Improvement of IR emitter to create non-reflector dryer for plant raw materials

Yancheva

et al. 2019

EUREKA: Life Sciences

Self Cite

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.

Section: Methodsmentioning

confidence: 99%

Section: Food Science and Technologymentioning

confidence: 99%

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

Yancheva

et al. 2019

EUREKA: Life Sciences

Self Cite

“…For realizing the set aim of eliminating the steam heating way, it is offered to use the modern electric heater -(FFREhRT) [13]. There is also used heating of the mixing device by placing the electric heater in its cavity that in general allowed to increase the heating exchange surface of the apparatus, to provide the stabilizing temperature effect and to shorten the thermal processing duration of raw materials.…”

Section: Methodsmentioning

confidence: 99%

Probation of the Improved Vacuum-Evaporative Apparatus for Producing Concentrated Fruit-Berry Semi-Products

Fedak

et al. 2019

EUREKA: Life Sciences

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The aim of the research is to probate the improved vacuum-evaporative apparatus with a changed heating system and increased heat exchanging surface, designed for producing high-quality concentrated blended fruit-berry compositions. Such constructive solution allows to realize an even stabilizing temperature effect, achieved at the expanse of eliminating a steam heating tunic by using a mixer of the apparatus itself. This approach provides simplification of exploitation conditions of such apparatuses, increases the heat exchanging surface that results in decreasing the thermal processing duration at concentrating natural raw materials with a possibility to create original blended compositions of the high readiness degree on its base. For providing production of concentrated semi-products, it is offered to blend fruit-berry raw materials in integral compositions of the high readiness degree. Food semi-products, obtained by this way, differ by original organoleptic properties and increased structural-mechanical indices that give a possibility of their wide use in different branches of food industry and restaurant economy. There is used a method of determining changes of the obtained structure of blended fruit-berry paste with different ratios of components, using the differential function for distribution of pores by radius that provides determination of an influence of each raw material on the obtained dispersion. It is established, that a composition, based on apple, cranberry and blackberry demonstrates a dispersion decrease at introducing cranberry within 25–35 % and its growth at a concentration increase up to 45 % ( = 1.8 nm). At the apparatus probation there is established the evenness provision of a heat flow from a flexible film resistant electric heater of the radiating type, used for heating. Thus, at the given temperature on the heater surface as 146 °С, a difference of temperature values in control points is within error. The result of the gustatory examination proved an advantage of the obtained blended fruit-berry concentrated semi-product, characterized by the homogenous structure with a peasant color and original taste qualities. The offered innovative construction-technological idea allows to produce high-quality concentrated products at using the improved equipment with the even stabilizing temperature effect, decreased metal consumption and increased exploitation indices

“…Among modern energy-and metal-efficient radiating elements, a flexible film resistive electric heater of radiative type (FFREhRT) is most widely used [15]. Taking into consideration the design and technical parameters, presented in paper [16], it is the reasonable solution for the creation of modern low-temperature plants of the reflector-free type.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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

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