Substantiation of amplitude-frequency characteristics and design parameters of the vibration exciter of the separator of volume vibrations

The main process in the technology of natural marinated semi-finished meat products is the marinating process, which depends on the marinating method, temperature conditions, and composition of the marinade mixture. To enhance the distribution of marinades within the meat, mechanical processing of the raw material is necessary, specifically using the massaging process, to achieve uniform distribution of curing agents, changes in structure, and increased activity of enzymatic systems utilized in marinades. The main goal of this study is to model the massaging process, which allows the processing of the obtained experimental data in the form of a criterion equation. For the research, 8 samples were used, including 3 experimental pork samples and 1 control, as well as 3 experimental beef samples and 1 control. The main components of the samples include pork meat, beef meat, canola oil, sunflower oil, olive oil, curing ingredients, spices and seasonings, bromelain enzyme, and yeast extract. To carry out the massaging process in the investigated procedure, a massager of the model MAL 50-1500 was employed. The research results indicate that the determined mass transfer equation demonstrates a predominant influence in the investigated massaging process, involving changes in the concentration of sunflower, canola, and olive oil in the product, affecting the diffusion coefficient, size of dispersed phase particles, and mass transfer coefficient within the load.

“…The product's density is assumed as follows: for pork semi-finished products, it is ρ = 1030 kg/m³; for beef semi-finished products of grade II, it is ρ = 1087 kg/m³ [28].…”

Section: Resultsmentioning

confidence: 99%

Physical and mathematical modelling of the massing process of marinated pork and beef preparation technology

Palamarchuk,

Shtonda,

Semeniuk

et al. 2023

“…To reach such goal, producers use the most often the specific culture of Stарhуlососсus саrnоsus [48], [49]. The special analysis of the kinetics of reduction of nitrate ion by this culture showed its completeness in boiled sausages [50].…”

Section: Resultsmentioning

confidence: 99%

The study of the intensification of technological parameters of the sausage production process

Bal-Prylypko

Yancheva

Паска

et al. 2022

One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain Staphylococcus carnosus, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.

The intensification of dehydration process of pectin-containing raw materials

Palamarchuk

Zozulyak

Mushtruk

et al. 2022

Self Cite

The process of intensifying dehydration of pectin-containing raw materials by using centrifugation with simultaneous application of low-frequency oscillations to the working container creates an electroosmotic effect in unilateral diffusion to improve the filtration process. It is established that to reduce the technological resistance in the presented methods; it is necessary to create a fluidized bed of products due to the oscillating motion of the working capacity. An experimental vibration unit has been developed to determine the rational parameters of the vibrocentric moisture removal process using the electroosmotic effect. It is proved that the complex of the designed equipment provides consecutive carrying out of three-stage vibration filtration-convective drying of high-moisture production by an alternation of action of a stream of the heat carrier, an electromagnetic field, low-frequency fluctuations. According to the research results, the dependences of the kinetics of the moisture diffusion process on the electric field strength are obtained; frequency of electric current and duty cycle of pulses, which allowed to optimize the process parameters according to the criteria of minimizing energy consumption. It was found that the processing time to achieve the desired humidity with the application of vibration, filtration, and electroosmotic effect was twice less than for filtration drying in a fixed bed. In combination with the noted physical and mechanical factors, the proposed technology improves the technical and economic parameters of the studied process.