期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2021
卷号：5
期号：11
页码：6-12
DOI：10.15587/1729-4061.2021.240675
语种：English
出版社：PC Technology Center
摘要：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.
关键词：meat delicacies;low-temperature processing apparatus;temperature field;secondary energy;Peltier elements
