COMPLEX MODELING OF INFRARED FRYING OF SEMI-FINISHED MEAT PORTIONS

Abstract

In this paper the system-dynamic technology using the Vensim software package, which implements simulation of the infrared frying process of meat semi-finished products, was investigated. The limitation of the intensification of infrared frying is due to the fact that, at a high radiation density, surface overheating and a deterioration in the quality of finished products appear. To solve this problem, a set of theoretical and experimental studies was carried out, the purpose of which is the analytical and physical basis of simulation, which will allow for high-quality and economical heat treatment with a uniform radiation flux density on the product surface and minimize heat loss. By analytical modeling, a differential equation of the kinetics of temperature is obtained, which at a known average temperature of readiness of the inner layers of the product indicates the necessary time for frying the steaks, whose normal section is close to a half-ellipse. Physical modeling using an apparatus with a radiation flux reflector proves the adequacy of analytical modeling. Simulation is based on analytical modeling, which describes the relationships of system variables, and physical modeling, which sets the values and limitations of system variables. The effect of the presence of a radiation flux reflector in the apparatus on the duration of infrared frying and the organoleptic characteristics of the obtained product was studied. The nature and values of the temperature of the inner layers of the product, as well as the frying time obtained by simulation, correspond to analytical modeling and real frying. Experimenting with simulation models of processes and apparatus for infrared frying provides a systematic basis for their intensification and optimization.

Key words: modeling, infrared frying, semi-finished meat product, radiation flux reflector, system analysis.