Design of an apparatus for low-temperature processing of meat delicacies

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.240675

Keywords:

meat delicacies, low-temperature processing apparatus, temperature field, secondary energy, Peltier elements

Abstract

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

Author Biographies

Andrii Zahorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Production

Oleksander Cherevko, Kharkiv State University of Food Technology and Trade

Doctor of Technical Sciences, Professor

Department of Processes and Equipment Food and Hospitality-Restaurant Industry named after M. Belaev

Aleksey Zagorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Production

Marіna Yancheva, State Biotechnological University

Doctor of Technical Sciences, Professor, Head of Department

Department of Meat Technology

Nina Budnyk, Poltava State Agrarian University

PhD, Associate Professor

Department of Food Production

Yuliya Nakonechna, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Technology of Food Production and Restaurant Management

Natalia Oliynyk, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Technology of Food Production and Restaurant Management

Nadia Novgorodska, Vinnytsia National Agrarian University

PhD, Associate Professor

Department of Food Technologies and Microbiology

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Published

2021-10-31

How to Cite

Zahorulko, A., Cherevko, O., Zagorulko, A., Yancheva, M., Budnyk, N., Nakonechna, Y., Oliynyk, N., & Novgorodska, N. (2021). Design of an apparatus for low-temperature processing of meat delicacies. Eastern-European Journal of Enterprise Technologies, 5(11 (113), 6–12. https://doi.org/10.15587/1729-4061.2021.240675

Issue

Vol. 5 No. 11 (113) (2021): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2021 Andrii Zahorulko, Oleksander Cherevko, Aleksey Zagorulko, Marіna Yancheva, Nina Budnyk, Yuliya Nakonechna, Natalia Oliynyk, Nadia Novgorodska

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