Registration Number
0217U006475,
0110U002269
, R & D reports
Title
Intensification of technological processes with the use of different physical methods for ensuring energy-saving during food processing. The development of requirements to apparatus
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Head
Skrypnyk Viacheslav Oleksandrovich,
Registration Date
01-09-2017
Organization
The Higher Educational Establishment of UKOOPSPILKA Poltava University of Economics and Trade
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Research work is dedicated to the scientific substantiation of energy efficient and resource-saving processes of conductive frying of meat portion natural products and development of equipment for their implementation. Technological requirements to the process of conductive frying meat in order to prevent the formation of heterocyclic amines in them and technological requirements to the process of conductive frying of meat with high content of connective tissue have been formulated in the thesis. It was developed a new technique of an estimation of energy effectiveness of processes of conductive meat frying in the apparatuses for their implementation by which the analysis of the energy effectiveness of these processes in main equipment for frying was conducted. Directions of increase of energy effectiveness and resource conservation of the process of conductive frying have been formulated in the thesis. It was developed a scientific-theoretical foundations of conductive frying of meat under the influence of physical and electrical methods. It was developed the original technique and appliances, by which obtained the experimental data confirming the adequacy of offered analytical and thermal models of process of conductive frying meat under the influence of physical and electrical methods as well as efficiency of use these processes and the urgency of creation a new energy- and resource-saving equipment. Were determined the rational regimes and constructive parameters for bilateral frying equipment and developed the apparatuses to implement them. There was developed technical documentation for manufacturing experimental models of equipment for bilateral meat frying under the influence of physical and electrical methods. Increase of energy effectiveness and technological indicators of developed processes with use of new equipment and their socio-economic efficiency has been ascertained.
Product Description
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Молчанова Наталія Юріївна
Скрипник Вячеслав Олександрович
Фарісєєв Андрій Геннадійович
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2020-04-02
