Experimental Data of Meat Raw Parameter Change by Electrophysical Impact

Author Name(s): Poruchikov Dmitrii, Vasilyev Alexey, Samarin Gennady, Ershova Irina, Kovalev Andrey, Fomchenko Alexander, Normova Tatiana
Author Email: eig85@yandex.ru

Abstract

The article describes the device and its operation principle with high frequency and infrared power supply for raw meat salting and heat treatment. The experimental studies of raw meat parameters (pork; muscular stomach; chicken heart) were carried out in the developed device. They provided the results of raw meat heating dynamics study in a resonator-drum of the designed device with different power: 0.8 W/g, 0.4 W/g, 0.16 W/g, depending on the dose of ultrahigh frequency electromagnetic field, the dynamics of the bird’s heart heating when exposed to an ultra-high frequency (UHF) field (7 W/g), with complex exposure to microwave (7 W/g) and infrared radiation (grill lamp, 0.4 kW), the results of brine salt concentration change study and the change of salt content in raw materials during salting. They developed the response surfaces and two-dimensional sections in performance model isolines of the developed device, exposure dose, bacterial contamination, energy costs depending on the variable parameters (power density, the duration of EMI-UHF effect and rotation frequency).

Introduction

Currently, as part of the energy saving program, it is proposed to use non-conventional energy sources [10,11,12], including the energy of electromagnetic ultrahigh-frequency studies [13,14]. In Russia, as well as abroad, the technologies for superhigh-frequency (UHF) electronics development are classified as critical technologies. Therefore, the development and justification of the device parameters using electrophysical effects for heat treatment in the process of massaging small-sized meat raw materials is relevant. On the basis of the conducted analysis of raw meat salting and heat treatment means and methods [1], the device was developed for the heat treatment of raw meat [2]. The authors carried out experimental studies of raw meat parameter changes in the developed device for the heat treatment of raw meat.

Conclusion

They developed the device and device operation principle with microwave and infrared power supply for the heat treatment of raw meat. The experimental studies of raw meat parameters were carried out in the developed device. The dynamics of raw meat (pork; muscular stomach; chicken heart) heating in a resonator-drum designed microwave device with different power density: 0.8 W/g, 0.4 W/g, 0.16 W/g. They provided the dynamics of raw meat heating at different specific powers of the microwave generator: 0.1-0.9 W/g for 600 s. The temperature change over the surface of raw meat is determined depending on the dose of exposure to EMIUHF. They provided the results of chicken heart heating dynamics study under different modes: during the exposure to microwave (7 W/g), at combined exposure to microwave (7 W/g) and IR (grill lamp, 0.4 kW) They provided the results of the study concerning salt concentration change in the brine and the change of salt content in raw materials with basic and design technology. They developed the response surfaces and two-dimensional sections in the isolines of the device performance models, exposure dose, bacterial contamination and energy costs depending on the variable parameters (power density, duration of exposure to EMI-UHF and rotational speed). The obtained empirical expressions characterize the dependence of optimization criteria on variable parameters. The regression equations adequately describe the process of raw meat heat treatment under the influence of the studied factors. The optimal performance of the microwave device for raw meat heat treatment and massaging makes 1.33-20 kg/h and is achieved with a specific power of 0.08-0.4 ∙ W/kg and with the processing time of 0.5-1.0 h.

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