On the question of the mussel meat level shrinking at drying

Abstract

The article presents research in the field of drying mussel meat. In the course of the studies, the value of shrinkage coefficient for mussel meat is determined, which affects technological parameters of the drying process. Factors affecting properties of dried products are described, depending on the conditions and duration of storage. According to the results of the study, moisture is determined by detecting dependence of the V_H bulk volume on the m_н bulk mass in the process of mussel meat drying. The results of the research testify to the advisability of taking into account technological properties of raw materials on the choice of rational parameters for processing mussel meat.