Researching of heat transfer in the surface layer of the meat products at bilateral frying under the action of electric current

Authors

  • Олександр Іванович Черевко Kharkiv State University of Food Technology and Trade, Str. Klochkivska 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-6047-8186
  • Вячеслав Олександрович Скрипник Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», Str. Kovalya 3, Poltava, Ukraine, 36014, Ukraine https://orcid.org/0000-0001-8883-7398
  • Наталія Юріївна Молчанова Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», Str. Kovalya 3, Poltava, Ukraine, 36014, Ukraine https://orcid.org/0000-0002-0040-9952
  • Андрій Геннадійович Фарісєєв Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», Str. Kovalya 3, Poltava, Ukraine, 36014, Ukraine https://orcid.org/0000-0002-5599-3017

DOI:

https://doi.org/10.15587/2312-8372.2015.47700

Keywords:

bilateral frying, heat transfer, steam layers, meat, electricity

Abstract

Improving the energy efficiency of processes and equipment for heat treatment of meat and meat products is an actual scientific task.

A necessary condition for the development of new energy- and resource-saving equipment for frying meat is studying the mechanism of heat transfer in the surface layers of the product.

The article is devoted to determine the coefficient of heat transfer to the semi-finished pork with bilateral fried by an electric current during the second stage frying.

It is defined the mechanism of heat transfer in the surface layers of meat during the second stage of bilateral frying by an electric current. The method of calculation of heat through steam layers is proposed. With sound experiment it is determined the cycle of evaporation in the capillary meniscus of different diameters, which range from 111·10-6 to 400·10-6 s. Distribution of capillary by diameters is determined in the surface layer of meat, which ranged from 54·10-6 to 122·10-6 m. Real heat transfer coefficient calculated from one surface and two frying the product. The dependence of heat transfer coefficient on the specific surface power of frying surfaces is determined. It is theoretically calculated lengthy of process of bilateral frying natural meat by an electric current, which is identical to the real.

Author Biographies

Олександр Іванович Черевко, Kharkiv State University of Food Technology and Trade, Str. Klochkivska 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Rector, Head of the Department

Department of processes, apparatuses and automation of food productions

Вячеслав Олександрович Скрипник, Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», Str. Kovalya 3, Poltava, Ukraine, 36014

Candidate of Technical Science, Associate Professor

Department of processes and apparatuses of food productions

Наталія Юріївна Молчанова, Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», Str. Kovalya 3, Poltava, Ukraine, 36014

Candidate of Technical Science, Associate Professor

Department of processes and apparatuses of food productions

Андрій Геннадійович Фарісєєв, Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», Str. Kovalya 3, Poltava, Ukraine, 36014

Candidate of Technical Science

Department of processes and apparatuses of food productions

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Published

2015-07-23

How to Cite

Черевко, О. І., Скрипник, В. О., Молчанова, Н. Ю., & Фарісєєв, А. Г. (2015). Researching of heat transfer in the surface layer of the meat products at bilateral frying under the action of electric current. Technology Audit and Production Reserves, 4(4(24), 47–51. https://doi.org/10.15587/2312-8372.2015.47700

Issue

Vol. 4 No. 4(24) (2015): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

License

Copyright (c) 2016 Олександр Іванович Черевко, Вячеслав Олександрович Скрипник, Наталія Юріївна Молчанова, Андрій Геннадійович Фарісєєв

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