CHOICE OF A RATIONAL MODE OF DRYING CHICKEN MEAT WHEN USED IN FAST COOKING PRODUCTS
Abstract
In modern conditions conducting military operations on the territory of Ukraine, there is a need for quality food for soldiers on the front line and the population in extreme conditions, where it is impossible to provide normal hot food. The main requirement for such products is increased caloric content, which is provided by protein-containing raw materials of animal origin (chicken meat).
With this in mind, the use of specially prepared dried chicken meat, which is a natural product and increases its caloric content, in fast food products, namely in various soups and borscht, is a rather urgent matter.
In this article, the kinetics and rational modes of drying chicken breast meat using the combined infrared-convective method of 100 W + 55 ºС and the form (cubes, granules) are determined. The renewable properties of dried meat from the shape of the samples were determined.
References
2. Sniezhkin Yu.F., Petrova Zh.O., Samoilenko К.М., Slobodianiuk К.S. Teplomasoobminni protsesy otrymannya kombinovanykh funktsionalʹnykh poroshkiv [Heat and mass transfer processes of obtaining combined functional powders]. Monograph. Tropea, 2022, 150 p. (ukr.).
3. Pohozhykh М.І., Yevlash V.V., Niemirich О.V., Maksymenko А.Ye. Kinetyka sushinnya m'yasa yalovychyny metodom zmishanoho teplopostachannya [Kinetics of beef meat drying by the method of mixed heat supply]. Progressive equipment and technologies of food production, restaurant industry and trade, 2013; 1 (1).: 79-84. Access mode: http://nbuv.gov.ua/UJRN/Pt_2013_1(1)__12.(ukr.).
4. Pohozhykh М.І. Nauchnyye osnovy teorii i tekhniki sushki pishchevogo syr'ya v massoobmennykh modulyakh [Scientific basis of the theory and technique of drying food raw materials in mass exchange modules] dis. doctor of Technical Sciences, Kharkov, 2002; 365. (rus)
5. Petrova Zh.O., Paziuk V.М., Vyshnievskyi V.М., Hrakov D.P., Hrakov, О.P. Sushinnya bilokachannoyi kapusty na konvektyvniy sushartsi [Drying white cabbage on a convective drying stand]. Thermophysics and thermal power engineering, 2021; 43 (3), 24-29. (ukr.).
6. Petrova Zh., Grakov O. Vishnevsky V. Overview of existing researches of the process of drying purple cabbage. A collection of abstracts of reports of the 20th international scientific and practical conference of students, postgraduates and young scientists "Resource-energy-saving technologies and equipment". Kyiv: "KPI named after Igor Sikorsky», 2021; 22 – 24.
7. Petrova Zh., Slobodianiuk К.S., Vyshnievskyi V.М., Hrakov O.P. Doslidzhennya kinetyky sushinnya kapusty chervonoholovoyi na konvektyvniy sushartsi [Study of drying kinetics of red cabbage on a convective dryer]. Collection of abstracts of reports of the 20th international scientific and practical conference of students, postgraduates and young scientists "Equipment of chemical production and building materials enterprises". Kyiv: "KPI named after Igor Sikorsky", 2022; 25-27.
8. Petrova Zh.O.., Slobodianiuk К.S., Vyshnievskyi V.М., Hrakov O.P. Study of drying kinetics of colloidal capillary-porous materials in a convective drying unit. Collection of abstracts of reports of the 19th International Scientific Conference "Improvement of processes and equipment of food and chemical industries". Odesa: ОNТU, 2022; 14-16. (ukr.).
9. Zavalii A.A., Sniezhkin Yu.F. Razrabotka i teplovoye modelirovaniye infrakrasnykh sushil'nykh ustanovok dlya termolabil'nykh materialov [Development and thermal modeling of infrared drying devices for thermolabile materials] Monograph. IT Arial, 2016; 262 p.
10. Entsiklopediya kharchuvannya [Encyclopedia of food] (in ten volumes). Ed. L.Z. Shilman. Volume 6. Kharkiv, Mir Knig, 2017
Abstract views: 239 PDF Downloads: 215
If the article is accepted for publication in the journal «Thermophysics and Thermal Power Engineering» the author must sign an agreementon transfer of copyright. The agreement is sent to the postal (original) or e-mail address (scanned copy) of the journal editions.
