Improving the production technique of meat chopped semi-finished products with the addition of dried semi-finished product with a high degree of readiness

The object of this study is a production technique of meat chopped semi-finished products with the addition of dried semi-finished product based on Jerusalem artichoke and zucchini. The production technique of meat chopped semi-finished products with the addition of dried semi-finished products of a high degree of readiness (Jerusalem artichoke and zucchini) has been improved. The dried semi-finished product is manufactured by a low-temperature drying technique in an IR field at a temperature of 45...60 °C to the final solids content of 12...15 %. The adsorption properties of the dried semi-finished product of a high degree of readiness were determined and it was established that its swelling takes place due to the absorption of the water-fat emulsion while there is an actual increase in the volume of the semi-finished product by 2.3...2.6 times. A feature of the production technique of meat chopped semi-finished products with the addition of a high-readiness dried semi-finished product to the recipe is frying in an apparatus with functionally closed media. The duration of frying in the proposed apparatus with functionally closed media compared to the conventional technique is reduced by 2.4 times. Introduction to the recipe of meat chopped semi-finished products of dried semi-finished products based on Jerusalem artichoke and zucchini reduces total weight loss by 11.9 % of meat culinary products without shrinkage. The data on the chemical composition of meat chopped semi-finished products with the addition of dried semi-finished products in comparison with the control confirm the increase in the nutritional value of the prototype while the energy value is reduced by 19 %. The implementation of the improved technique will make it possible to obtain a competitive range of meat chopped products with natural ingredients that increase the nutritional value of products and eliminate the use of artificial ingredients

Розробка фізико-математичної моделі процесу кристалізації м’ясних систем

It is proven that the complex of processes that occur during freezing-defrosting of meat systems cannot be described within the framework of the theory of freezing out true solutions. A characteristic feature of meat systems is the heterogeneity in terms of chemical composition, structure and properties. Given this, within the framework of the proposed physical-mathematical model for the process of crystallization, meat system is regarded as a colloidal capillary-porous body. In this case, a process of crystallization is considered as the superposition of two processes: freezing out free moisture (basic process) and a competing process for increasing binding energy for the bound moisture. It was established that the aforementioned processes differently depend on temperature: the speed of freezing out moisture decreases with a decrease in temperature while the rate of the competing process, on the contrary, increases. It was theoretically predicted and experimentally proven that a change in the information parameters of effective specific heat capacity is the criterion of reversibility of the process of low temperature treatment. As revealed by computer simulation, the proposed model more adequately reflects the actual character of dependence of the effective specific heat capacity of meat systems with different composition and properties.Based on the proposed physical-mathematical model for the crystallization of meat systems, we have developed a method for determining effective specific heat capacity (Ce) using the thermograms of freezing-defrosting. Information parameters, which were derived from the temperature dependence of effective specific heat capacity, are: tcr/mel is the temperature of maximum rate of crystal formation (melting), ºC; Dtcr is the cryoscopic interval of temperatures, ºC; DНcr is the specific heat of phase transition in a cryoscopic interval of temperatures, J/K; Dw is the share of moisture, which changes its aggregate state in a cryoscopic interval of temperatures (the amount of free frozen out or melted moisture).The study conducted became the basis for the scientific substantiation of technologies for manufacturing semi-finished frozen minced meat products for the criterion of reversibilityПредставлены данные по разработке физико-математической модели кристаллизации мясных систем. В рамках модели мясные системы рассматривались как коллоидные капиллярно-пористые тела, а процесс кристаллизации – как наложение двух процессов: вымораживание свободной влаги (основной) и увеличение энергии связи для связанной влаги (конкурирующий). Разработан метод определения эффективной удельной теплоемкости по термограмме замораживание-размораживаниеПредставлено дані з розробки фізико-математичної моделі кристалізації мʼясних систем. У межах моделі м’ясні системи розглядалися як колоїдні капілярно-пористі тіла, а процес кристалізації – як накладення двох процесів: виморожування вільної вологи (основний) та збільшення енергії звʼязку для зв’язаної вологи (конкуруючий). Розроблено метод визначення ефективної питомої теплоємності за термограмами заморожування-розморожуванн