Experimental Data of Meat Raw Parameter Change by Electrophysical Impact

Abstract

The article describes the device and its operation principle with high frequency and infrared power supply for raw meat salting and heat treatment. The experimental studies of raw meat parameters (pork; muscular stomach; chicken heart) were carried out in the developed device. They provided the results of raw meat heating dynamics study in a resonator-drum of the designed device with different power: 0.8 W/g, 0.4 W/g, 0.16 W/g, depending on the dose of ultrahigh frequency electromagnetic field, the dynamics of the bird's heart heating when exposed to an ultra-high frequency (UHF) field (7 W/g), with complex exposure to microwave (7 W/g) and infrared radiation (grill lamp, 0.4 kW), the results of brine salt concentration change study and the change of salt content in raw materials during salting.

They developed the response surfaces and two-dimensional sections in performance model isolines of the developed device, exposure dose, bacterial contamination, energy costs depending on the variable parameters (power density, the duration of EMI-UHF effect and rotation frequency).