Efficiency improvement of heat and mass exchange processes in the production of dry sausages
Abstract
The efficiency of applying enhanced scientifically based methods for organizing rational regime parameters of heat and mass transfer processes when ripening dry sausages in chambers with an improved air distribution system is analytically and practically justified. The implementation of the established regularities in the design of the drying chamber Ya5-FTS met not only the requirements of energy efficiency, but also the requirements of current standards in terms of quality and safety of finished meat products with low humidity. The possibility of using the obtained laws both in the development of new chambers with a regulated microclimate and as an educational material in technical educational institutions is shown.
About the Authors
N. F. Usatenko
Pereyaslav-Khmelnitsky State Pedagogical University named after G.S. Skovorodi
Ukraine
Ukraine
Usatenko Nina F. – Ph.D (Engineering)
30, Sukhomlynskyi Str., 08401, Pereiaslav-Khmelnytskyi, Kyiv Region, Ukraine
O. V. Shchesyuk
Black Sea National University named after P. Mogili
Ukraine
Ukraine
Shchesiuk Oleg V. – Ph.D (Engineering)
10, 68 Desantnikov Str., 54003, Mykolaiv, Ukraine
S. B. Verbytskyi
Institute of Food Resources of the NAAS
Ukraine
Ukraine
Verbytskyi Sergii B. – Ph.D. (Engineering)
4a, Ye. Sversiuk Str., 02002, Kyiv, Ukraine
M. G. Kalashnik
Pereyaslav-Khmelnitsky State Pedagogical University named after G.S. Skovorodi
Ukraine
Ukraine
Kalashnyk Marina G.
30, Sukhomlynskyi Str., 08401, Pereiaslav-Khmelnytskyi, Kyiv Region, Ukraine
S. S. Dobroskok
Pereyaslav-Khmelnitsky State Pedagogical University named after G.S. Skovorodi
Ukraine
Ukraine
Dobroskok Stefaniia S.
30, Sukhomlynskyi Str., 08401, Pereiaslav-Khmelnytskyi, Kyiv Region, Ukraine
References
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Review
For citations:
Usatenko N.F., Shchesyuk O.V., Verbytskyi S.B., Kalashnik M.G., Dobroskok S.S. Efficiency improvement of heat and mass exchange processes in the production of dry sausages. Food Industry: Science and Technology. 2019;12(4):20-27. (In Russ.)
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