Research on Heating Chicken Meat Process in Mechanical and Thermal Operations Using Model Bodies
Authors:
Marina N. Smagina, Alexander L. Zheludkov, Denis A. Smagin, Sergey V. Akulenko
Abstract:
The research concerns the assessment of mineral materials applicability as a model body for the heating process description of chicken minced meat. A man developes a model body with the same physical structure as chicken meat, similar rheological and thermophysical characteristics. The heating processes of minced chicken and the model body during cutting are identical due to the temperature limit of 12 °C, at which the protein does not undergo changes in the conformational structure and there are no mass transfer processes. The temperature conversion coefficient in the range of 5–12 ° C is 0.94. The authors gained data on the temperature change for the model body converted to minced chicken depending on the mode cutting parameters. The heating processes of the materials under the study during heat treatment differ: the product center from the model body demonstrates a rapid increase in temperature at the initial stage with a gradual decrease in the heating rate in the future; in turn, the minced chicken has a slow growth at the initial stage with a steady heating rate. For the subcortical layer, thermometric curves involve different values with the identical geometry. Different moisture bond nature in the materials causes observed differences. For the surface heating process, the final temperatures for the material sectors under the study are close, the deviation does not exceed 5 %; there are close values of the temperature difference and the limit temperature difference. This is due to the fact that the crust is a dry substance, mass transfer and physico-chemical changes are completed at the initial stage. Thus, the developed model body is applicable for thermal changes studies of minced chicken during mechanical operations at a maximum temperature of 12 °C; is not appropriate for the heating process studies of the inner layers of minced chicken products during heat treatment; and is suitable for the final temperature distribution assessment over the product surface.
Keywords:
chicken meat; model body; grinding; cutting; heat treatment; heating; heat exchange; temperature
For citation:
Marina N. Smagina, Alexander L. Zheludkov, Denis A. Smagin, Sergey V. Akulenko. Research on Heating Chicken Meat Process in Mechanical and Thermal Operations Using Model Bodies. Индустрия питания|Food Industry. 2023. Vol. 8, No. 4. Pp. 98–108. DOI: 10.29141/2500-1922-2023-8-4-10. EDN: XTDPFG.
