The object of the study is the effect of ultrasound on raw meat. One of the promising areas of improvement and intensification of technological processes of food production is the use of ultrasound. Current research shows that ultrasound can play an important role at all stages of the food life cycle. Ultrasound depending on the mode of ultrasonic treatment, the degree of supersaturation of the solution, the temperature factor, etc. can significantly accelerate the process of denaturation of organic compounds. The range of application of ultrasound in the production of meat products by industrial means today is quite wide and includes: acceleration of maturation of raw meat, tendering of meat, its ambassador, heat treatment. The essence of the process of tendering meat with ultrasound is the use of ultrasonic vibrations to destroy the connective tissues of meat, thereby increasing its tenderness regardless of the process of maturation of meat, its appearance or processing conditions. Partial destruction and softening of tissue structures makes it possible to improve the consistency, juiciness, increase the permeability of pickles and accelerate enzymatic processes. The main goal of the research is to determine the impact of ultrasonic treatment on the quality and safety of meat products in the process of technological processing. The innovation of the work is the modernization of the stage of raw meat preparation due to the introduction of a flowing ultrasonic processor in the cooking apparatus. Ultrasonic radiation is applied during heat treatment, which improves the quality of the shot product and reduces cooking time. Acceleration of cooking is due to the rupture of the fibers at the cellular level. In the course of the work, an experimental study of the effect of ultrasound on raw meat was conducted. According to the results of the experiment, a microscopic analysis of the protein structure was performed after exposure to ultrasound. An experimental result was obtained, which confirms the positive effect of ultrasound on raw meat. The technique used in the study can be used to study the effect of ultrasound on other materials.

Recently, the study of new methods of extraction from vegetable raw materials, such as ultrasonic extraction, microwave extraction and extracritical fluid extraction, has become widespread. The results of the study of ultrasonic extraction in the literature showed that this process provides higher selectivity, has a shorter duration, reduces energy consumption and harmful emissions into the environment. And it is also made in the equipment which design is much simpler than the equipment for pressing. In addition, ultrasonic extraction allows to obtain products of higher quality than simple extraction. This method is considered environmentally friendly because most of the solvent used for extraction can be recovered. The development of new high-intensity extraction equipment operating in ultrasonic conditions requires the establishment of quantitative kinetic characteristics and diffusion coefficients of the extraction process from vegetable raw materials using ultrasound from different solvents and raw materials.

В роботі розглядається математичне моделювання процесу заморожування клітинної суспензії перед сублімаційним сушінням. Вплив умов проведення технологічної операції заморожування можна оцінити розподіленням температур мікробної суспензії в процесі заморожування. Математична модель дозволяє визначити розподіл температур при заморожуванні, а також швидкість заморожування в залежності від властивостей середовища, що заморожується, умов відведення теплової енергії та геометрії області, в якій протікає процес Ключові слова: клітинна суспензія, мікробна маса, математичне моделювання, сублімаційне сушіння, температура, швидкість заморожування Буртна Інесса Анатоліївна, кандидат технічних наук, доцент, кафедра біотехніки та інженерії, Національний технічний університет України «Київський політехнічний інститут ім. Ігоря Сікорського», пр. Перемоги, 37, м. Київ, Україна, 03056 Остапенко Жанна Ігорівна, кафедра біотехніки та інженерії, Національний технічний університет України «Київський політехнічний інститут ім. Ігоря Сікорського», пр. Перемоги,

No abstract

No abstract