Scientific and practical basis of cephalopods dehydration processes

Nowadays, it is relevant to solve the problems of adapting optimal resource- and energy-efficient modes to technologies for processing food raw materials. The work is focused on the analysis of the prerequisites to find similar features in the dehydration of food capillary-porous colloidal materials by means of various methods. The authors have studied the patterns of cephalopods dehydration using the example of octopus and squid under different heat treatment regimes. It has been proved that there is only one critical point characterizing the transition from moisture with a lower binding energy to moisture with a higher one, and an equation has been proposed for finding the critical humidity during dehydration of the objects been studied. A generalized mathematical model has been developed to determine the duration of the process at the current moisture content of the food material based on dimensionless similarity criteria characterizing the phenomena been investigated. The dependences of the moisture removal rate for different heat treatment methods of cephalopods are given according to their initial moisture content, the specific surface area of the material and the operating factors that determine the process. The obtained dependencies and patterns open up unique opportunities for labor-saving design in the food industry using rational operating modes of industrial enterprises, optimization of heat treatment processes in general and the creation of energy-efficient equipment new designs.