Energetical and socioeconomicefficiency of apparatus for bilateral fryingof meat under the action of electric current.
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2015, Vol 1, Issue 73
Abstract
Development and implementation of new highly energy- and resource-efficient equipment in the activities of enterprises of food industry, including restaurants is actual scientific task. Determination of energy- and socio-economic efficiency from introduction in the activities of restaurant industry institutions the apparatus for bilateral frying meat under the action of electric current is the purpose of the article. We have calculated the indicators of energy efficiency of the process of bilateral frying meat under the action of electric current and the apparatus for its implementation, which show that the developed apparatus has high energy efficiency and provides rational process parameters. We found out that introduction into manufacturing process of institutions restaurant industry the apparatus for bilateral frying meat under the action of electric current allows to achieve significant social and economic benefits. The economic effect of the introduction of the developed apparatus provides substantial electricity savings and meat raw materials economy and varies from 1,093 UAH to 20,125 UAH per 1000 kg of finished meat products. We have developed technological sequence for production of fried meat products which introduction allows to minimizes unit costs of electricity, meat raw materials and labor costs, to provide the high quality and output of the finished product and to meet wants and needs of consumers. This sequence creates wide range of possibilities for mechanization and automation the production of semi-finished and finished products. Social efficiency from the introduction of the apparatus for bilateral frying of meat under the action of electric current is in fried meat products safe consuming, costs reducing and improvement of labor conditions for the staff.
Authors and Affiliations
Vyacheslav Skrypnyk, Andrii Farisieiev
Keywords
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