Development of a physical-mathematical model for the process of crystallization of meat systems

Yancheva, Maryna; Дроменко, Олена Борисівна; Потапов, В. А.; Гринченко, Ольга Олексіївна; Желєва, Тетяна Сергіївна

doi:10.15587/1729-4061.2018.120793

Cited by 7 publications

(5 citation statements)

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“…The classic methods for low-temperature treatment of meat raw material include cooling, which has three variants: slow, fast and "shock" [7]. However, in most cases cooling is characterized by high energy consumption, technical difficulty and capital costs of its implementation, in this case, it makes it possible to obtain the product that is ready to use [8,9]. Today a more modern method of low-temperature treatment of meat products is Sous vide, which is based on cooking food by its vacuuming and keeping in a water bath [10].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of the plant for low-temperature treatment of meat products using ir-radiation

Zahorulko

Zagorulko

Yancheva

et al. 2019

EEJET

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Щоденне зростання попиту на м'яснi вироби з оригiнальними смаковими властивостями обумовлює потребу в удосконаленнi переробки м'ясної сировини. Це стосується не лише технологiї пiдготовки сировини, наприклад попереднього її витримування в рiзноманiтних маринадах та приправах. Важливе значення має саме обладнання для виготовлення м'ясних виробiв без скоринки. Запропоноване iнновацiйне рiшення з розробки апарата для низькотемпературної обробки м'ясних виробiв IЧ-випромiнюванням має певнi конструктивно-технологiчнi особливостi. Завдяки легкому перемiщенню в просторi забезпечується його мобiльнiсть i портативнiсть. Використання в ролi нагрiвача гнучкого плiвкового резистивного електронагрiвача випромiнювального типу забезпечує рiвномiрний розподiл теплового потоку та дозволяє повторити внутрiшню геометрiю робочої камери апарата. Розроблене обладнання здатне працювати в щадному низькотемпературному режимi обробки (63...85 °С) зi спрощеною автоматизацiєю технологiчного процесу. Особливiстю апарата є можливiсть використання вторинної теплот,и яка надходить вiд робочого простору апарата, шляхом поглинання її поглинальним екраном. Подальше її перетворення шляхом кондуктивного теплообмiну мiж поглинальним екраном та елементами Пельтьє, забезпечує одночасно двi конструктивнi переваги. По-перше, утворюється низьковольтна напруга живлення, яка використовується для роботи витяжних вентиляторiв. Виявлено, що така напруга утворюється iз досяг- ненням температури м'ясного виробу в межах 30...35 °С. По-друге, охолоджується внутрiшнiй технiчний простiр, оскiльки температура зовнiшньої поверхнi елементiв Пельтьє становить 10...15 °С. Отже, зникає необхiднiсть у теплоiзоляцiї апарата. Установлено, що для м'якої свинини температура обробки становить 53...80 °С iз тривалiстю 5,0...8,0 год; для твердої свинини 55...80 °С iз тривалiстю 5,0...9,5 год. Для м'яса птицi 55...80 °С iз тривалiстю 4,5...6,0 год; для м'якої яловичини 55...80 °С iз тривалiстю 5,0...8,0 год. А жорсткої яловичини вiдповiдно 58...83 °С iз тривалiстю 5,0...10,0 год. Результати дегустацiї пiдтверджують оригiнальнi органолептичнi властивостi та ефективнiсть використання апаратаКлючовi слова: м'яснi напiвфабрикати, низька температура, IЧ-випромiнювання, портативнiсть, елементами Пельтьє, оригiнальнi властивостi UDC 637.5

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of the plant for low-temperature treatment of meat products using ir-radiation

Zahorulko

Zagorulko

Yancheva

et al. 2019

EEJET

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“…For today just low-temperature processing is spreading more and more in many countries of the world at making high-quality meat culinary products with original taste properties [5]. One of classic methods of the low-temperature processing of meat products is cooling [6], but it is of high energy-consumption, technical complicacy of maintenance and essential capital costs at realization, and above all doesn't provide products, ready for consumption [7,8]. One of known methods of the modern low-temperature processing of meat products is Sous vide, based on preliminary preparation of vacuumed food in a water bath [9], but this technology is not completely studied in the aspect of the influence of different technological factors on it, namely: physical-chemical changes of processed raw materials [10].…”

Section: Food Science and Technologymentioning

confidence: 99%

Probation of the Apparatus for Low-Temperate Processing of Meat Culinary Products by Ir-Radiation

Zahorulko

Zagorulko

Yancheva

et al. 2019

EUREKA: Life Sciences

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The improvement of existent technological processes of making meat culinary products and development of the correspondent principally new resource-effective equipment is an urgent task. There was probated the developed apparatus of the low-temperature processing of meat culinary products by IR-radiation with the further qualitative assessment of ready culinary products for solving it. The results of the conducted studies provide making high-quality, juicy meat products without a crust that generally provides spreading the assortment of products under conditions of their low-temperature processing in a price category, attractive for a consumer. A flexible film resistive electric heater of the radiating type (FFREhRT) was used as a heating element for providing the even low-temperature processing of meat products at the expanse of taking the working geometry of a chamber of the apparatus by it. For providing the autonomy of the work of air-ejecting ventilators, there was offered to use Peltier elements that allow to transform secondary heat of FFREhRT in the low-voltage feeding tension and to provide cooling of the external surface of the apparatus synchronously. The apparatus is mobile that provides its displacement directly in places of realization. At the studies, there was established the culinary readiness degree of meat products of the spheric form with diameter 0,1±0,01m by reaching temperature 53…85 оС in the product center. The evenness of the heat flow distribution within the working chamber was proved by the data, obtained from thermocouples, placed on the metal spheric model of a meat product sample in real time by 7 thermocouples. As a result of analyzing the geometric model of placing Peltier elements, it has been established, that for providing the low-voltage tension of ventilators at level 3,55 V, 10 successively connected elements are necessary. The offered innovative construction-technological solutions allow to make high-quality, juicy meat products without a crust that generally provides spreading the assortment of products under conditions of their low-temperature processing.

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“…The value of heat capacity in the phase change region is not included in equation (1) due to its general nature. In equation (2), this drawback is eliminated, but the member considering heat capacity of phase change is based on the derivative of the frozen-out water portions, which is determined by empirical methods that do not have a satisfactory physicochemical basis [3,4,5,11]. In this regard, difficulties arise in determining the extreme values of heat capacity, as well as in determining the start of melting or the end of freezing.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, several studies were conducted on processes of freezing and thawing, considering their effect on product quality [11,12,13,14,15,16,17,18,19,20].…”

Section: Introductionmentioning

confidence: 99%

Calculation of Heat Capacity in Meat During Its Freezing Considering Phase Change

Berezovskiy

Королев

Sarantsev

2020

Teor. prakt. pererab. mâsa (Print)

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As a consequence of insufficient study of water phase change in meat accompanied by water crystallization, its modeling is currently based on the empirical dependence of the frozen water portion on temperature. Such model does not allow answering a number of questions such as of metrological order, and also of physicochemical interpretation of processes occurring in meat during water crystallization. In this paper, we propose an approach to modeling the phase change process of meat during its freezing on the basis of the phonon theory of Debye crystallization, which allows to obtain physically justified dependences of heat capacity on temperature in the phase change region. The obtained dependences may serve as a simple method for calculating the heat capacity of meat in the temperature range of 113 K to the cryoscopic temperature of the given meat type, or as a basis for the analysis and correction of factors affecting the meat freezing in the temperature range of the phase change.

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Development of a physical-mathematical model for the process of crystallization of meat systems

Cited by 7 publications

References 0 publications

Development of the plant for low-temperature treatment of meat products using ir-radiation

Development of the plant for low-temperature treatment of meat products using ir-radiation

Probation of the Apparatus for Low-Temperate Processing of Meat Culinary Products by Ir-Radiation

Calculation of Heat Capacity in Meat During Its Freezing Considering Phase Change

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