Research On Technology And Equipment For Compression Forming Of Dried Fish Floss

The freshwater fish production of china is the highest in the world, however, the deep-processing technology and equipment of freshwater fish relatively lags behind. In order to improve the added value of low-value freshwater fish, a new kind of fish floss chip was developed with abundant of low-value dried silver as the major material by autoclaving, blowing, molding and drying. Aiming at the poor molding and feeding of the dried fish floss, the effect of compression molding technology on fish floss chip sensory evaluation and textural properties and the feeding uniformity were analyzed. Ultimately, a suitable compression molding equipment in dried fish floss was designed.Effects of molding technology parameters on compression characteristics, sensory evaluation and textural properties, the adding amount of pre-gelatinized sticky, the molding press, the pressure keeping time and the molding velocity were studied. The results shows that the effect of adding amount of pre-gelatinized sticky on hardness, springiness, adhesiveness, cohesiveness, chewiness and sensory scores was significant. The effect of molding press on hardness and springiness was not significant, on adhesiveness, chewiness and sensory scores was significant, on cohesiveness was very significant. The effect of pressure keeping time on hardness, adhesiveness, chewiness and sensory scores was not significant, on springiness was significant, on cohesiveness was very significant. The effect of molding velocity on hardness, springiness, adhesiveness, cohesiveness, chewiness and sensory scores was not significant. The sensory score has significantly positive correlation to hardness and chewiness, significantly negative correlation to springiness and adhesiveness. The order of the parameters for increasing the sensory score was the molding press> adding amount of pre-gelatinized sticky> the pressure keeping time. The optimum processing parameters were20%adding amount of pre-gelatinized sticky,3MPa molding press and20s pressure keeping time.The physical characteristics of dried fish floss was measured:54.96°wall friction angle,165.28kg/m3loose bulk density,306.98kg/m3tap bulk density,46%compressibility,59.4°repose angle,57.9°collapse angle,2.5°differential angle,62.7°internal friction angle. The results show that the dried fish floss is a viscosity granular material, lack of liquidity.Effects of feeding parameters on average quality and variation coefficients, mixing time, vane slope angle, vane rotating speed and height were studied. The results show that the effect of vane slope angle, vane rotating speed and height on average quality and variation coefficients was very significant. The effect of mixing time on average quality was very significant, on variation coefficients was significant. The order of the parameters for changing the average quality and variation coefficients was vane slope angle> mixing time> vane rotating speed> height. The optimum processing parameters were25s mixing time,60°vane slope angle,14r/min vane rotating speed and17mm height. Under these conditions, the average quality was5.586g, the variation coefficient was0.061.The fish floss chip molding equipment was designed, including rack, feeding device, compression molding device, unloading device and the positioning device. It has good performance in feeding and adjusting the molding press and pressure keeping time, it was able to meet the demand for producing dried fish floss chip.