Mathematical Models Establishment Of Hot-Air Drying And Storage Quality Change Study For Engra Ulis Japonicas

In this paper, Engraulis japonicas was selected to develop the key technology of mobile processing of small fish in factory ship. The dehydration mathematical model of Engraulis japonicas and its storage quality change theoretical were studied. This paper established drying mathematical models through studying drying temperature and wind speed of Engraulis japonicas. The study also researched fat oxidation, protein denaturation of Engraulis japonicas at the different temperatures in storage period. The quality change mechanism of adding three sugar oils for Engraulis japonicas was studied. The main conclusion was as follows:1. Thin-layer drying models of Engraulis japonicasThrough fitting drying data and the nine international common thin-layer drying models of Engraulis japonicas, we were sure Midilli model was the optimal model. Through establishing the mass transfer efficiency models, we calculated the pre-exponential factor Do= 3.0406×10-8m2/s, and the reaction activation energy Ea=20.9796kJ/mol.2. Quality change of Engraulis japonicas at the different temperatures in storage periodFat oxidation and protein denaturation were more significantly with storage prolonged and storage temperature rise. Protein denaturation was caused its spatial structure change, hydrophobic groups, active sulphur and oxygen exposure. Deep frozen storage (-80℃) could be able to protect the texture, colour and lustre of Engraulis japonicas, reducing fish body spongiform risk, and could inhibit microbial propagation to extend the shelf life of products.3. Technical study of Engraulis japonicasAdding5%～10%sorbitol can have good moisturizing effect. It was the best situation with130℃and30～60s in oil, maintaining chewing with very attractive color and aroma.