(2025-12-18) Скрипник, Вячеслав Олександрович; Skrypnyk, V. O.; Yeleussinov, B.; Семенов, Анатолій Олексійович; Semenov, A. O.
The monograph analyzes the current state of processes and equipment for conductive meat frying. A methodology for evaluating the energy and resource efficiency of meat frying processes and equipment has been developed. Based on this methodology, potential directions for improving the energy and resource efficiency of these processes and devices have been identified. A scientific concept is proposed, which involves creating conditions for intensified heat transfer during conductive frying by employing various physical and electrophysical methods—such as the application of electric current combined with compression, compression in a functionally closed volume, or in functionally closed chambers. The concept is supported by research results obtained from experimental prototype devices. The monograph is intended for academic staff, postgraduate and master's students, researchers, and professionals in the field of food production.