Search

The object of this study is a production technique of meat chopped semi-finished products with the addition of dried semi-finished product based on Jerusalem artichoke and zucchini. The production technique of meat chopped semi-finished products with the addition of dried semi-finished products of a high degree of readiness (Jerusalem artichoke and zucchini) has been improved. The dried semi-finished product is manufactured by a low-temperature drying technique in an IR field at a temperature of 45...60°C to the final solids content of 12...15%. The adsorption properties of the dried semi-finished product of a high degree of readiness were determined and it was established that its swelling takes place due to the absorption of the water-fat emulsion while there is an actual increase in the volume of the semi-finished product by 2.3...2.6times. A feature of the production technique of meat chopped semi-finished products with the addition of a high-readiness dried semi-finished product to the recipe is frying in an apparatus with functionally closed media. The duration of frying in the proposed apparatus with functionally closed media compared to the conventional technique is reduced by 2.4times. Introduction to the recipe of meat chopped semi-finished products of dried semi-finished products based on Jerusalem artichoke and zucchini reduces total weight loss by 11.9% of meat culinary products without shrinkage. The data on the chemical composition of meat chopped semi-finished products with the addition of dried semi-finished products in comparison with the control confirm the increase in the nutritional value of the prototype while the energy value is reduced by 19%. The implementation of the improved technique will make it possible to obtain a competitive range of meat chopped products with natural ingredients that increase the nutritional value of products and eliminate the use of artificial ingredients.

There have been conducted probation studies of an improved uninterrupted pasteurization set “tube in tube” that allowed to provide modern market needs of consumers in getting high-quality food products that must undergo pasteurization stages at technological production. Heat delivery by FFREHRT is used in the set for providing heat flow distribution evenness. There has been established the optimal working space of processed raw materials by studying a temperature drop in the middle of the raw material flow and at the apparatus surface. At the width of the linear ring size of the working environment as 9.5mm and the flow speed as 0.4m/s there is provided the least temperature drop value as 0.7°С. At decreasing the air gap width, the temperature drop value increases and at 5.5mm is equal to 2°С that favors the effectiveness decrease of the pasteurization process. According to results of comparative indices of the main composition and obtained quality of pasteurized cow milk, just the experimental sample, obtained at the probation of the offered apparatus is advantageous, comparing with a traditional. It is explained by the decrease of milk temperature processing at the expanse of double pasteurization by FFREHRT, comparing with the traditional pasteurization method. The conducted studies prove the effectiveness of constructive-technological solutions for realization of pasteurization in the set “tube in tube”: the use of two-side heating by FFREHRT that due to its technical parameters is able to take any geometric form of the working chamber and at that provides the necessary evenness of heat flow distribution. We must also note the improvement of exploitation parameters of the offered set, namely facilitation of the automatic control of temperature regulation and the absence of the steam coat and correspondent armature as in the traditional apparatus that decreases metal consumption essentially. The obtained results are urgent for using the presented invention for pasteurization of different food raw materials (milk, juice, low-alcohol beverages and so on). The use of the improved pasteurizer allows to decrease resource consumption and to improve the quality of obtained products

The daily increasing demand for meat products with original taste properties causes the need to improve processing of meat raw material. This applies not only to the technology of preparation of raw material, for example its preliminary keeping in various marinades and spices. It is the equipment for manufacturing crust-free meat products that is of great importance.The proposed innovative solution for the development of the plant for low-temperature treatment of meat products by infrared radiation has some design and technological features. Mobility and portability are ensured thanks to easy movement in space. The use of a flexible film resistive electric heater of the radiative type ensures an even distribution of the heat flow and makes it possible to repeat the internal geometry of the operating chamber of the plant. The designed equipment is capable to operate in a sparing low-temperature treatment mode (63…85 °С) with simplified automation of the technological process. The feature of the plant is the ability to use secondary heat coming from the working space of the plant, by absorbing it by the absorbing screen. Its further transformation by conductive heat exchange between the absorbing screen and Peltier elements provides two structural advantages at the same time. Firstly, there occurs low-voltage of supply, which is used for the operation of exhaust fans. It was established that this voltage is formed when the temperature of a meat product reaches the range of 30...35 °C. Secondly, the internal technical space cools down because the temperature of the outer surface of Peltier elements is 10...15 °C. Thus, there is no need for thermal insulation of the plant.It was found that for tender pork, the treatment temperature is 53...80 °C with the duration of 5.0...8.0 hours; 55…80 °C with the duration of 5.0...9.5 hours for tough pork; 65 ...80 °C with the duration of 4.5...6.0 hours for poultry; 55…80 °C with the duration of 5.0...8.0 hours for tender beef; respectively, 58…83 °C with the duration of 5.0...10.0 hours for tough beef. Degustation results prove the original organoleptic properties and the effectiveness of using the plant., Щоденне зростання попиту на м’ясні вироби з оригінальними смаковими властивостями обумовлює потребу в удосконаленні переробки м’ясної сировини. Це стосується не лише технології підготовки сировини, наприклад попереднього її витримування в різноманітних маринадах та приправах. Важливе значення має саме обладнання для виготовлення м’ясних виробів без скоринки.Запропоноване інноваційне рішення з розробки апарата для низькотемпературної обробки м’ясних виробів ІЧ-випромінюванням має певні конструктивно-технологічні особливості. Завдяки легкому переміщенню в просторі забезпечується його мобільність і портативність. Використання в ролі нагрівача гнучкого плівкового резистивного електронагрівача випромінювального типу забезпечує рівномірний розподіл теплового потоку та дозволяє повторити внутрішню геометрію робочої камери апарата. Розроблене обладнання здатне працювати в щадному низькотемпературному режимі обробки (63...85 оС) зі спрощеною автоматизацією технологічного процесу. Особливістю апарата є можливість використання вторинної теплот,и яка надходить від робочого простору апарата, шляхом поглинання її поглинальним екраном. Подальше її перетворення шляхом кондуктивного теплообміну між поглинальним екраном та елементами Пельтьє, забезпечує одночасно дві конструктивні переваги. По-перше, утворюється низьковольтна напруга живлення, яка використовується для роботи витяжних вентиляторів. Виявлено, що така напруга утворюється із досягненням температури м’ясного виробу в межах 30...35 оС. По-друге, охолоджується внутрішній технічний простір, оскільки температура зовнішньої поверхні елементів Пельтьє становить 10...15 оС. Отже, зникає необхідність у теплоізоляції апарата.Установлено, що для м’якої свинини температура обробки становить 53...80 оС із тривалістю 5,0...8,0 год; для твердої свинини 55...80 оС із тривалістю 5,0...9,5 год. Для м’яса птиці 55...80 оС із тривалістю 4,5...6,0 год; для м’якої яловичини 55...80 оС із тривалістю 5,0...8,0 год. А жорсткої яловичини відповідно 58...83 оС із тривалістю 5,0...10,0 год. Результати дегустації підтверджують оригінальні органолептичні властивості та ефективність використання апарата, Ежедневный рост спроса на мясные изделия с оригинальными вкусовыми свойствами обусловливает потребность в совершенствовании переработки мясного сырья. Это относится не только к технологии подготовки сырья, например предварительного его выдерживания в различных маринадах и приправах. Важное значение имеет именно оборудование для изготовления мясных изделий без корочки.Предложенное инновационное решение по разработке аппарата для низкотемпературной обработки мясных изделий ИК-излучением имеет определенные конструктивно-технологические особенности. Благодаря легкому перемещению в пространстве обеспечивается мобильность и портативность. Использование в качестве нагревателя гибкого пленочного резистивного электронагревателя излучательного типа обеспечивает равномерное распределение теплового потока и позволяет повторить внутреннюю геометрию рабочей камеры аппарата. Разработанное оборудование способно работать в щадящем низкотемпературном режиме обработки (63...85 оС) с упрощенной автоматизацией технологического процесса. Особенностью аппарата является возможность использования вторичной теплоты, поступающей из рабочего пространства аппарата, путем поглощения её поглощающим экраном. Дальнейшее ее превращение путем кондуктивного теплообмена между поглощающим экраном и элементами Пельтье, обеспечивает одновременно два конструктивных преимущества. Во-первых, возникает низковольтное напряжение питания, используемое для работы вытяжных вентиляторов. Установлено, что это напряжение образуется при достижении температуры мясного изделия в пределах 30...35 °С. Во-вторых, охлаждается внутреннее техническое пространство, поскольку температура внешней поверхности элементов Пельтье составляет 10...15 °С. Таким образом, исчезает необходимость в теплоизоляции аппарата.Установлено, что для мягкой свинины температура обработки составляет 53...80 °С с продолжительностью 5,0...8,0 ч; для твердой свинины 55...80 °С с продолжительностью 5,0...9,5 ч; для мяса птицы 65...80 °С с продолжительностью 4,5...6,0 ч; для мягкой говядины 55...80 °С с продолжительность 5,0...8,0 ч; для жесткой говядины соответственно 58...83 °С с продолжительностью 5,0...10,0 ч. Результаты дегустации подтверждают оригинальные органолептические свойства и эффективность использования аппарата

The result of improving the pasteurizer is a 6-fold decrease in the specific metal consumption by the device, in comparison with the basic design (26kg/m2versus 160kg/m2). The duration of heating and pasteurization of drinking milk at a temperature of 73...77°C while aging over 15...20s is 27.5s, which is 1.8times less. A reduction in the heat consumption for heating the apparatus is achieved, which is 1,372.8kJ (CPiPPU – Continuous "pipe in pipe" pasteurization unit), in comparison to the consumption by the basic pasteurizer, 8,448kJ. The uniformity of flow heating was established when its speed changes from 0.03 to 0.40m/s for various heat supply techniques; under the condition υ=0.4m/s, a temperature drop is ensured: at internal heating ‒ 1.4°C; in the basic design with external heating by a hot heat carrier ‒ 2.7°C; and in the proposed CPiPPU with double-sided heating ‒ 0.5°C. The comparison of heat supply techniques confirms the heat exchange efficiency of raw material processing by CPiPPU while ensuring a minimum temperature drop. The improved continuous pipe-in-pipe pasteurization unit based on the double-sided heating by a flexible film resistive electric heater of the radiating type (FFREHRT) is resource-efficient and can be used to heat food raw materials in the temperature range 15...110°C

The improvement of existent technological processes of making meat culinary products and development of the correspondent principally new resource-effective equipment is an urgent task. There was probated the developed apparatus of the low-temperature processing of meat culinary products by IR-radiation with the further qualitative assessment of ready culinary products for solving it. The results of the conducted studies provide making high-quality, juicy meat products without a crust that generally provides spreading the assortment of products under conditions of their low-temperature processing in a price category, attractive for a consumer. A flexible film resistive electric heater of the radiating type (FFREhRT) was used as a heating element for providing the even low-temperature processing of meat products at the expanse of taking the working geometry of a chamber of the apparatus by it. For providing the autonomy of the work of air-ejecting ventilators, there was offered to use Peltier elements that allow to transform secondary heat of FFREhRT in the low-voltage feeding tension and to provide cooling of the external surface of the apparatus synchronously. The apparatus is mobile that provides its displacement directly in places of realization. At the studies, there was established the culinary readiness degree of meat products of the spheric form with diameter 0,1±0,01m by reaching temperature 53…85оС in the product center. The evenness of the heat flow distribution within the working chamber was proved by the data, obtained from thermocouples, placed on the metal spheric model of a meat product sample in real time by 7 thermocouples. As a result of analyzing the geometric model of placing Peltier elements, it has been established, that for providing the low-voltage tension of ventilators at level 3,55 V, 10 successively connected elements are necessary. The offered innovative construction-technological solutions allow to make high-quality, juicy meat products without a crust that generally provides spreading the assortment of products under conditions of their low-temperature processing.