МОДЕЛЮВАННЯ КОНДУКТИВНОГО ЖАРЕННЯ СІЧЕНИХ М’ЯСНИХ ВИРОБІВ ЗА УМОВ ПОЄДНАННЯ ЗНИЖЕНИХ ТЕМПЕРАТУР ПОВЕРХОНЬ НАГРІВУ ТА ПІДВИЩЕНОГО ПРИТИСКНОГО ТИСКУ
DOI:
https://doi.org/10.31359/2312.3990.2026.39.1.192Ключові слова:
кондуктивне жарення, м’ясні вироби, математичне моделювання, температура жарення, притискний тиск, теплоперенесення, тривалість процесу, вихід продукту, якістьАнотація
Досліджено процес кондуктивного жарення посічених м’ясних виробів за знижених температур поверхонь нагріву та підвищеного притискного тиску. Побудовано математичні моделі тривалості процесу та виходу продукту. Установлено закономірності впливу факторів і визначено раціональний режим: температура поверхонь 140 °C та тиск 7 кПа.
Завантажити
Посилання
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