Abstract
The daily increasing demand for meat products with original taste properties causes the need to improve processing of meat raw material. This applies not only to the technology of preparation of raw material, for example its preliminary keeping in various marinades and spices. It is the equipment for manufacturing crust-free meat products that is of great importance. The proposed innovative solution for the development of the plant for low-temperature treatment of meat products by infrared radiation has some design and technological features. Mobility and portability are ensured thanks to easy movement in space. The use of a flexible film resistive electric heater of the radiative type ensures an even distribution of the heat flow and makes it possible to repeat the internal geometry of the operating chamber of the plant. The designed equipment is capable to operate in a sparing low-temperature treatment mode (63…85 °С) with simplified automation of the technological process. The feature of the plant is the ability to use secondary heat coming from the working space of the plant, by absorbing it by the absorbing screen. Its further transformation by conductive heat exchange between the absorbing screen and Peltier elements provides two structural advantages at the same time. Firstly, there occurs low-voltage of supply, which is used for the operation of exhaust fans. It was established that this voltage is formed when the temperature of a meat product reaches the range of 30...35 °C. Secondly, the internal technical space cools down because the temperature of the outer surface of Peltier elements is 10...15 °C. Thus, there is no need for thermal insulation of the plant. It was found that for tender pork, the treatment temperature is 53...80 °C with the duration of 5.0...8.0 hours; 55…80 °C with the duration of 5.0...9.5 hours for tough pork; 65 ...80 °C with the duration of 4.5...6.0 hours for poultry; 55…80 °C with the duration of 5.0...8.0 hours for tender beef; respectively, 58…83 °C with the duration of 5.0...10.0 hours for tough beef. Degustation results prove the original organoleptic properties and the effectiveness of using the plant.
Highlights
The constant demand for meat products in many countries of the world stimulates the development of food industry by improving equipment for thermal treatment of various meat raw materials [1]
The aim of this study is to develop a modern mobile and portable resource saving plant for low-temperature treatment of meat products by IR-radiation
That is why we proposed the innovative solution for the development of the plant for low-temperature treatment of meat products by IR-radiation to ensure mobility, portability, and ease of use
Summary
The constant demand for meat products in many countries of the world stimulates the development of food industry by improving equipment for thermal treatment of various meat raw materials [1]. One of the major tasks of improvement of the heat treatment of meat raw materials is to reduce the technological losses of products’ weight at all stages of their production with simultaneous ensuring high quality indicators. This is only possible under condition of using low-temperature treatment of meat raw materials using modern low-power and low metal consumption heating elements, based of infrared radiation. This plant must be mobile, portable and ensure high-quality manufacturing of meat products with the original organoleptic properties
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