FOOD RESOURCES 2021. Issue N 17. Article 03 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Середа, 22 грудня 2021, 11:44; Перегляди: 883

3. HYDROPULSE EQUIPMENT FOR INTENSIFICATION OF MASSAGE PROCESSES AND SATURATION OF MEAT RAW MATERIAL INGREDIENTS
https://doi.org/10.31073/foodresources2021-17-03
Iryna Bernyk, Ivan Kots, Nadiia Novgorodska
Pages: 22-32

Abstract
Given the growing demand for meat products, problems with raw materials and their quality, it is advisable to conduct a scientific search for such methods and modes of preparation that will provide optimal functional and technological characteristics that allow to achieve the specified performance of finished products. The ambassador of raw meat is an important stage of technology of its processing, provides formation of consumer properties of finished products taking into account quality of initial raw materials. This process is quite complex and includes mass transfer in the system "brine - raw meat", hydrolysis of protein structures and other nutrients of meat, the impact on the microstructure and the formation of organoleptic properties. The search for ways to increase the efficiency of the salting process focuses on the use of a combination of existing methods of intensifying the salting process or modifying the basic modes. The analysis of methods of increase of efficiency of salting of raw meat, in particular thermal, electrophysical, ultrasonic cavitation technologies, hydrophysical, ECHO-solutions, high hydrostatic pressure is carried out, their features and processing parameters are specified. The aim of the work is to develop technology for intensification of massaging and saturation of raw meat ingredients and hydropulse equipment for its implementation. The object of research is the regularities of the processes of penetration of brines into the structure of organic products, which occur when these processes are induced by the use of hydropulse equipment. Research results: Hydropulse equipment is proposed, which contains a sealed chamber for salting with brine supply systems, vacuuming of raw meat, as well as the possibility of heat treatment of products. The use of the hydropulse method of massage and saturation of raw meat ingredients is based on the variable pressure in the working chamber. The technology of massaging and saturation of raw meat ingredients is proposed. Apply the results of improving the efficiency of raw meat processing technology and quality assurance.
Key words: raw meat, massage, ambassador, brine, hydropulse equipment, pressure, vacuum

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