Researching of heat transfer in the surface layer of the meat products at bilateral frying under the action of electric current

Черевко, Олександр Іванович; Скрипник, Вячеслав Олександрович; Молчанова, Наталія Юріївна; Farisieiev, Andrii

doi:10.15587/2312-8372.2015.47700

Cited by 2 publications

(3 citation statements)

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“…In the works [7][8][9] theoretical aspects of intensification of the process of meat products bilateral frying under the effect of physical and electrophysical methods were considered. The mechanism of heat conduction from frying surfaces to a product at the bilateral frying of meat is considered and theoretically grounded in the works [10,11]. At the same time the calculation of the coefficient of heat conduction through steam layers was offered.…”

Section: Food Science and Technologymentioning

confidence: 99%

Investigation of the Influence of the Temperature Level on the Bilateral Meat Frying Process

Skrypnyk

Bychkov

Molchanova

et al. 2017

EUREKA: Life Sciences

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The elaboration and introduction of the new high-energetic and resource effective equipment in the activity of food industrial enterprises, including restaurant economy is an urgent scientific problem. The most important role at that is played by the unit energetic consumption of energetic processes, which decrease allows to receive an economic effect. The rise of the energetic effectiveness of technological processes of fried meat products manufacturing is possible at the expanse of combining traditional and non-traditional (physical and electrophysical) processing methods. The use of combined thermal processing methods allows to raise the effectiveness of heat conduction from heating environments to a product. The aim of the research was the determination of the frying surfaces temperature at the bilateral heat supply for a value of the mean integral temperature pressure and frying process duration, ready product output and unit energy consumption. The change of the initial temperature level of the frying process has an essential influence on the mean integral temperature pressure between a frying surface and product surface layer. The temperature decrease of frying surfaces from 423 К to 393 К leads to the decrease of the mean integral temperature pressure between a frying surface temperature and product surface one by 4 К by the nonlinear law, and allows to raise the coefficient of heat conduction through steam layers. It was proved, that the bilateral frying of natural products of meat at the surfaces temperature 393 К allows to decrease the process duration by 6 s, to raise the ready product output by 3,3% and to decrease the unit electric energy consumption by 0,023 kW·hour/kg comparing with the bilateral frying at the surfaces temperature 423 К.

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Section: Food Science and Technologymentioning

confidence: 99%

Investigation of the Influence of the Temperature Level on the Bilateral Meat Frying Process

Skrypnyk

Bychkov

Molchanova

et al. 2017

EUREKA: Life Sciences

View full text Add to dashboard Cite

show abstract

“…Study [13] analytically proves the possibility to intensify double-sided meat frying under the effect of the above-mentioned methods. The mechanism of heat transfer to each capillary meniscus through the vapor layer is considered and theoretically justified in [14,15], and the coefficient of heat transfer k through the vapor layers is proposed to be determined by the following formula:…”

Section: Heat Transfer Coefficient During Double-sided Meat Frying V mentioning

confidence: 99%

“…This need arises from the fact that studies [14,15] of liquid evaporation in the meniscus revealed an inaccuracy in determining the evaporation surface. Studies [14,15] note that the logarithmic mean surface of the meniscus during evaporation can be calculated as follows: …”

Section: Research Findings On the Effect Of Lmtd On The Heat Transfermentioning

confidence: 99%

Improving heat transfer coefficient during double-sided meat frying

Skrypnyk

Bychkov

Molchanova

et al. 2017

EEJET

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Researching of heat transfer in the surface layer of the meat products at bilateral frying under the action of electric current

Abstract: Технологии пищевой, легкой и химической промышленносТи 47 Technology audiT and producTion reserves -№ 4/4(24), 2015,

Cited by 2 publications

References 0 publications

Investigation of the Influence of the Temperature Level on the Bilateral Meat Frying Process

Investigation of the Influence of the Temperature Level on the Bilateral Meat Frying Process

Improving heat transfer coefficient during double-sided meat frying

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