Theoretical substantiation of intensification process possibilities of conductive frying meat natural products
| dc.contributor.author | Skrypnyk, V. O. | |
| dc.contributor.author | Скрипник, Вячеслав Олександрович | |
| dc.date.accessioned | 2022-10-27T11:47:05Z | |
| dc.date.available | 2022-10-27T11:47:05Z | |
| dc.date.issued | 2015-09 | |
| dc.description | Introduction. The process of conductive frying meat products is the most costly process concerning to natural energy and resources. The possibilities of intensification and resource conservation process have been theoretically discussed. Results and discussion. The analytical method of published experimental and theoretical data was used. Materials and methods. For improving energy efficiency and resource conservation of the process conductive frying meat natural products the possible intensification factors have been overviewed. The increasing of temperature level of the process more than 423 К is inappropriate due to the formation in the product surface layer of heterocyclic amines. The intensification process is possible in case of bilateral heat supply and the usage of physical and electro physical methods of influence on row. The influence of compression or variable frequency electric current in the process of conductive meat frying leads to the formation the effective meat layer, which is less than the initial thickness of semi-finished product with terminal properties of a substance. The usage of functionally closed capacities in the bilateral meat frying with a high content of connective tissue under compression conditions limiting meat allows saving native moisture amount which is enough for the hydrolysis of collagen in the required amount. The process of bilateral frying meat under physical and electro physical methods of influence can be subdivided into three main stages according to the duration. As for the energy the most costly is the second stage at which heat is transferred through the surface layer of meat because of constant evaporation that forms due to the removal of moisture in the surface layers of the product to frying surfaces. The analytical model of the process has been grounded. Conclusions. Firstly the intensification factors, analytical model of conductive frying meat natural products, including and high content of connective tissue has been proved. | uk_UA |
| dc.identifier.uri | https://dspace.pdau.edu.ua/handle/123456789/12577 | |
| dc.subject | process of bilateral frying meat | uk_UA |
| dc.title | Theoretical substantiation of intensification process possibilities of conductive frying meat natural products | uk_UA |
| dc.type | Article | uk_UA |
| local.department | 9.1 Інше | uk_UA |