Abstract
The article considers the process of baking minced fish products in the convection mode in a combi steamer as an alternative to roasting them. There has been developed an optimization technique to determine the optimal technological parameters of heat treatment in a combi steamer. Optimization of technological parameters of heat treatment was carried out on the basis of mathematical modeling. To do this, there were used the methods of correlation-regression and variance analysis. An optimization mathematical model consisting of a target function and a system of constraints was constructed. The target function is a two-factor regression model that functionally relates the output of finished products (optimization parameter), temperature, and duration of the baking process. The target function was subject to conditional maximization. The system of constraints consists of one equation and four inequalities. These restrictions take into account the culinary readiness and organoleptic properties of products, energy costs, as well as the range of temperature changes in the working chamber of the combi steamer. The maximum value of the target function, subject to all restrictions, was found in MS Excel software by using the generalized reduced gradient method. In the result, the optimal technological parameters of heat treatment process in the combi steamer were the following: temperature = 231°C, process duration = 11 minutes. At the same time, the yield of finished fish minced products made 86.7%, and energy costs did not exceed 1 kWh. The results obtained have been confirmed experimentally. The finished products have high organoleptic qualities: the total score = 19.5. The nutritional and energy value of tilapia meatballs was determined. In 100 g of product the amount of protein = 12.8 g, fats =3.8 g, carbohydrates = 11.4 g, energy value = 128 kcal.
Highlights
The article considers the process of baking minced fish products in the convection mode in a combi steamer as an alternative to roasting them
An optimization mathematical model consisting of a target function and a system of constraints was constructed
The target function is a two-factor regression model that functionally relates the output of finished products, temperature, and duration of the baking process
Summary
Астраханский государственный технический университет, Астрахань, Российская Федерация. Для определения оптимальных технологических параметров термической обработки в пароконвектомате разработана методика оптимизации. Целевая функция представляет собой двухфакторную регрессионную модель, которая функционально связывает выход готовых изделий (параметр оптимизации), температуру и продолжительность процесса запекания. При этом выход готовых рыбных фаршевых изделий составил 86,7 %, а энергетические затраты не превышают 1 кВт·ч. В. Оптимизация технологических параметров термической обработки рыбных фаршевых изделий в пароконвектомате // Вестник Астраханского государственного технического университета. Но для использования этой технологии необходимо определить оптимальные технологические параметры термообработки (температуру и продолжительность процесса запекания), которые позволят снизить энергетические затраты, увеличивая при этом экономическую эффективность производства. Целью данного научного исследования являлось совершенствование технологии рыбных фаршевых изделий путем оптимизации технологических параметров термической обработки в пароконвектомате. Для определения целевой функции процесса термической обработки в пароконвектомате y = f (T,τ) составили план эксперимента
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