文章基本信息

标题：Microwave installation for accelerating the process of salting the food products
本地全文：下载
作者：Dmitrii Poruchikov ; Irina Ershova ; Alexey Vasiliev 等
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2020
卷号：161
页码：1-4
DOI：10.1051/e3sconf/202016101048
出版社：EDP Sciences
摘要：This article contains a description of the developed installation for salting and heat treatment of raw meat, which allows accelerate the salting process due to electrophysical effects. To provide the population with quality products from small-sized meat raw materials with reduced energy consumption, it is necessary to create rational conditions for their processing, ensuring the intensification of production processes based on the use of non-traditional types of energy carriers, and in particular electromagnetic waves of ultrahigh frequency. When raw materials are introduced into the resonator chamber in the developed installation, a traveling component appears in the standing wave, which transfers energy from the source to the raw material, which ensures its heating.
其他摘要：This article contains a description of the developed installation for salting and heat treatment of raw meat, which allows accelerate the salting process due to electrophysical effects. To provide the population with quality products from small-sized meat raw materials with reduced energy consumption, it is necessary to create rational conditions for their processing, ensuring the intensification of production processes based on the use of non-traditional types of energy carriers, and in particular electromagnetic waves of ultrahigh frequency. When raw materials are introduced into the resonator chamber in the developed installation, a traveling component appears in the standing wave, which transfers energy from the source to the raw material, which ensures its heating.