KINETICS AND ENERGY OF POULTRY MEAT DEHYDRATION IN VACUUM AND MICROWAVE FIELD CONDITIONS
| dc.contributor.author | O. Burdo, N. Povarova, L. Melnyk | |
| dc.date.accessioned | 2019-05-07T14:02:01Z | |
| dc.date.available | 2019-05-07T14:02:01Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | The article presents the results of obtaining dried poultry meat under vacuum conditions using ultrahigh electromagnetic energy sources. A characteristic of the most common principles of drying is presented, which shows that the trends in the technology of drying technology is a reduction of specific energy consumption. From literary sources it is known that this is the best way to preserve meat protein in the native state. This method of drying leads to the release of a large amount of heat, resulting in evaporation can occur at a low temperature. The heat dissipated is spent exclusively on the evaporation of moisture without heating the fabric of the product. The rational modes of microwave-vacuum drying for meat semifinished products are determined. Drying was carried out at a temperature below 40°C and a pressure of 8 kPa with simultaneous processing by an electromagnetic field at a frequency of 2.7 GHz. This contributes to the intensive evaporation of moisture without a significant change in the structure of the surface layer, reducing the length of processing. Microwave-vacuum drying provides high functional and technological properties, namely: moisture-binding ability, water-retaining, fat-retaining ability and mass fraction of residual moisture, and better organoleptic characteristics. According to the sensory evaluation, the samples studied had a more fragile consistency, characterized by dry powders, a pleasant taste and a flavor similar to boiled chicken meat. The article shows the dependence of the mass of condensate on the duration of drying. On the basis of what was determined the duration of drying of the meat additive, which is 3 hours, while the mass fraction of residual moisture is 4.5%. It was established that obtaining dried meat semis from poultry meat under vacuum conditions using ultra high frequency electromagnetic energy sources allows to receive products with less energy and for a shorter period of production. | |
| dc.identifier.issn | 2409-7004 | |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/8185 | |
| dc.identifier.uri | https://doi.org/10.15673/fst.v12i4.1218 | |
| dc.source | Food Science and Technology | |
| dc.title | KINETICS AND ENERGY OF POULTRY MEAT DEHYDRATION IN VACUUM AND MICROWAVE FIELD CONDITIONS |