scholarly journals Design of an apparatus for low-temperature processing of meat delicacies

2021 ◽  
Vol 5 (11 (113)) ◽  
pp. 6-12
Author(s):  
Andrii Zahorulko ◽  
Oleksander Cherevko ◽  
Aleksey Zagorulko ◽  
Marіna Yancheva ◽  
Nina Budnyk ◽  
...  
Keyword(s):  
Low Temperature ◽  
Contact Surface ◽  
Low Voltage ◽  
Meat Products ◽  
Wall Layer ◽  
Electric Heater ◽  
Model Structure ◽  
Wide Range ◽  
Low Temperature Processing ◽  
Near Wall

Culinary meat products, in particular, delicacies, account for a significant share of the diet in many countries of the world, predetermining the need to introduce innovative solutions for the production of products of a wide range of use with original taste properties. A structure of the device for low-temperature processing of meat delicacies involving the heating of the working surface with a flexible film resistive electric heater of radiative type has been developed. Temperature control is carried out with a needle thermocouple. That makes it possible to cool the delicacy to 25...30 °C by autonomous fans during the conversion of secondary thermal energy by Peltier elements. It was established that the low voltage at the temperature of 70...80 °C is 4...6 W, and, at 25...30 °C, it is, respectively, 1.5...3 W. A comparative analysis has been performed of the heat treatment of meat delicacy in the traditional way and in the developed apparatus upon reaching 71...75 °C inside the product. The temperature for a traditional machine, after 5 minutes of processing, is 15...17 °C at the contact surface and 8 °C at the center. For the model structure, the temperature of the contact surface is 7...8 °C, and 4...5 °C in the center. After 25 minutes of processing in the traditional way, the temperature in the center was 17...18 °C, in the near-wall layers ‒ 60 °C. In the model structure, 8...9 °C, at a temperature of the near-wall layers of 25 °C. The temperature difference from the center to the near-wall layer, depending on the processing time in the traditional way, ranges from 10 to 50 °C, and, in the model apparatus, from 4 to 24 °C. The model device provides a uniform heat supply under conditions of achievement of 71…75 °C in the center of a product with a reduction of specific cost by 2.6 times in comparison with a traditional technique. The ham prepared in the developed apparatus is characterized by uniform coloration, juiciness, and natural original taste

scholarly journals PROBATION OF THE APPARATUS FOR LOW-TEMPERATE PROCESSING OF MEAT CULINARY PRODUCTS BY IR-RADIATION

2019 ◽  
Vol 1 ◽  
pp. 35-43
Author(s):  
Andrii Zahorulko ◽  
Aleksey Zagorulko ◽  
Maryna Yancheva ◽  
Maksym Serik ◽  
Sergei Sabadash ◽  
...  
Keyword(s):  
Low Temperature ◽  
Low Voltage ◽  
Geometric Model ◽  
Meat Product ◽  
Meat Products ◽  
Qualitative Assessment ◽  
Electric Heater ◽  
High Quality ◽  
Ir Radiation ◽  
Low Temperature Processing

The improvement of existent technological processes of making meat culinary products and development of the correspondent principally new resource-effective equipment is an urgent task. There was probated the developed apparatus of the low-temperature processing of meat culinary products by IR-radiation with the further qualitative assessment of ready culinary products for solving it. The results of the conducted studies provide making high-quality, juicy meat products without a crust that generally provides spreading the assortment of products under conditions of their low-temperature processing in a price category, attractive for a consumer. A flexible film resistive electric heater of the radiating type (FFREhRT) was used as a heating element for providing the even low-temperature processing of meat products at the expanse of taking the working geometry of a chamber of the apparatus by it. For providing the autonomy of the work of air-ejecting ventilators, there was offered to use Peltier elements that allow to transform secondary heat of FFREhRT in the low-voltage feeding tension and to provide cooling of the external surface of the apparatus synchronously. The apparatus is mobile that provides its displacement directly in places of realization. At the studies, there was established the culinary readiness degree of meat products of the spheric form with diameter 0,1±0,01m by reaching temperature 53…85 оС in the product center. The evenness of the heat flow distribution within the working chamber was proved by the data, obtained from thermocouples, placed on the metal spheric model of a meat product sample in real time by 7 thermocouples. As a result of analyzing the geometric model of placing Peltier elements, it has been established, that for providing the low-voltage tension of ventilators at level 3,55 V, 10 successively connected elements are necessary. The offered innovative construction-technological solutions allow to make high-quality, juicy meat products without a crust that generally provides spreading the assortment of products under conditions of their low-temperature processing.

Changes in color characteristics of culinary products from turkey meat produced with the use of low-temperature heat treatment

Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Production Technology ◽  
Meat Products ◽  
Oxidation Products ◽  
Turkey Meat ◽  
Color Characteristics ◽  
Low Temperature Processing ◽  
Temperature Heat ◽  
Temperature Heat Treatment

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.

An effect of low temperature processing on formation of aromatic substances in semi-finished turkey meat products

Vsyo o myase ◽  
2020 ◽  
pp. 226-229
Author(s):  
V.V. Nasonova ◽  
◽  
E.K. Tunieva ◽  
A.A. Motovilina ◽  
E.V. Mileenkova ◽  
...  
Keyword(s):  
Low Temperature ◽  
Meat Products ◽  
Turkey Meat ◽  
Low Temperature Processing

Low-temperature processing and formation of organoleptic properties of meat products

2020 ◽  
pp. 30-34
Author(s):  
V.V. Nasonova ◽  
◽  
E.K. Tunieva ◽  
A.A. Motovilina ◽  
E.V. Mileenkova ◽  
...  
Keyword(s):  
Low Temperature ◽  
Meat Products ◽  
Organoleptic Properties ◽  
Low Temperature Processing

Development of a conical anode Fe-gun for low voltage SEM

1988 ◽  
Vol 46 ◽  
pp. 978-979
Author(s):  
T. Miyokawa ◽  
S. Norioka ◽  
S. Goto
Keyword(s):  
High Resolution ◽  
Field Emission ◽  
Low Voltage ◽  
Irradiation Damage ◽  
Cold Cathode ◽  
Virtual Source ◽  
Source Position ◽  
Electrostatic Lens ◽  
Electrostatic Lenses ◽  
Wide Range

Field emission SEMs (FE-SEMs) are becoming popular due to their high resolution needs. In the field of semiconductor product, it is demanded to use the low accelerating voltage FE-SEM to avoid the electron irradiation damage and the electron charging up on samples. However the accelerating voltage of usual SEM with FE-gun is limited until 1 kV, which is not enough small for the present demands, because the virtual source goes far from the tip in lower accelerating voltages. This virtual source position depends on the shape of the electrostatic lens. So, we investigated several types of electrostatic lenses to be applicable to the lower accelerating voltage. In the result, it is found a field emission gun with a conical anode is effectively applied for a wide range of low accelerating voltages.A field emission gun usually consists of a field emission tip (cold cathode) and the Butler type electrostatic lens.

scholarly journals RELaTED Project: New Developments on Ultra-Low Temperature District Heating Networks

Proceedings ◽  
2020 ◽  
Vol 65 (1) ◽  
pp. 25
Author(s):  
Antonio Garrido Marijuan ◽  
Roberto Garay ◽  
Mikel Lumbreras ◽  
Víctor Sánchez ◽  
Olga Macias ◽  
...  
Keyword(s):  
Low Temperature ◽  
High Performance ◽  
Waste Heat ◽  
District Heating ◽  
Hot Water ◽  
Thermal Systems ◽  
Heating Source ◽  
Wide Range ◽  
Thermal Sources ◽  
Heating Networks

District heating networks deliver around 13% of the heating energy in the EU, being considered as a key element of the progressive decarbonization of Europe. The H2020 REnewable Low TEmperature District project (RELaTED) seeks to contribute to the energy decarbonization of these infrastructures through the development and demonstration of the following concepts: reduction in network temperature down to 50 °C, integration of renewable energies and waste heat sources with a novel substation concept, and improvement on building-integrated solar thermal systems. The coupling of renewable thermal sources with ultra-low temperature district heating (DH) allows for a bidirectional energy flow, using the DH as both thermal storage in periods of production surplus and a back-up heating source during consumption peaks. The ultra-low temperature enables the integration of a wide range of energy sources such as waste heat from industry. Furthermore, RELaTED also develops concepts concerning district heating-connected reversible heat pump systems that allow to reach adequate thermal levels for domestic hot water as well as the use of the network for district cooling with high performance. These developments will be demonstrated in four locations: Estonia, Serbia, Denmark, and Spain.

Simulating flow separation from continuous surfaces: routes to overcoming the Reynolds number barrier

2009 ◽  
Vol 367 (1899) ◽  
pp. 2885-2903 ◽  
Author(s):  
Michael Leschziner ◽  
Ning Li ◽  
Fabrizio Tessicini
Keyword(s):  
Reynolds Number ◽  
Turbulent Flows ◽  
Major Elements ◽  
Wall Layer ◽  
Navier Stokes ◽  
Eddy Simulation ◽  
Large Eddy ◽  
Rans Models ◽  
High Reynolds ◽  
Near Wall

This paper provides a discussion of several aspects of the construction of approaches that combine statistical (Reynolds-averaged Navier–Stokes, RANS) models with large eddy simulation (LES), with the objective of making LES an economically viable method for predicting complex, high Reynolds number turbulent flows. The first part provides a review of alternative approaches, highlighting their rationale and major elements. Next, two particular methods are introduced in greater detail: one based on coupling near-wall RANS models to the outer LES domain on a single contiguous mesh, and the other involving the application of the RANS and LES procedures on separate zones, the former confined to a thin near-wall layer. Examples for their performance are included for channel flow and, in the case of the zonal strategy, for three separated flows. Finally, a discussion of prospects is given, as viewed from the writer's perspective.

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