Researching of heat transfer in the surface layer of the meat products at bilateral frying under the action of electric current
| Jazyk: | angličtina |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Range (particle radiation)
Materials science Capillary action Evaporation Heat transfer coefficient lcsh:Business steam layers meat Heat transfer heat transfer lcsh:Technology (General) Meniscus lcsh:T1-995 Food science Surface layer electricity Electric current Composite material lcsh:HF5001-6182 bilateral frying |
| Zdroj: | Tehnologìčnij Audit ta Rezervi Virobnictva, Vol 4, Iss 4(24), Pp 47-51 (2015) |
| ISSN: | 2312-8372 2226-3780 |
| Popis: | Improving the energy efficiency of processes and equipment for heat treatment of meat and meat products is an actual scientific task. A necessary condition for the development of new energy- and resource-saving equipment for frying meat is studying the mechanism of heat transfer in the surface layers of the product. The article is devoted to determine the coefficient of heat transfer to the semi-finished pork with bilateral fried by an electric current during the second stage frying. It is defined the mechanism of heat transfer in the surface layers of meat during the second stage of bilateral frying by an electric current. The method of calculation of heat through steam layers is proposed. With sound experiment it is determined the cycle of evaporation in the capillary meniscus of different diameters, which range from 111·10-6 to 400·10-6 s. Distribution of capillary by diameters is determined in the surface layer of meat, which ranged from 54·10-6 to 122·10-6 m. Real heat transfer coefficient calculated from one surface and two frying the product. The dependence of heat transfer coefficient on the specific surface power of frying surfaces is determined. It is theoretically calculated lengthy of process of bilateral frying natural meat by an electric current, which is identical to the real. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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