N.Ya. Feldman, V.A. Uglov, E.V. Borodai
Siberian research Institute of agricultural processing RAAS, Russia, Novosibirsk region, R.P. Krasnoobsk, P.O.B. 358
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Summary. In the paper are given the results of experimental investigations into the microwave treatment of meat-and-bone mince using a laboratory conveying plant operating at the frequency of 915 MHz. Are OS-main regularities of the process associated with the physical and biological characteristics of the studied materials. The mechanisms of the process of drying and inactivation of microorganisms. The installation includes волноводную camera, which hosts the stuffing and all necessary measuring devices. On the basis of the researches justified the optimal scheme of an industrial installation. It is a 3 series United waveguide camera section equal to the waveguide final output serial generator MG-50 (104 x 220 mm). Enter the flow of meat in the camera system is carried-out through the last camera chain, i.e. through the camera, power the lowest level of power and performance. Such scheme allows to considerably reduce the water content in raw stuff, because it absorbs during the processing of the greatest amount of electromagnetic energy. The scheme ensure ensures sterilization of meat on the final stage of processing. The offered system provides decrease of humidity of meat from 40 up to 6-10% and inactivation of microorganisms is 99.99% at the power of 20 KW generator, a thickness of a layer of meat 3 cm and exposure of 30 seconds .Расчетная performance mouth-establishment on raw minced 145 кг/hour. Efficiency of process amounted to 70-80%. Device processing meat is protected by the patent № 2428038.
Keywords: microwave field, waveguide Luggage, inactivation of microorganisms, drying, PA-giving power absorbed by the power of the microwave generator.