Fishery product sublimation under the Arctic conditions

Abstract

Presents a method for the continuous sublimation lumpy foods and feeds, in particular fish. The relevance is explained by the need of the use of natural fish and energy resources of the Arcticand the development of aquaculture in natural or artificial reservoirs special Maritime and plantations. The technology of sublimation involves freezing the food (fish) to minus 30 minus 50°Cand drying up to 5...8 % at the temperature of +120 - S. In the Arcticis a natural freezing, and drying by means of rich gas, which is currently not processed and burnt, to the detriment of the environment. Sublimation is an important condition for the successful development of aquaculture, its timely processing and safe storage. It is predicted that in 30...50years aquaculture, feed recipe, will occupy 40...50 % instead of grain.