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

Andrii Zahorulko,Aleksey Zagorulko,Nina Budnyk,Marіna Yancheva,Nadia Novgorodska,Yuliya Nakonechna,Oleksander Cherevko,Natalia Oliynyk

doi:10.15587/1729-4061.2021.240675

Abstract

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

Highlights

Meat products are one of the main food items in many countries around the world, manufactured according to a variety of culinary and industrial technologies using heat and mass exchange equipment
The range of meat delicacies can be presented in a variety of forms, in particular ham, pate, roll, saltison, etc., which are produced using technologies known in the years of our era [1,2,3]
It is a relevant task to design an effective apparatus for low-temperature processing of meat delicacies when using a modern resource-efficient heater of the radiative type, characterized by portability, functionality to ensure the original organoleptic properties of meat delicacies

Summary

Introduction

Meat products are one of the main food items in many countries around the world, manufactured according to a variety of culinary and industrial technologies using heat and mass exchange equipment. A significant impact on the technological quality of meat delicacies production is exerted by equipment for heat and mass-exchange processing of products, which must meet modern resource-efficient requirements [4]. This approach requires constant development of food industry processes towards improving existing struc-. Achieving resource efficiency in the production of meat delicacies is possible under the conditions of the use of modern heating elements with low energy and metal consumption, regulated temperature influence, ease of maintenance, and ensuring the possibility of using secondary energy. It is a relevant task to design an effective apparatus for low-temperature processing of meat delicacies when using a modern resource-efficient heater of the radiative type, characterized by portability, functionality to ensure the original organoleptic properties of meat delicacies

Objectives

Methods

Conclusion