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Registration Number

0217U006472, 0110U002268 , R & D reports

Title

Research of efficiency of processes of treatment of foodstuffs with pressure use. The development of requirements to apparatus.

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Head

Skrypnyk Viacheslav Oleksandrovich,

Registration Date

31-08-2017

Organization

The Higher Educational Establishment of UKOOPSPILKA Poltava University of Economics and Trade

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Relevance of research. Recently, consumers increasingly prefer to use roasted meat products, whose production of such techniques is used to bring them to a state of culinary readiness, which contribute to maximum preservation of the nutritional value of finished products and the prevention of the formation of harmful substances in them. The production of roasted meat of natural portions made from meat with high content of connective tissue (for example, lobed and pelvic parts) is possible provided it is pretreated (mechanical, acid treatment, enzymes, etc.). This allows you to increase the amount of meat suitable for the production of roasted meat, natural portions products up to 25%. However, pre-treatment significantly influences the output of the finished product and its final quality, therefore the development of such a process of roasting beef meat with high content of connective tissue is of great importance, in which the loss of moisture from the product would be the smallest, which in turn would contribute to the hydrolysis of collagen in a larger amount . In addition, the use of low-grade meat will significantly reduce the cost of fried culinary products. The development of equipment for roasting meat with high content of connective tissue will increase the volume of meat suitable for production of natural portions of fried products with high qualitative indicators, and the development of a specialized apparatus for its implementation is a relevant scientific and technical problem, since its introduction at the enterprises of restaurant economy of Ukraine will give Significant economic and social impact. The object of the research is the process of bilateral frying under pressure in functionally closed capacities meat with high content of connective tissue. Subject of research is equipment for conducting of the process of the double-sided beef meat frying with high connecting tissue content at the functional preserving capacity. The purpose of the work: development of equipment for roasting meat with high content of connective tissue. Methods of research: theoretical methods of heat transfer research and modern experimental methods for measuring thermometric, thermophysical, microbiological and physico-chemical indicators, methods of statistical mathematics, correlation analysis and computer technologies.

Product Description

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Молчанова Наталія Юріївна
Скрипник Вячеслав Олександрович

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2020-04-02