Abstract
The elaboration and introduction of the new high-energetic and resource effective equipment in the activity of food industrial enterprises, including restaurant economy is an urgent scientific problem. The most important role at that is played by the unit energetic consumption of energetic processes, which decrease allows to receive an economic effect. The rise of the energetic effectiveness of technological processes of fried meat products manufacturing is possible at the expanse of combining traditional and non-traditional (physical and electrophysical) processing methods. The use of combined thermal processing methods allows to raise the effectiveness of heat conduction from heating environments to a product. The aim of the research was the determination of the frying surfaces temperature at the bilateral heat supply for a value of the mean integral temperature pressure and frying process duration, ready product output and unit energy consumption. The change of the initial temperature level of the frying process has an essential influence on the mean integral temperature pressure between a frying surface and product surface layer. The temperature decrease of frying surfaces from 423 К to 393 К leads to the decrease of the mean integral temperature pressure between a frying surface temperature and product surface one by 4 К by the nonlinear law, and allows to raise the coefficient of heat conduction through steam layers. It was proved, that the bilateral frying of natural products of meat at the surfaces temperature 393 К allows to decrease the process duration by 6 s, to raise the ready product output by 3,3% and to decrease the unit electric energy consumption by 0,023 kW·hour/kg comparing with the bilateral frying at the surfaces temperature 423 К.
Highlights
Conductive frying is the one of most spread processes of a thermal processing of natural meat products at enterprises of restaurant economy
(2017), «EUREKA: Life Sciences» Number 4 cause leads to heterocyclic aromatic amines creation and accumulation in it [1], especially by the temperature and duration of the thermal processing [2]
The process of natural meat products frying is long in time and needs the essential energy consumption
Summary
Conductive frying is the one of most spread processes of a thermal processing of natural meat products at enterprises of restaurant economy. The necessary condition of receiving a frying product by the conductive way is the permanent keeping of the high-temperature regime Such cooking regime negatively influences the quality of a ready product, be-. Mutagens content in ready products rises proportionally to the temperature of the thermal processing, and mutagenicity of forcemeat, fried at the temperature 473 K, is almost twice higher than of one, fried at 423 K [2, 3]. The process of natural meat products frying is long in time and needs the essential energy consumption. The unit energy source consumption decrease, losses of the ready product mass and shortening of the meat bilateral frying duration is an urgent task
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