Open AccessDesign of an apparatus for low-temperature processing of meat delicacies
Author(s) -
Andrii Zahorulko,
Oleksander Cherevko,
Aleksey Zagorulko,
Maryna Yancheva,
Nina Budnyk,
Julia Nakonechnaya,
Nataliа Oliynyk,
Nadia Novgorodska
Publication year - 2021
Publication title -
eastern-european journal of enterprise technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 24
eISSN - 1729-4061
pISSN - 1729-3774
DOI - 10.15587/1729-4061.2021.240675
Subject(s) - delicacy , thermocouple , meat packing industry , thermoelectric effect , mechanical engineering , materials science , composite material , engineering , food science , chemistry , physics , ecology , biology , thermodynamics
Culinary meat products, in particular, delicacies, account for a significant share of the diet in many countries of the world, predetermining the need to introduce innovative solutions for the production of products of a wide range of use with original taste properties.A structure of the device for low-temperature processing of meat delicacies involving the heating of the working surface with a flexible film resistive electric heater of radiative type has been developed. Temperature control is carried out with a needle thermocouple. That makes it possible to cool the delicacy to 25...30 °C by autonomous fans during the conversion of secondary thermal energy by Peltier elements. It was established that the low voltage at the temperature of 70...80 °C is 4...6 W, and, at 25...30 °C, it is, respectively, 1.5...3 W. A comparative analysis has been performed of the heat treatment of meat delicacy in the traditional way and in the developed apparatus upon reaching 71...75 °C inside the product.The temperature for a traditional machine, after 5 minutes of processing, is 15...17 °C at the contact surface and 8 °C at the center. For the model structure, the temperature of the contact surface is 7...8 °C, and 4...5 °C in the center. After 25 minutes of processing in the traditional way, the temperature in the center was 17...18 °C, in the near-wall layers ‒ 60 °C. In the model structure, 8...9 °C, at a temperature of the near-wall layers of 25 °C. The temperature difference from the center to the near-wall layer, depending on the processing time in the traditional way, ranges from 10 to 50 °C, and, in the model apparatus, from 4 to 24 °C. The model device provides a uniform heat supply under conditions of achievement of 71…75 °C in the center of a product with a reduction of specific cost by 2.6 times in comparison with a traditional technique. The ham prepared in the developed apparatus is characterized by uniform coloration, juiciness, and natural original taste