Modeling of Microbiological and Biochemical Processes under the Conditions of Steam Contact Sterilization in Containers of Turkey Meat Pate
Article Sidebar
Main Article Content
صندلی اداریAbstract
The article proposes modes of sterilization of meat pate from turkey meat, which was determined by the method in which the actual lethality Ff relative to the microflora should be equal to or exceed the required lethality of the sterilization process Fn (Ff ≥ Fn) canned turkey pate. The results of the study of the dependence of the kinetics of biochemical reactions on the thermal, chemical and mechanical sensitivity of the processed product, on pressure, temperature and chemical potential are presented. One of the effective ways to intensify the heat transfer process is the contact heating of the product by means of steam supply, which has a technological effect on the processed products. When comparing the results of the simulated results with experimental data, it is established that the solution of the problem of calculating the temperature field of the product on a computer gives quite satisfactory results between the calculated and experimental data. It is established that as a modification for the processed products it is necessary to solve thermohydromechanical equations with the corresponding initial and boundary conditions in addition to the transfer equation for each scalar quantity.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
1. Proposal of Policy for Free Access Periodics
Authors whom publish in this magazine should agree to the following terms:
a. Authors should keep the copyrights and grant to the magazine the right of the first publication, with the work simultaneously permitted under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 that allows the sharing of the work with recognition of the authorship of the work and initial publication in this magazine.
b. Authors should have authorization for assuming additional contracts separately, for non-exclusive distribution of the version of the work published in this magazine (e.g.: to publish in an institutional repository or as book chapter), with recognition of authorship and initial publication in this magazine.
c. Authors should have permission and should be stimulated to publish and to distribute its work online (e.g.: in institutional repositories or its personal page) to any point before or during the publishing process, since this can generate productive alterations, as well as increasing the impact and the citation of the published work (See The Effect of Free Access).
Proposal of Policy for Periodic that offer Postponed Free Access
Authors whom publish in this magazine should agree to the following terms:
a. Authors should keep the copyrights and grant to the magazine the right of the first publication, with the work simultaneously permitted under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 [SPECIFY TIME HERE] after the publication, allowing the sharing of the work with recognition of the authorship of the work and initial publication in this magazine.
b. Authors should have authorization for assuming additional contracts separately, for non-exclusive distribution of the version of the work published in this magazine (e.g.: to publish in institutional repository or as book chapter), with recognition of authorship and initial publication in this magazine.
c. Authors should have permission and should be stimulated to publish and to distribute its work online (e.g.: in institutional repositories or its personal page) to any point before or during the publishing process, since this can generate productive alterations, as well as increasing the impact and the citation of the published work (See The Effect of Free Access).
d. They allow some kind of open dissemination. Authors can disseminate their articles in open access, but with specific conditions imposed by the editor that are related to:
Version of the article that can be deposited in the repository:
Pre-print: before being reviewed by pairs.
Post-print: once reviewed by pairs, which can be:
The version of the author that has been accepted for publication.
The editor's version, that is, the article published in the magazine.
At which point the article can be made accessible in an open manner: before it is published in the magazine, immediately afterwards or if a period of seizure is required, which can range from six months to several years.
Where to leave open: on the author's personal web page, only departmental websites, the repository of the institution, the file of the research funding agency, among others.
References
Antipova, L.V. (2015). Research methods of meat and meat products. Kyiv: Kolos.
Belk, K. E., George, M. H., & Tatum, J. D. (2012). Volatile production in irradiated pale soft exudative (PSE) and dark firm dry (DFD) beef under different packaging and storage conditions J. Animal Science, 79(3), 688–697.
Bogatko, N., Bukalova, N., Lyasota, V., Artemenko L., Bogatko, L., Bakhur, T., Prilipko, T., Zabarna, I., Savchuk, L., & Tkachuk, S. (2019). Some indices’ determination of raw and pasteurized cow milk by ukrainian manufacturers using unique express methods. Journal of Microbiology, Biotechnology and Food Sciences (JMBFS), 9(1), 9-14. DOI: 10.15414/jmbfs.2019.9.1.
Bohirov, V. V., Shcherbakov, G. N., & Bakunova, A. V. (2013). Theoretical basis of heat engineering examples and problems. Proc. manual / FGOUVPO "Ivanovo state energy University". Ivanovo.
Buttriss, J. (2006). Hanging on the coat tails of the obesity epidemic: will metabolic syndrome be the next public health crisis and does nutrition have a role in its prevention? J. Sci. Food Agriculture, 86, 2285–2289.
Chicken & Turkey Meat Production in Canada—Market Research Report [Report]. (2019). Retrieved from https://www.ibisworld.com/canada/market-research-reports/chicken-turkey-meat-production-industry/
Cherevko, O. I., & Poperechny, A. M. (2014). Processes and apparatuses of food productions: textbook. 2nd edition. Kharkiv: World of Books
Ibatullin, I. I., Zhukorsky, O. M., & Bashchenko, M. I. (2017). Methodology and organization of scientific studies in creativity: a tool. Kyiv: Agrarian Science.Workshop On Feeding Farm Animals: Educ. Tool.
Jemenez-Colmenero, F. (2007). Healthiner Lipid formulation approaches in meat − based functional foods. Technogical options for, replacement of meat fats by non-meat fats. Trends Food Sci. and Technol., 18, 567–578.
Kaletnik, G. M., & Yanovich, V. P. (2017). Prospects of development of vibrating machines for primary processing of agricultural raw materials. Vinnytsia: Vinnytsia National Agrarian University. (in Ukrainian)
Kilincceker, O., & Karahan, A. M. (2020). The effect of buckwheat flour on some quality properties of chicken meatballs as an alternative to wheat flour. Сarpathian journal of food science and technology, 12(4), 155-164.
Kotsiumbas, H. I., Shcherbakovska, O. M., & Kotsiumbas, I. Ia. (2012) Ekspertyza kovbasnykh vyrobiv histolohichnym metodom. Lviv. 103 p. (in Ukranian)
Lynchab, S. A., O'Neill, A. M., Drummond, L., & Álvareza, C. (2018). Opportunities and perspectives for utilisation of co-products in the meat industry. Meat Science, 144, 62–73. DOI: https://doi.org/10.1016/j.meatsci.2018.06.019.
Meat and Meat Products. (2005). Method for the determination of total nitrite content (control method) (ISO 2918: 1975, IDT): DSTU ISO 2918: 2005. Effect from 2008-01-01. To: State Consumer Standard of Ukraine, 2010. 10 p. (National Standard of Ukraine).
Palamarchuk, I. P., Polyevoda, J. A., & Kutsyi, V. M. (2017). Matematychne modeliuvannia protsesu teplomasoobminu za umov parokontaktnoi sterylizatsii produktsii u tsylindrychnii tari [Mathematical modeling of the process of evaporation in terms paracontact sterilization in cylindrical containers]. Tekhnika, enerhetyka, transport APK, 64-70.
Prilipko, T. M., & Kuts, V. M. (2013). Patent No. 83518, Ukraine МПК9 AND 23В4/00. Canned pate from the meat of turkeys. No. u201304965; Appl. 18.04.2013; publ. 10. 09., bull. No. 17/2013.
Prylipko, T., Bukalova, N., & Lyasota, V. (2019). Features of the introduction of the HACCP system on enterprises of Ukraine. The potential of modern scienct. London, 1, 49-60.
Prylipko, T., Koval, T., Kostash, V., Tocarchuk T. & Tsvihun, A. (2020). Оptimization of recipe turkey meat pate. Сarpathian journal of food science and technology, 12, Nr.(4), 98-112. ISSN-L2066-6845.http://chimie-biologie.ubm.ro/carpathian_journal/index.html
Terziev, S. G. (2012). Elektrodiffuzionnaya model teplomassoperenosa v termosifonnyih apparatah. Nauk. pr. ONAHT, 41(1), 219–222.
Terziiev, S. H., Malashevych, S. A., & Ruzhytska, N. V. (2011). Doslidzhennia protsesu sushinnia shlamu kavy pid diieiu infrachervonoho vyprominiuvannia. Naukovyi visnyk Lvivskoho natsionalnoho universytetu veterynarnoi medytsyny ta biotekhnolohii im. S. Z. Gzhytskoho, 13(4) (50), Ch. 4, 131–134.
Tsurkan, O. V., Gurich, A. Y., & Polevoda, Y. A. (2014). Substantiation of technological and constructive schemes of the autoclave with an aerodynamic intensifcation. Scientific works ONAFT, 2(46). p.
Voronenko, В. А. (2008). The mathematical description of processes of heat and mass transfer in meat products during their heat treatment. Processes and equipment of food productions, 2, 27-30.
Yakubchak, O., Melnichuk, S., Zvon, A., & Deineko, E. (2014). HACCP - an effective preventive system for guaranteeing food safety. Meat business, 7(25), 68–69.
Zhang, R. et al. (2016). Effect of oral administration of probiotics on growth performance, apparentnutrient digestibility and stress-related indicators in Holstein calves. Journal of Animal Physiology and Animal Nutrition, 100 (1), 33–38. https://doi.org/10.1111/jpn.12338.
Zhuravskaya, N. K., Alekhina, L. T., & Otryashenkova, L. M. (2015) Research and quality control of meat and meat products. Moskow: Agropromizdat. (in Russian)