Design of a universal low-temperature rotary apparatus for making meat and vegetable products considering the integrated adaptive mechanism

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.305550

Keywords:

meat-vegetable products, multicomponent vegetable dried semi-finished product, frameless technology, temperature field uniformity

Abstract

The object of this study is the implementation of low-temperature processes for the production of meat and vegetable products under the conditions of adding a dried semi-finished product of a high degree of readiness to the recipe when using the designed universal rotary device of continuous action. The rotary device of continuous action for low-temperature processing of meat and vegetable products with a cylindrical working chamber is heated by a film-like resistive electronic heater of the radiating type. It has a stationary wall (with a technical door for unloading and loading the device) and a technical wall (with an opening angle of 90°). On the inner surfaces of the walls, inclined converging ribs with an angle of 25° are installed, which are covered with an electric heater. Semi-finished meat and vegetable products are loaded onto carts with technological containers and mounted on a frameless drum (rotation frequency 0.03...0.06 s–1). The device converts secondary thermal energy into low-voltage power supply voltage (~3...8 W) for autonomous operation of fans.

The proposed integrated adaptive mechanism for the system of complex interaction of the agricultural, processing, and production sectors implies the formation of resource efficiency of production processes from "farm to table". The designed device implements the process of frying meat-vegetable bread under conditions of reaching 80 °C in the center of the product. The obtained temperature field data confirm the uniformity of the temperature field during frying of the product (cooking readiness of the product at the initial weight of 650±20 g – 4.0 hours). The introduction of a multicomponent dried fraction based on potatoes, Jerusalem artichokes, zucchini, and carrots into the recipe of meat-vegetable bread reduces the weight loss of the semi-finished product during frying by 12.3 %. It increases the content of calcium, phosphorus, vitamin C accompanied with a decrease in energy value by 28.1 %

Author Biographies

Andrii Zahorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Production

Nataliia Penkina, State Biotechnological University

PhD, Associate Professor, Dean

Departments of Trade, Hotel and Restaurant and Customs Affairs

Tetiana Zhelieva, State Biotechnological University

PhD, Associate Professor

Department of Meat Technology

Hanna Chmil, State Biotechnological University

Doctor of Economic Sciences, Professor

Department of Marketing, Reputation Management and Customer Experience

Maksym Prykhodko, State Biotechnological University

PhD student

Department of Management, Business and Administration

Oleksandr Kobets, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Tractors and Agricultural Machinery

Svitlana Nuzhna, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Information Systems and Technologies

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Design of a universal low-temperature rotary apparatus for making meat and vegetable products considering the integrated adaptive mechanism

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Published

2024-06-29 — Updated on 2024-06-28

How to Cite

Zahorulko, A., Penkina, N., Zhelieva, T., Chmil, H., Prykhodko, M., Kobets, O., & Nuzhna, S. (2024). Design of a universal low-temperature rotary apparatus for making meat and vegetable products considering the integrated adaptive mechanism. Eastern-European Journal of Enterprise Technologies, 3(11 (129), 14–24. https://doi.org/10.15587/1729-4061.2024.305550

Issue

Vol. 3 No. 11 (129) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Andrii Zahorulko, Nataliia Penkina, Tetiana Zhelievа, Hanna Chmil, Maksym Prykhodko, Oleksandr Kobets, Svitlana Nuzhna

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