Design of an apparatus for low-temperature processing of meat delicacies
Culinary meat products, in particular, delicacies, account for a significant share of the diet in many countries of the world, predetermining the need to introduce innovative solutions for the production of products of a wide range of use with original taste properties. A structure of the device f...
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PC Technology Center
2021
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oai:doaj.org-article:cbc858bc2a404ad88f5b0be06983d9de2021-11-04T14:15:33ZDesign of an apparatus for low-temperature processing of meat delicacies1729-37741729-406110.15587/1729-4061.2021.240675https://doaj.org/article/cbc858bc2a404ad88f5b0be06983d9de2021-10-01T00:00:00Zhttp://journals.uran.ua/eejet/article/view/240675https://doaj.org/toc/1729-3774https://doaj.org/toc/1729-4061Culinary meat products, in particular, delicacies, account for a significant share of the diet in many countries of the world, predetermining the need to introduce innovative solutions for the production of products of a wide range of use with original taste properties. A structure of the device for low-temperature processing of meat delicacies involving the heating of the working surface with a flexible film resistive electric heater of radiative type has been developed. Temperature control is carried out with a needle thermocouple. That makes it possible to cool the delicacy to 25...30 °C by autonomous fans during the conversion of secondary thermal energy by Peltier elements. It was established that the low voltage at the temperature of 70...80 °C is 4...6 W, and, at 25...30 °C, it is, respectively, 1.5...3 W. A comparative analysis has been performed of the heat treatment of meat delicacy in the traditional way and in the developed apparatus upon reaching 71...75 °C inside the product. The temperature for a traditional machine, after 5 minutes of processing, is 15...17 °C at the contact surface and 8 °C at the center. For the model structure, the temperature of the contact surface is 7...8 °C, and 4...5 °C in the center. After 25 minutes of processing in the traditional way, the temperature in the center was 17...18 °C, in the near-wall layers ‒ 60 °C. In the model structure, 8...9 °C, at a temperature of the near-wall layers of 25 °C. The temperature difference from the center to the near-wall layer, depending on the processing time in the traditional way, ranges from 10 to 50 °C, and, in the model apparatus, from 4 to 24 °C. The model device provides a uniform heat supply under conditions of achievement of 71…75 °C in the center of a product with a reduction of specific cost by 2.6 times in comparison with a traditional technique. The ham prepared in the developed apparatus is characterized by uniform coloration, juiciness, and natural original tasteAndrii ZahorulkoOleksander CherevkoAleksey ZagorulkoMarіna YanchevaNina BudnykYuliya NakonechnaNatalia OliynykNadia NovgorodskaPC Technology Centerarticlemeat delicacieslow-temperature processing apparatustemperature fieldsecondary energypeltier elementsTechnology (General)T1-995IndustryHD2321-4730.9ENRUUKEastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (113), Pp 6-12 (2021) |
| institution |
DOAJ |
| collection |
DOAJ |
| language |
EN RU UK |
| topic |
meat delicacies low-temperature processing apparatus temperature field secondary energy peltier elements Technology (General) T1-995 Industry HD2321-4730.9 |
| spellingShingle |
meat delicacies low-temperature processing apparatus temperature field secondary energy peltier elements Technology (General) T1-995 Industry HD2321-4730.9 Andrii Zahorulko Oleksander Cherevko Aleksey Zagorulko Marіna Yancheva Nina Budnyk Yuliya Nakonechna Natalia Oliynyk Nadia Novgorodska Design of an apparatus for low-temperature processing of meat delicacies |
| description |
Culinary meat products, in particular, delicacies, account for a significant share of the diet in many countries of the world, predetermining the need to introduce innovative solutions for the production of products of a wide range of use with original taste properties.
A structure of the device for low-temperature processing of meat delicacies involving the heating of the working surface with a flexible film resistive electric heater of radiative type has been developed. Temperature control is carried out with a needle thermocouple. That makes it possible to cool the delicacy to 25...30 °C by autonomous fans during the conversion of secondary thermal energy by Peltier elements. It was established that the low voltage at the temperature of 70...80 °C is 4...6 W, and, at 25...30 °C, it is, respectively, 1.5...3 W. A comparative analysis has been performed of the heat treatment of meat delicacy in the traditional way and in the developed apparatus upon reaching 71...75 °C inside the product.
The temperature for a traditional machine, after 5 minutes of processing, is 15...17 °C at the contact surface and 8 °C at the center. For the model structure, the temperature of the contact surface is 7...8 °C, and 4...5 °C in the center. After 25 minutes of processing in the traditional way, the temperature in the center was 17...18 °C, in the near-wall layers ‒ 60 °C. In the model structure, 8...9 °C, at a temperature of the near-wall layers of 25 °C. The temperature difference from the center to the near-wall layer, depending on the processing time in the traditional way, ranges from 10 to 50 °C, and, in the model apparatus, from 4 to 24 °C. The model device provides a uniform heat supply under conditions of achievement of 71…75 °C in the center of a product with a reduction of specific cost by 2.6 times in comparison with a traditional technique. The ham prepared in the developed apparatus is characterized by uniform coloration, juiciness, and natural original taste |
| format |
article |
| author |
Andrii Zahorulko Oleksander Cherevko Aleksey Zagorulko Marіna Yancheva Nina Budnyk Yuliya Nakonechna Natalia Oliynyk Nadia Novgorodska |
| author_facet |
Andrii Zahorulko Oleksander Cherevko Aleksey Zagorulko Marіna Yancheva Nina Budnyk Yuliya Nakonechna Natalia Oliynyk Nadia Novgorodska |
| author_sort |
Andrii Zahorulko |
| title |
Design of an apparatus for low-temperature processing of meat delicacies |
| title_short |
Design of an apparatus for low-temperature processing of meat delicacies |
| title_full |
Design of an apparatus for low-temperature processing of meat delicacies |
| title_fullStr |
Design of an apparatus for low-temperature processing of meat delicacies |
| title_full_unstemmed |
Design of an apparatus for low-temperature processing of meat delicacies |
| title_sort |
design of an apparatus for low-temperature processing of meat delicacies |
| publisher |
PC Technology Center |
| publishDate |
2021 |
| url |
https://doaj.org/article/cbc858bc2a404ad88f5b0be06983d9de |
| work_keys_str_mv |
AT andriizahorulko designofanapparatusforlowtemperatureprocessingofmeatdelicacies AT oleksandercherevko designofanapparatusforlowtemperatureprocessingofmeatdelicacies AT alekseyzagorulko designofanapparatusforlowtemperatureprocessingofmeatdelicacies AT marínayancheva designofanapparatusforlowtemperatureprocessingofmeatdelicacies AT ninabudnyk designofanapparatusforlowtemperatureprocessingofmeatdelicacies AT yuliyanakonechna designofanapparatusforlowtemperatureprocessingofmeatdelicacies AT nataliaoliynyk designofanapparatusforlowtemperatureprocessingofmeatdelicacies AT nadianovgorodska designofanapparatusforlowtemperatureprocessingofmeatdelicacies |
| _version_ |
1718444868416569344 |