tatpipТехника и технология пищевых производствFood Processing: Techniques and Technology2074-94142313-1748Кемеровский государственный университет10.21603/20749414-2024-1-2497TTFIQOtatpip-207Research ArticleСтатьиТемпературные изменения в мясных изделиях при жарке в пароконвекционных печахTemperature Changes in Meat Products Fried in Steam-Convection Ovenhttps://orcid.org/0009-0006-8762-4730СмагинаМ. Н.SmaginaM. N.

Могилев

Marina N. Smagina

Mogilev

m.n.smagina@mail.ruhttps://orcid.org/0009-0004-2974-5580СмагинД. А.SmaginD. A.

Могилев

Denis A. Smagin

Mogilev

Белорусский государственный университет пищевых и химических технологийБеларусьBelarusian State University of Food and Chemical TechnologiesBelarus202421082026541156166Copyright © Смагина М.Н., Смагин Д.А., 20262026Смагина М.Н., Смагин Д.А.Smagina M.N., Smagin D.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fptt.ru/jour/article/view/207

В производство пищевой продукции, в том числе мясной, внедряются пароконвектоматы, для рационального применения которых необходимо создавать научно-практические основы. Цель работы – исследование характера изменения среднеобъемной температуры и температурного градиента в мясных изделиях, выполненных в форме одномерных тел и различающихся по нутриентному составу, при термообработке в сухом воздухе и паровоздушной смеси.

Исследовали два образца мясных изделий, различных по содержанию влаги и жира: из куриного филе (влажность 74,5 %, содержание жира 1,9 %) и лопаточной части свинины (влажность 55,1 %, содержание жира 29,4 %). Изделия формировались в виде одномерных цилиндра и пластины, а затем подвергались нагреванию в диапазоне температур 160–240 °C в пароконвекционном аппарате Unox-203G (Италия). В качестве греющей среды применяли сухой воздух и паровоздушную смесь влажностью 80–85 %. Для измерения температуры применяли термопары, подключенные к измерителю Сосна-004.

Выявили закономерности изменения среднеобъемной температуры и температурного градиента в исследуемых слоях мясных изделий. Для температурного градиента выделили три этапа при обработке в паровоздушной смеси и четыре в сухом воздухе. Изменение среднеобъемной температуры для паровоздушной смеси описывается уравнением степенной зависимости, для сухого воздуха – линейной. При нагревании в сухом воздухе темп изменения температурного градиента был постоянен, но снижался на определенном этапе. Темп изменения среднеобъемной температуры в течение 5 мин был невысоким, но затем повышался, сохраняя значение до конца процесса. При нагревании в паровоздушной смеси темп изменения температурного градиента вначале снижался, достигая минимума на 4–5 мин, а затем рос. Для среднеобъемной температуры характерен высокий темп изменения в течение первых 5 мин, а затем снижение. Изделия с низким содержанием жира (куриное филе) прогреваются быстрее на 13–26 % при обработке в паровоздушной смеси и на 9–23 % в сухом воздухе. Для изделий в форме пластины была характерна более длительная термообработка. На характер изменения температурного градиента и среднеобъемной температуры состав и форма выраженного влияния не оказывали.

Полученные зависимости позволяют осуществить подбор оптимальных температурно-влажностных режимов конвективной жарки мясопродуктов.

Combination steam ovens, or combi steamers, have entered all spheres of food production, including the meat industry. Their rational use requires a scientific and practical foundation. This research featured the changes in mean volume temperature and temperature gradient that occur in meat products (one-dimensional bodies with different nutrient compositions) during heat treatment in dry air and a steam-air mix.

The research involved two samples of meat products with different moisture and fat contents. The chicken fillet sample had a moisture content of 74.5% and a fat content of 1.9% while the pork shoulder sample had a moisture content of 55.1% and a fat content of 29.4%. Shaped as a one-dimensional cylinder and a plate, the samples were subjected to heating at the temperature range of 160–240°C in a Unox-203G steam-convection oven (Italy). Dry air and a steam-air mix with a humidity of 80–85% served as a heating medium. The temperature was measured using thermocouples attached to a Sosna-004 meter.

The research revealed some patterns in the mean volume temperature and temperature gradient. The temperature gradient involved three stages during processing in a steam-air mix and four stages when treated with dry air. The change in the mean volume temperature for the steam-air mix could be described by a power law equation; the dry air treatment was described using a linear equation. When heated in dry air, the rate of change in the temperature gradient was constant at first but started to decrease at a certain stage. The change rate in the mean volume temperature remained low for 5 min and started to increase onwards, maintaining its value until the end of the process. When heated in a steam-air mix, the change rate in the temperature gradient dropped to its minimum in 4–5 min and started to grow. The mean volume temperature demonstrated a high change rate during the first 5 min and went down. The chicken fillet with its low fat content warmed up faster by 13–26% when processed in a steam-air mix and by 9–23% when treated in dry air. The plate-shaped products needed longer heat treatment. The composition and form had no significant effect on the nature of the change in the temperature gradient and mean volume temperature.

The obtained dependencies made it possible to select the optimal temperature and humidity conditions for convective frying of meat products.

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The authors declare that there are no conflicts of interest present.