Influence of changes in the thermal characteristics of the material on the heating process of minced meat products
https://doi.org/10.47612/2073-4794-2020-13-4(50)-61-69
Abstract
This paper describes how the thermophysical characteristics change when meat products are heated. Possible methods of processing experimental data obtained by heating minced meat products are shown. It is established that changes in thermal parameters are caused by complex processes of protein denaturation, fat melting, moisture transition from the bound form to the free form, shrinkage of structural elements, and the formation of resilient-elastic-plastic finished product. As a result, knowing and taking into account the influence of thermal characteristics on the heating process of meat products, it is possible to accurately calculate the duration of heat treatment of minced meat products, which in turn will optimize the cost of energy resources for thermal processes and ensure the production of finished products with high consumer characteristics without underheating or overheating the material of processed products.
About the Authors
М. N. Smagina
Mogilev State University of Food Technologies
Belarus
Belarus
Smagina Marina N. — Postgraduate Student.
3 Schmidt Ave., 212027, Mogilev
D. A. Smagin
Mogilev State University of Food Technologies
Belarus
Belarus
Smagin Denis A. — Ph. D. (Technical), Assistant Professor.
3 Schmidt Ave., 212027, Mogilev
A. A. Smolyak
Mogilev State University of Food Technologies
Belarus
Belarus
Smolyak Arkadiy А. — Ph. D. (Technical), Assistant Professor.
3 Schmidt Ave., 212027, Mogilev
References
1. Bragnikov A.M. Teoriya termicheskoy obrabotki myasoproduktov [Theory of heat treatment of meat products], Moscow, Agropromizdat, 1987, 271 p.1 (in Russian).
2. Ginzburg A.S., Gromov M.A., Krasovskaya G. I. Teplophizicheskie xarakteristiki pischevyx produktov [Thermophysical characteristics of food products: reference.], Moscow, «Food industry», 1980, 288 p. (in Russian).
3. Chubik I.A., Maslov A.M. Spravochnik po teplophizicheskim konstantam pischevyx produktov i poluphabrikatov [Reference book on thermophysical constants of food products and semi-finished products], Moscow, «Food industry», 1965, 156 p. (in Russian).
4. Belyaev N. M., Readno A. A. Metody nestastionarnoy teploprovodnosti [Methods of non-stationary heat conduction], Moscow, Higher school, 1978, 328 p. (in Russian).
5. Isachenko V. P., Osipova V.A., Sukomel A.S. Teploperedacha [Heat transfer. Textbook for universities.], Moscow, «Energy», 1981, 415 p. (in Russian).
6. Peleev A.I., Bragnikov A.M., Gavrilova V.A. Teplovoe oborudovanie kolbasnogo proizvodstva [Thermal equipment for sausage production], Moscow, «Food industry», 1970, 383 p. (in Russian).
7. Sokolov A.A. Tehnologiy myasa i maysoproduktov [Technology of meat and meat products], Moscow, «Food industry», 1970, 740 p. (in Russian).
8. Rogov I.A., Zabashta A.G., G.P. Kazulin Tehnologiy myasa i maysnyh produktov [Technology of meat and meat products], Moscow, «KolosS», 1970, B.2, 712 p. (in Russian).
Review
For citations:
Smagina М.N., Smagin D.A., Smolyak A.A. Influence of changes in the thermal characteristics of the material on the heating process of minced meat products. Food Industry: Science and Technology. 2020;13(4):61-69. (In Russ.) https://doi.org/10.47612/2073-4794-2020-13-4(50)-61-69
Views: 184
Email this article 