Review of Different Thawing Time Prediction Models under Consideration for Process Conditions and Product Characteristics

Góral, Dariusz; Kluza, F.; Spieß, W.; Kozłowicz, Katarzyna

doi:10.17113/ftb.54.01.16.4108

Cited by 14 publications

(5 citation statements)

References 1 publication

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“…The preparation of sausage filling was carried out by an experimental calculation method: using a method that allows one to provide a given ratio of mass fractions of protein, fat and water -P/F/W by purposefully selecting the appropriate meat raw materials [7]. Engineering formulas for calculating the process of defrosting egg components, convenient for use in production conditions, were obtained based on the analysis of a number of mathematical models [8][9][10][11][12][13][14].…”

Section: Methodsmentioning

confidence: 99%

Calculation methods in the meat and egg sausages technology

Agafonychev

Makhonina

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Poultry sausages are available on the Russian market. The solution of the problem of increasing the volume and expanding the range of these products requires the introduction of new technological techniques in the process of its production. It is known that the high quality of boiled and semi-smoked sausages provides an optimal ratio of protein, fat and water in minced meat (P/F/W), but in the framework of traditional technology, due to the heterogeneity of the chemical composition of meat raw materials, it is very difficult to meet this requirement in practice. A solution to this problem is proposed by selecting meat raw materials based on a method that allows providing a given ratio of P/F/W in sausage filling by calculation. Within the framework of traditional technology, the mass fraction of useful egg components in the composition of boiled sausages is limited to 5% -10% due to the occurrence of a specific taste if it is exceeded. As a technological technique that eliminates this drawback, the freezing of egg components before being added to the minced meat was used, which allowed one to increase the mass fraction of egg components in sausages to 35% -45%. The mechanism of changes to which frozen particles of egg components are subject during the preparation and heat treatment of sausage filling is revealed. Based on the knowledge of this mechanism, using the energy balance method, a method for calculating the duration of defrosting egg components of meat and egg products, depending on the mass of particles and the temperature of the minced meat, was developed. The proposed methods are applied in the production of prototypes of products and used in the development of technical documentation for the production of sausages with a high content of egg components.

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Section: Methodsmentioning

confidence: 99%

Calculation methods in the meat and egg sausages technology

Agafonychev

Makhonina

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…There are number of mathematical models developed for this purpose, for example [9,10,11,12,13,14,15].…”

Section: Methodsmentioning

confidence: 99%

Thawing process calculation of egg ingredients particles in minced meat

Agafonychev

Makhonina

2019

Teor. prakt. pererab. mâsa (Print)

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Sausages from poultry meat are present on the domestic market. In this regard, the problem of improving the competitiveness of these products is urgent. One way to solve this problem is to replace part of the raw meat in the minced meat for sausages with chicken egg products (pasteurized liquid egg, egg white, yolk). Using egg products as ingredients of minced meat will help stabilize minced meat for sausages before and after heat treatment, increase the nutritional value of the finished product, and reduce its cost. However, currently, the mass fraction of egg ingredients in meat and egg products formulations does not exceed 5–10 %. This is due to the appearance of a specific taste, if it is exceeded, and because it is impossible to obtain a pattern of egg fragments in the section of the finished products, if necessary. This fact restricts the use of egg products as ingredients of meat and egg products. A technological method to eliminate these problems is freezing egg ingredients before adding to minced meat. In order to control the application of this method, the mechanism of changes in frozen egg ingredients during the preparation and heat treatment of minced meat for sausages is revealed. It was found that at the stage of minced meat mixing, the liquid part of the egg ingredients resulting from the thawing of frozen particles surface mixes with meat ingredients. Moreover, when unmoved relative to the surrounding minced meat, the frozen particles of egg ingredients are caught by the minced meat, and then locally coagulate in the process of meat and egg product heat treatment. The weight of the liquid phase resulting from the thawing of frozen egg ingredient particle and the weight of its remaining local part depend on the duration of the minced meat mixing process, its temperature and particle weight. Based on the knowledge about this mechanism, analytical equations are obtained using the energy balance method. They describe the duration of egg ingredients thawing in meat and egg products depending on the particle weight and the temperature of minced meat. The experimental data of the authors are used as a basis for calculating the process of egg ingredients thawing. The proposed calculation method will allow purposeful controlling the process of change in frozen egg ingredients aggregative state in minced meat for sausages, under production conditions.

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“…During the freezing, packaging and storage of products, significant physical, chemical and biochemical changes may occur as a result of changes in the thermal environment (Góral et al, 2016;Cevoli et al, 2018). When asked about thermal packaging, only 33% of respondents answered that they use it.…”

Section: Consumer Surveymentioning

confidence: 99%

Analysis of Transport Conditions for Frozen Food on the Way from the Shop to Home

Góral-Kowalczyk

Góral

Nakonieczny

2023

Transport and Telecommunication Journal

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The transport of temperature sensitive products takes place under special conditions defined by specific agreements and international standards. The only exception to this rule is consumer transport. This transport is carried out by the consumer and takes place on the way home from the shop. The study examined consumers' awareness of the consumer transport of frozen food and analysed this type of transport in terms of the continuity of the cold chain. Such situation affects the deterioration of frozen food quality especially in case of its later storage in the home freezer. It was found that the average distance that customers cover from shop to home was 4.98 km. They usually used a car and covered this distance in an average of 12.85 minutes. During the summer months, this time is sufficient to partially thaw a package of frozen vegetables. Only 33% of the respondents used insulated bags to protect frozen food on the way home. When analysing the transport of frozen raw material carried out by consumers in real conditions, the use of insulated bags was found to be justified. These bags are able to keep the temperature of the packed raw material below −5°C. It was found that the legal imposition of the necessity to use such bags or the introduction by the manufacturer of frozen food of appropriate packaging protecting the food against transport at inappropriate temperatures in the summer months is necessary.

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Review of Different Thawing Time Prediction Models under Consideration for Process Conditions and Product Characteristics

Cited by 14 publications

References 1 publication

Calculation methods in the meat and egg sausages technology

Calculation methods in the meat and egg sausages technology

Thawing process calculation of egg ingredients particles in minced meat

Analysis of Transport Conditions for Frozen Food on the Way from the Shop to Home

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