Influence of hydrobiont adhesion on their interaction with various materials during the production of certain types of fish products

The current level of scientific and technological progress, the acceleration of urbanization and the pace of life, largely determine the growing interest and popularity of modern people's choice of partially processed foods and semi-finished products. Also, the factors of consumer interest include the reduction of cooking time, the stability of taste characteristics, compliance with the recipe, the preservation of nutrients, etc. In turn, manufacturers of semi-finished products are responding to the growing demand, looking for ways to increase the competitiveness of their products. So, in the production of minced fish products, special attention is paid to the connection between dissimilar surfaces, or adhesion, as a target property of the resulting final product, affecting its density, uniformity, juiciness, and a high level of taste. Accordingly, the technological process of high-speed grinding and mixing of various components (muscle tissue and fat from fish raw materials, seasonings, salt, etc.) in one container (cutter) imposes its own requirements on the materials of the cutter itself, since the cutting process is an adhesion activator. The publication presents empirical results of a study of the dependence of the adhesive properties of crushed fish raw materials from particle-type fish on the pre-contact stress, the type of contacting materials, and the technological parameters of the product under study. The influence of adhesive pressure on the moisture content of minced meat obtained from various fish species during its interaction with various materials used in the manufacture of technological equipment in the fish processing industry has been determined. Studies have been conducted for various types of mixer working bodies. When mixed in mechanical mixers, minced fish is subjected to shear and normal effects of rotating working bodies, creating a complex three-dimensional flow. Experimental studies presented in the publication were conducted to establish the relationship between the amount of adhesive pressure, the duration of mixing, the angular velocity of rotation of the working body of the horizontal mixer and the basic structural and mechanical properties of minced fish.