2×101 Hz - 5×104 Hz with intensity equal to no less than 100 Wt/m2 at a distance of 1 m from the radiator while in the process of artificial drying one additionally subjects the semi-product to ultraviolet radiation, visible light radiation and infrared radiation. In the periods of pauses for drying and disinfection with acoustic radiation one subjects destructive insects and rodents to acoustic waves within the range of 2×101 Hz - 5×104 Hz with intensity equal to no less than 100 Wt/m2 at a distance of 1 m from the radiator.
EFFECT: method allows to reduce the drying process duration alongside with preservation of the produced product quality as well as reduce energy consumption and protect the semi-product against insects and rodents.
11 dwg, 1 ex
