Визначення якісних показників продукції, виробленої з використанням ІЧ-нагрівання в умовах газового середовища

Abstract

Розроблено технологічні процеси виробництва м’ясних січених виробів в ІЧ-апаратах в умовах газового середовища (із підвищеним вмістом двоокису вуглецю), унаслідок реалізації яких зменшується тривалість теплової обробки та витрати маси. Установлено суттєве збільшення вмісту поліненасичених жирних кислот у дослідних виробах та покращення органолептичних показників готової продукції.

General tendency of energy consumption, which has recently developed almost worldwide, indicates a significant increase in energy costs and a continuous increase in the cost of its generation. Considering this, the problems of creating and implementing modern low-energy processes, which ensure reduction of energy consumption in combination with the preservation of raw materials and other resources, become acute. In this regard, the staff of the Department of Processes, Apparatus and Automation of Food Production in KhSUFTT are conducting research on the development of technology of production under conditions of infra-red (IR) heating in the conditions of the gas environment, designed for use at food enterprises, meat processing plants and home nutrition. Technological processes of meat products manufacture in infrared devices in gas environment (with high content of carbon dioxide), which reduce the duration of heat treatment and mass loss, are developed. The products’ distinctive feature is the presence of sunflower oil and chopped potatoes, panning with a dampened mixture of breadcrumbs and wheat flour. In assessing quality indicators, it was noted that minced meat for experimental products is close to the traditional ones by their structurally mechanical properties. Some decrease in the values of marginal shear stress and effective viscosity positively affects its plasticity, which facilitates the formation of products. The products meet the requirements of sanitary safety and the content of main nutrients approach the traditional products from minced meat, and additionally contain fiber. Significant increase in the content of polyunsaturated fatty acids in experimental products is determined. Improvement of organoleptic parameters of finished products is also noted.