SIMULATION MODELING OF TEMPERATURE KINETICS OF INFRARED FRYING OF MEAT SEMI-FINISHED PRODUCTS
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2018, Vol 1, Issue
Abstract
Infrared frying of meat semi-finished products is a complex mass-exchange process, qualitative research and optimization of that are possible only through system-dynamic modeling, which is based on analytical connections of the system and physical experiment. The aim of the study was to create a simulation model for the temperature of meat semi-finished products during the infrared frying using the Vensim software package and determining the influence of the type of meat raw material and the power of the emitter of the apparatus on the temperature of inner layers of the product. In previous studies, the authors obtained an equation describing kinetics of temperature of the inner layers of the product, what became analytical basis of the simulation model. The heat receiver is a meat semi-finished product, normal cut of which is a semi-ellipse. To verify the results, real frying was carried out in the apparatus ARJM-0.07-1 that became physical basis of the simulation model. Using the software complex Vensim, a computer experiment was conducted: the temperature of inner layers of meat semi-finished from pork and beef was determined for their identical form and identical power of the emitter, as well as the temperature of inner layers of beef semi-finished products at different emitter power. Comparison of the obtained results of the simulation model of temperature kinetics and real frying proves the adequacy of the created model. Use of the simulation model allows optimize the process of foods products based on the selected reactions through a computer experiment with change and combination of criteria values, providing a quality product.
Authors and Affiliations
Володимир Потапов, Станіслав Костенко
Keywords
Related Articles
- EP ID EP363891
- DOI 10.5281/zenodo.1306616
- Views 121
- Downloads 0
THE EFFECT OF EXTRACTION CAKE OF OAT GERM ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE-WHEAT DOUGH AND THE QUALITY OF BREAD
The article presents the results of research regarding the effect of 10–20% of extraction cake of oat germ on the structural and mechanical properties of rye-wheat dough and the quality of finished products. The effect o...
TECHNOLOGIES OF WHEAT BREAD WITH THE USE OF OAT AND MAIZE GERM PRODUCTS
The manufacture of wheat bread with the use of oat germ extraction cake and maize germ is improved. It is cleared up that the additives under research are to be added into the dough in quantity 10…20% from the total mass...
РЕОЛОГІЧНІ ВЛАСТИВОСТІ ОСНОВНИХ ВИДІВ М’ЯСНОГО ФАРШУ, ЩО ПЕРЕРОБЛЯЮТЬСЯ В ЕМУЛЬСИТАТОРІ
Наведено результати досліджень реологічних властивостей двох видів м’ясного фаршу: для ковбаси вареної «Лікарської» вищого ґатунку та для сардельок свинячих вищого ґатунку, для яких установлено значення...
PRESERVATION OF EGGPLANT FRUIT AT THEIR TREATMENT WITH ANTIMICROBIAL EFFECT SUBSTANCES
Eggplant fruits have a positive effect on metabolic processes in the human body, prevent obesity, play an important role in the prevention and treatment of cardiovascular system and are a valuable raw material for cannin...
MODERN TECHNICAL SOLUTIONS TO PROBLEM AREAS CLEANING AND MUCOUS COAT OFFAL
The article deals with topical issues of providing population with meat production in Ukraine, statistical results of raw meat production and its development perspectives. When covering the major issues affecting the rat...