Keyword: «the diffusion coefficient of water»

The technology of dehydration fish with cyclical periods of drying and relaxation facility dehydration. This technology is aimed at improving the energy efficiency of the processes of dehydration by drying and cold-smoked fish. Relaxation object dehydration is most effective in a period of falling drying rate. The use of the proposed technology can reduce energy costs in the production of dried and smoked products by 8-12% as compared to conventional technology.