Моделювання впливу технологічних параметрів на час термічної обробки харчових продуктів

Abstract

Розроблено механізм моделювання процесу досягнення харчовим продуктом стану кулінарної готовності під час термічної обробки за умови, що його температурне поле змінюється за часом та неоднорідне вздовж просторової координати. Досліджено вплив геометричної форми, розмірів та температури в широкому діапазоні величин на час обробки. Визначено, що енергія активації структурних перетворень у картоплі дорівнює (260 ± 20) кДж/моль, Р 95%.

The paper focuses on the impact of technological parameters on the duration of heat treatment of food products. The purpose of the article is to develop the mechanism for modeling the time during which a food product gets culinary preparedness when being heated provided that its temperature field is subject to time changes and is manifold in its spatial value. The method of physical modeling has allowed developing an integral equation for estimating the activation energy of structural transformations in a food product and the time during which a food product gets culinary preparedness. The equation was solved with the help of the numerical method in Mathcad 14 system. Following the known values of the processing of potatoes in the temperature range 80о С – 100о С, it has been estimated that the activation energy of the structural transformation in a potato makes (260 ± 20) kilojoule/mole, P 95%. Based on the developed mechanism, the duration of heat treatment of potato during which it gets culinary preparedness, subject to the heating temperature in the range 75-- 175о С and linear dimensions (1 – 80 мм), has been estimated. The modeling has been performed for potatoes that have the geometric shape of the sphere, cylinder and rectangular parallelepiped. Theoretical results of the calculations correspond to the experimental results in the error range equal to ±10 %.