Аннотация: In the Russian Federation, in the production process of sterilized canned fish, methods of pre-heat treatment (PHT) such as blanching, roasting, drying and smoking are widely used. All of them contribute to reducing the mass fraction of moisture in the fish semi-finished product and thereby increasing the nutritional value. Optimization of the PHT process in order to increase energy efficiency, as well as to achieve the required technological parameters of fish semi-finished products, requires the use of modern modeling methods with subsequent automation of the process. The adequacy of the mathematical model of heat transfer to the real technological process increases dramatically when the most refined values of heat and physical characteristics (HPC), such as thermal conductivity, which are often calculated using simplified formulas, are used in the calculations. Traditional methods of determining HPC require significant labor time, the availability of specialized research equipment and trained personnel to maintain it. Considering this, research on the application of modern physical methods, such as the method of non-destructive thermal control for the analysis of raw materials of animal origin, is of a great scientific interest. The article describes the results of research on the use of the method of pulse thermal control (analysis via thermography), adapted to determine the HPC of fish raw materials in the technology of sterilized canned fish.
Ключевые слова: preliminary heat treatment of fish, modeling of thermal technological processes, heat and physical characteristics of fish raw materials, thermal pulse control.