KINETICS AND ENERGY OF POULTRY MEAT DEHYDRATION IN VACUUM AND MICROWAVE FIELD CONDITIONS

L Melnyk,N Povarova,O Burdo

doi:10.15673/fst.v12i4.1218

Abstract

The article presents the results of obtaining dried poultry meat under vacuum conditions using ultrahigh electromagnetic energy sources. A characteristic of the most common principles of drying is presented, which shows that the trends in the technology of drying technology is a reduction of specific energy consumption. From literary sources it is known that this is the best way to preserve meat protein in the native state. This method of drying leads to the release of a large amount of heat, resulting in evaporation can occur at a low temperature. The heat dissipated is spent exclusively on the evaporation of moisture without heating the fabric of the product. The rational modes of microwave-vacuum drying for meat semifinished products are determined. Drying was carried out at a temperature below 40°C and a pressure of 8 kPa with simultaneous processing by an electromagnetic field at a frequency of 2.7 GHz. This contributes to the intensive evaporation of moisture without a significant change in the structure of the surface layer, reducing the length of processing. Microwave-vacuum drying provides high functional and technological properties, namely: moisture-binding ability, water-retaining, fat-retaining ability and mass fraction of residual moisture, and better organoleptic characteristics. According to the sensory evaluation, the samples studied had a more fragile consistency, characterized by dry powders, a pleasant taste and a flavor similar to boiled chicken meat. The article shows the dependence of the mass of condensate on the duration of drying. On the basis of what was determined the duration of drying of the meat additive, which is 3 hours, while the mass fraction of residual moisture is 4.5%. It was established that obtaining dried meat semis from poultry meat under vacuum conditions using ultra high frequency electromagnetic energy sources allows to receive products with less energy and for a shorter period of production.

Highlights

The growing level of production and consumption of poultry meat requires from producers development of more modern and perspective niche of food, expansion of assortment and development of technologies of new products of high quality and nutritional value, resistant to bacterial damage with prolonged storage [1]
The production of dried meat is perspective, the technology of which allows products with high protein content and mineral components to minimize destructive changes in biological components, which allows to classify them as products of high nutritional value
The development of dry meat products technologies is associated with the use of new types of meat, the combination of it with plant fillers, the development of innovative methods of drying and packaging products aimed at increasing the consumer properties and hygienic quality of products

Summary

Introduction

The growing level of production and consumption of poultry meat requires from producers development of more modern and perspective niche of food, expansion of assortment and development of technologies of new products of high quality and nutritional value, resistant to bacterial damage with prolonged storage [1]. Such drying leads to the release of a large amount of heat, which is spent solely on the evaporation of moisture without heating the fabric of the product, resulting in evaporation that can occur at a low temperature This contributes to the intensive evaporation of moisture without a significant change in the structure of the surface layer, reducing the length of processing, preservation of biologically active components of raw materials, dying of microbial cells and inactivation of enzymes [10]. In the process of work the method of drying poultry meat in vacuum with the use of ultra high frequency electromagnetic energy sources to provide products with high functional and technological properties, such as: waterbinding, water-retaining, fat-retaining capacity, with lower energy consumption and for a shorter term of work, was used [11,12]. Along with the traditional conductive and convective, the principles of filtration [17] and drying with combined heat approach appeared [18] (Table 2)

The removal of moisture from capillaries and pores

Conclusions