Material Overview

In response to the difficulty of controlling the fishy smell during the processing of baby fish (giant salamander), Baokang Drying has developed a dedicated low-temperature vacuum drying system. This device integrates biological deodorization technology and precise drying control. Through a low-temperature vacuum environment (35-50 ℃) and a composite deodorization process, it effectively removes fishy substances while maintaining the nutritional content of the baby fish. Research has shown that this technology can reduce the volatile base nitrogen (TVB-N) value of products by 62%, achieve a removal rate of over 85% for fishy substances, and significantly improve product quality.

Equipment system design

1. Overall architecture

Three stage processing module:

Pre treatment chamber: integrated ultrasonic biological enzyme combined deodorization system

Main drying chamber: Multi layer crawler conveyor (adjustable speed from 0.1-1m/min)

Post ripening chamber: precise temperature and humidity control (± 0.5 ℃/± 2% RH)

2. Core subsystem

Composite deodorization system:

Low frequency ultrasound generator (28kHz ± 5%)

Biological enzyme atomization device (flavor protease+lipase)

Precision drying system:

Plate radiation heating (35-60 ℃ zone control)

Multi level vacuum regulation (10-100kPa gradient change)

Odor capture device:

Activated carbon molecular sieve composite adsorption

Condensation recovery rate ≥ 90%

Key technological breakthroughs

1. Collaborative removal technology for fishy odor

Physical biological combined treatment:

Ultrasonic cavitation enhances enzymatic hydrolysis efficiency (by 40%)

Pulse type enzyme mist spray (adjustable interval of 30-180s)

Dynamic vacuum adsorption:

Real time monitoring of fishy substances (electronic nose system)

Adaptive Vacuum Extraction Strategy

2. Nutritional maintenance techniques

Low temperature control algorithm:

PID regulation based on material temperature

Maximum thermal damage temperature ≤ 45 ℃

3. Moisture gradient control:

Segmented drying curve setting

Final moisture content 12 ± 1%

Process effect verification

1. Detection of fishy substances

2. Comparison of Nutritional Indicators

Protein retention rate: 92.5% (traditional process 82%)

Collagen loss:<15%

Essential amino acid retention: 89-94%

Technology expansion and application

Other aquatic processing

-Sea cucumber: fishy odor removal rate of 91%

-Abalone: drying cycle shortened by 35%

Baokang Drying has solved the key technical bottleneck in the processing of baby fish through innovative 'deodorization drying' integrated design. Practical applications have shown that the equipment has achieved industry standards in odor control (TVB-N ≤ 5mg/100g), nutrient retention (protein loss<8%), and production efficiency (batch time ≤ 8h)Leading the way, providing reliable equipment support for the deep processing of high-value aquatic products.