Nghiên cứu xác định thông số thích hợp cho cá ba sa sấy dẻo bằng bơm nhiệt hỗ trợ hồng ngoại

Abstract

The paper presents the results of determining the optimal drying parameters for basa fish products using a drying system combining a heat pump and infrared radiation. The experimental process is arranged according to the Taguchi method, in which the main survey factors include: drying temperature (t), drying agent velocity (V), distance from the infrared source to the product surface (H), and infrared lamp power (IP). Multi-objective optimization is simultaneously performed using the response surface method, helping to find the most suitable drying parameters to achieve good quality dried basa fish, shorten drying time, and reduce energy costs. The appropriate drying parameters are determined to be: drying temperature 55°C, infrared power 1999.83 W, drying air velocity 1.98 m/s, and infrared distance 29.45 cm. In addition, the relative humidity of the drying agent ranged from 15 to 17%, the humidity of basa fish before drying was 77.26%, and after soft drying, the humidity reached 28 ± 1%, corresponding to a drying time of 261.33 minutes.

Keywords: Dried basa fish, infrared-assisted heat pump drying, optimization by response surface methodology, Rehydration ratio of dried basa fish.