RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF
Journal: Theory and practice of meat processing (Vol.1, No. 4)Publication Date: 2016-12-23
Authors : V. M. Stefanovskiy; I. A. Polyakov; V. V. Petrov;
Page : 43-52
Keywords : ground beef; partially freezing; freezing plate; displacement of moisture; migration of moisture;
Abstract
The concept of ?ideal product? is proposed for the study of mass transfer during partial freezing of food products by freezing plate. The ideal product is a product, in which number of factors affecting the ?real product? (meat) are excluded. These factors include chemical composition of meat, quality grade of raw material (NOR, DFD, PSE), cryoscopic temperature that determines the degree of water transformation into ice, the phenomenon of osmosis, rate of freezing, etc. By using the concept of ?ideal product? and its implementation in a physical experiment, it is proved that the “piston effect” causing the migration of moisture is due to frozen crust formation during partial freezing of the body. During partial freezing of the product by freezing plate, ?ideal? and ?real? food environment is transformed from closed system into open one with inflow of moisture to unfrozen part of the body. In the ?ideal product?, there is an expulsion of unfrozen moisture from freezing front, so the water appears on the body surface. Thus, the displacement of moisture increases by the same law, according to which the thickness (weight) of frozen layer increases. During partial freezing of ground meat, moisture does not appear on the surface of the product, but hydrates the unfrozen part of meat. The reason of this phenomenon is the expulsion of water during formation of frozen crust and water-binding capacity of meat.
Other Latest Articles
- NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD
- IDENTIFICATION OF ENTEROTOXIGENIC STAPHYLOCOCCI IN MEAT RAW MATERIALS
- Development of Methodological Tools for Evaluating the Effectiveness of the Customs Authorities of Ukraine on the Basis of an Integrated Approach
- EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT
- State Financial Support for the Development of Small Enterprises
Last modified: 2016-12-23 04:11:58