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

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.154950

Keywords:

meat semi-finished products, low temperature, IR-radiation, mobility, portability

Abstract

The daily increasing demand for meat products with original taste properties causes the need to improve processing of meat raw material. This applies not only to the technology of preparation of raw material, for example its preliminary keeping in various marinades and spices. It is the equipment for manufacturing crust-free meat products that is of great importance.

The proposed innovative solution for the development of the plant for low-temperature treatment of meat products by infrared radiation has some design and technological features. Mobility and portability are ensured thanks to easy movement in space. The use of a flexible film resistive electric heater of the radiative type ensures an even distribution of the heat flow and makes it possible to repeat the internal geometry of the operating chamber of the plant. The designed equipment is capable to operate in a sparing low-temperature treatment mode (63…85 °С) with simplified automation of the technological process. The feature of the plant is the ability to use secondary heat coming from the working space of the plant, by absorbing it by the absorbing screen. Its further transformation by conductive heat exchange between the absorbing screen and Peltier elements provides two structural advantages at the same time. Firstly, there occurs low-voltage of supply, which is used for the operation of exhaust fans. It was established that this voltage is formed when the temperature of a meat product reaches the range of 30...35 °C. Secondly, the internal technical space cools down because the temperature of the outer surface of Peltier elements is 10...15 °C. Thus, there is no need for thermal insulation of the plant.

It was found that for tender pork, the treatment temperature is 53...80 °C with the duration of 5.0...8.0 hours; 55…80 °C with the duration of 5.0...9.5 hours for tough pork; 65 ...80 °C with the duration of 4.5...6.0 hours for poultry; 55…80 °C with the duration of 5.0...8.0 hours for tender beef; respectively, 58…83 °C with the duration of 5.0...10.0 hours for tough beef. Degustation results prove the original organoleptic properties and the effectiveness of using the plant.

Author Biographies

Andrii Zahorulko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Senior Lecturer

Department of Processes, Devices and Automation of Food Production

Aleksey Zagorulko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Processes, Devices and Automation of Food Production

Maryna Yancheva, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of Department

Department of Meat Technology

Maksym Serik, Educational and Scientific Institute of Food Technology and Business Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor, Director of Educational and Scientific Institute

Department of Chemistry, Microbiology and Food Hygiene

Sergei Sabadash, Sumy National Agrarian University H. Kondratieva str., 160, Sumy, Ukraine, 40021

PhD, Associate Professor

Department of Engineering Technology of Food Production

Marina Savchenko-Pererva, Sumy National Agrarian University H. Kondratieva str., 160, Sumy, Ukraine, 40021

PhD, Associate Professor

Department of Engineering Technology of Food Production

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Published

2019-01-22

How to Cite

Zahorulko, A., Zagorulko, A., Yancheva, M., Serik, M., Sabadash, S., & Savchenko-Pererva, M. (2019). Development of the plant for low-temperature treatment of meat products using ir-radiation. Eastern-European Journal of Enterprise Technologies, 1(11 (97), 17–22. https://doi.org/10.15587/1729-4061.2019.154950

Issue

Vol. 1 No. 11 (97) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2019 Andrii Zahorulko, Aleksey Zagorulko, Maryna Yancheva, Maksym Serik, Sergei Sabadash, Marina Savchenko-Pererva

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