нагдалян
Transcript of нагдалян
PULSED DISCHARGES TECHNOLOGY OF MEAT SALTING
The author: Andrey Nagdalyan, PG student of Meat technology departmentThe supervisor: Oboturova Natalya, Ph.D. (engineering sciences)
Purpose
Development of innovative technology of meatstuff treatment by high voltage pulsed discharges viabrine salting for intensification technological process andimproving of quality and microbiological safety of stuffand cooked meat products.
Pulsed discharges technology (PDS) – technology ofenergy transformation which based on the breakdown ofhigh voltage discharges in liquid conductive system
Electrohydraulic effect (EhE) – generation of shock waves and highly reactive species in a liquid as the result of application of powerful electrical pulses
Current pulse generator (CPG) – generator which providesusers with the ability to generate high voltage current pulseswith fast rise and fall times.
TECHNICAL PARTDEFINITIONS
1- power block, 2 – capacitors block, 3 - electronics module,4 - high voltage pulse cable, 5 - electrode, 6 - control console,7 - tripod
CPG-6 CONSTRUCTION
FUNCTIONAL SCHEME OF CPG-6
U1- voltage of internal connection, U2 – voltage to cable, U3 – voltage toelectrode, U4 – voltage on electrode, R1 – resistance of internal connection, K1 –resistance of the main cable, R2 – resistance of centroidal axis, R3 – resistance of cableguardian, R4 – resistance of electrode, L1 – inductance of internal line, L2 – inductanceof cable, Lн – inductance of electrode.
EXPERIMENTAL PARTRESEARCH OF CHANGING OF DISCHARGES PARAMETERS
EXPERIMENTAL CONDITIONS
U = 9.5 kV
С = 40 µF
N = 3:100 pulses200 pulses300 pulses
J = 10 kА
ν = 1 Hz
W = 1,81 kW
del = 45
mm
Beef stuff Pork stuff
N = 2:150 pulses300 pulses
Jзаряд = 10 kА
thermal state: cooled
thermal state: hotcooledchilled
С = 40 µF
U = 9.5 kV
ν = 1 Hz
del = 45
mm
J = 10 kА
W = 1,81 kW
HISTOLOGIC RESEARCH OF CROSS CUTS
HISTOLOGIC RESEARCH OF LONGITUDINAL CUTS
Index Check sample
Experimental sample № 1
Experimental sample № 2
Experimental sample № 3
Water content, % 73,3 ±0,3 76,5 ±0,5 77,4 ± 1,1 79,8 ±0,3
Water holding capacity (WHC), % to moisture
75,1± 1,2 78,9± 2,6 82,6± 0,8 87,9± 1,1
WHC, % to sample weight 56,7±1,1 59,1±2,1 63,7±1,3 67,6±2,2
Table 1 – Water content
RESEARCH RESULTS (BEEF STUFF)
Index Check sample
Experimental samples
№ 1 № 2 № 3
Shear force power, kPa 24,8 ± 1,1 24,2 ± 1,2 23,4 ± 1,1 20,2 ± 1,0
Shear force cutting,
kN/m2
22 ± 1,1 20,5 ±1,1 20 ± 1,0 16 ±0,8
Plasticity, sm2/g 5,06 ± 0,7 7,02 ± 0,8 6,55 ± 0,2 6,62 ± 0,2
Table 2– structural mechanical properties
Index Check sample Experimental
sample № 1
Experimental
sample № 2
Experimental
sample № 3
Fat content 1,15 ± 0,02 1,12 ±0,05 1,14 ± 0,06 1,09 ±0,04
Collagen content 0,69 ± 0,1 0,45 ± 0,09 0,25 ± 0,15 0,19 ± 0,12
Water content 73,2 ±0,4 74,38 ± 0,3 74,62 ± 0,4 74,94 ± 0,4
Salt 1,79 ± 0,3 2,47 ± 0,2 2,74 ±0,4 2,96 ± 0,2
Muscle proteins 20,10 ±0,1 19,95 ± 0,1 19,72 ± 0,1 19,45 ± 0,02
Table 3 – Chemical composition
FoodScan
Thermal state Water content, %
0 pulses 150 pulses 300 pulses
Hot 72,4 ± 1,3 74,4 ± 1,1 77,3 ± 1,5
Cooled 71,6 ± 1,2 73,8 ± 1,1 76,1 ± 1,6
Chilled 67,9 ± 1,9 71,9 ± 1,7 75,8 ± 2,1
Table 4 – Water content
Sample WHC, % to
sample weight
WHC, % to
moisture
Hot 52,6 ± 1,3 72,1 ± 1,2
Cooled 55,7 ± 1,2 77,7 ± 1,4
Chilled 50,3 ± 1,4 74,1 ± 1,2
Hot (150 pulses) 59,3 ± 1,3 79,7 ± 2,0
Cooled (150 pulses) 59,7 ± 1,3 80,8 ± 2,2
Chilled (150 pulses) 55,7 ± 1,5 77,4 ± 2,4
Hot (300 pulses) 62,6 ± 1,2 80,9 ± 1,4
Cooled (300 pulses) 64,3 ± 1,6 84,5 ± 2,5
Chilled (300 pulses) 61,8 ± 2,1 81,5 ± 2,7
RESEARCH RESULTS (PORK STUFF)
Table 5 – Water holding capacity
Sample Plasticity,
% to
check
sample
Shear
force
power,
kPa
Shear
force
cutting,
kN/m2
Hot 100 8,6 17
Cooled 100 19,9 16
Chilled 100 11,6 20
Hot (150 pulses) 153,6 4,9 9
Cooled (150 pulses) 110,3 16,4 11
Chilled (150 pulses) 129,1 9,1 13
Hot (300 pulses) 165,4 2,7 7
Cooled (300 pulses) 136,6 9,5 9
Chilled (300 pulses) 140,9 6,4 10
Table 6 – Structural mechanical properties
Aspergillus identificationColiform bacteria analysis
№ Microbiological index Sample
check experimental
1. QMAFAnM, CFU/g 2,5*102 not detected
2. Coliform bacteria in 1 mg detected not detected
3. Aspergillus detected not detected
Table 7– Microbiological analysis of contaminated pork
MICROBIOLOGICAL TESTS OF BACTERIAL CONTAMINATED PORK
№ Index Results of analysis Sanitary hygienic standard
Units
Check Experimental
1 General coliform bacteria (GCB)
6,3*108 0,48*102 Not over100 CFU/100 ml
CFU/ml
2 Thermophile coliform bacteria (TCB)
6,3*108 0,48*102 Not over100 CFU/100 ml
CFU/ml
3 Coli phages 103 not detected Not over100 CFU/100 ml
PFU/ml
4 Enteric viruses detected not detected not allowed CFU/ml
5 Helminth eggs andpathogenic protozoan cysts
detected not detected not allowed in 25 l _
MICROBIOLOGICAL TESTS OF BACTERIAL CONTAMINATED LIQIUD SYSTEMS
Table 8 – Microbiological analysis of contaminated water
CONCLUSION
Pulsed discharge technology can be used for:
• Improving tenderness or reducing toughness of meat stuff • Effective hydration of muscle proteins • Improving yield of finished products• Reducing of salting duration• Intensification of brined salting technology• Decontamination of meat stuff• Securing high stability in storage• Disinfection of bacterial contaminated technological water