Abstract
The extent of dehydration of raw fish being blanched depends on the method and the mode of blanching and determines the area of their application. Stingray stellate meat is a valuable raw material for the fish foods production, since its protein contains all essential amino acids not synthesized in the human body. The main obstacle to the intensive industrial use of stingray stellate meat is the necessity to remove urea. The removal of uric acid is only possible in its thermal decomposition at temperatures above 60 °C. Mixed blanching (water-steam) can significantly expand the range of the loss of the raw material mass from 11 to 30 % compared to blanching with steam or water when removing the urea. The developed mathematical models for determining the basic parameters of the process of mixed blanching of stingray stellate are adequate and can be used for the predictive calculations. The developed modes of mixed blanching of stingray stellate are experimentally confirmed and can be recommended for the industrial use.
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