Features of the low-temperature heat treatment of meat products in a combi steamer with the imposition of ultrasonic vibrations

Verboloz, E. I.; Романчиков, Сергей Александрович

doi:10.20914/2310-1202-2017-3-35-41

Cited by 10 publications

(2 citation statements)

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“…This, in turn, to some extent affects the resulting quality of the product. Specifically, work [12] investigates the effectiveness of low-temperature processing of meat products with a temperature of up to 85 °C in the steam convector using sonication. The proposed technology reduces the duration of heat treatment but no data are given regarding the efficiency of sonication equipment maintenance.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Design of an apparatus for low-temperature processing of meat delicacies

Zahorulko¹,

Cherevko

Zagorulko³

et al. 2021

EEJET

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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

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Design of an apparatus for low-temperature processing of meat delicacies

Zahorulko¹,

Cherevko

Zagorulko³

et al. 2021

EEJET

View full text Add to dashboard Cite

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“…It must be taken into account that most ways of the low-temperature processing of meat culinary products are based on using imperfect thermal processing methods [11,12]. It results in not only constructive-technological complications, but also in the increase of a non-substantiated price for the equipment for its realization, and one of obtained products in whole.…”

Section: Food Science and Technologymentioning

confidence: 99%

Probation of the Apparatus for Low-Temperate Processing of Meat Culinary Products by Ir-Radiation

Zahorulko

Zagorulko

Yancheva

et al. 2019

EUREKA: Life Sciences

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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…85 оС 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.

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Mobile Equipment for Transportation and Storage of Water Reserves

Ermoshin

Nikolyuk²,

Mokrushin³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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In conditions of reduced freshwater reserves, the problem of its extraction of transportation and storage requires scientific justification of the relevant technical and technological solutions and the development of technical means. The article offers a mobile drinking water module. The design of the module provides for its placement in a thermally insulated container including a system of heating, power supply, distribution, filling and disinfection of water. For the development of the drinking water module, modern technical solutions are used to reduce the heat loss of the tank due to the use of a composite material and a cable of electric heater system. Reduction of microorganism propagation activity in water is provided by ultraviolet treatment and disinfection through ultraviolet gate. The design of the container is designed taking into account the possibility of its transportation in all modes of transport as a separate cargo unit. With the device of belts for loading and unloading. For loading into cars without the use of crane equipment, extendable outriggers are installed in the container, which can be used to install the container on water distribution sites. Mobility of the drinking module is ensured by the inclusion of a diesel generator unit in its composition. The tank of the module is made of stainless steel ensuring the safety of water without the formation of harmful impurities in it, and the coating of the tank with a composite material creates the effect of a thermos. The function of filling and distributing water from the tank is implemented using a distribution column with a vortex pump of a system of shut-off valves and hoses for supplying water. Experimental studies of mobile module operation have been performed. It was established that in order to maintain the water temperature in the tank at 10 ° C at an ambient temperature of minus 30 ° C, the heating system should not be switched on. The innovative design of the heat insulated layer reduces the thermal conductivity of similar water storage tanks made of traditional materials by 4 times. The proposed design of the mobile drinking module provides the possibility of creating clean water reserves for catering and household supplies.

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Features of the low-temperature heat treatment of meat products in a combi steamer with the imposition of ultrasonic vibrations

Cited by 10 publications

References 0 publications

Design of an apparatus for low-temperature processing of meat delicacies

Design of an apparatus for low-temperature processing of meat delicacies

Probation of the Apparatus for Low-Temperate Processing of Meat Culinary Products by Ir-Radiation

Mobile Equipment for Transportation and Storage of Water Reserves

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