Abstract
This article contains a description of the developed installation for salting and heat treatment of raw meat, which allows accelerate the salting process due to electrophysical effects. To provide the population with quality products from small-sized meat raw materials with reduced energy consumption, it is necessary to create rational conditions for their processing, ensuring the intensification of production processes based on the use of non-traditional types of energy carriers, and in particular electromagnetic waves of ultrahigh frequency. When raw materials are introduced into the resonator chamber in the developed installation, a traveling component appears in the standing wave, which transfers energy from the source to the raw material, which ensures its heating.
Highlights
According to static data for 2017, the total amount of processed subproducts in the Russian Federation is 60.57 thousand tons, in the Nizhny Novgorod region 0.38 thousand tons, in the Chuvash Republic - 0.48 thousand tons
When raw meat is introduced into the standing wave, a running component appears in the latter, which transfers energy from the source to the raw material, which ensures its heating
Intensification of production processes based on the use of non-traditional types of energy carriers, and in particular, electromagnetic waves of the microwave frequency and the electrohydraulic effect [1]
Summary
According to static data for 2017, the total amount of processed subproducts (liver of cattle and pigs, heart and muscle stomach of birds) in the Russian Federation is 60.57 thousand tons, in the Nizhny Novgorod region 0.38 thousand tons, in the Chuvash Republic - 0.48 thousand tons. With the increase in livestock production, the question of rational use of by-products arises. Such raw materials are mainly sold without processing. Due to its specific features, microwave heating allows to intensify the heat-mass transfer and diffusion processes in the conditions of heat and moisture processing of raw meat. When raw meat is introduced into the standing wave, a running component appears in the latter, which transfers energy from the source to the raw material, which ensures its heating. Intensification of production processes based on the use of non-traditional types of energy carriers, and in particular, electromagnetic waves of the microwave frequency and the electrohydraulic effect [1]. Microwave energy plays a significant role in food processing [2,3]
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