Chekanov М. Improvement of the process of a softening of meat by means of ultrasonic fluctuations and his hardware registration

Object - process softening meat with the big maintenance of a connecting fabric. The purpose - process improvement softening meat with the big contents of a connecting fabric by means of ultrasonic fluctuations and his hardware registration. Methods of researches - analytical, theoretical and experimental with use of instrumentation of corresponding accuracy, standard and original techniques of research of food raw materials, modern methods of mathematical statistics, the correlation analysis and computer technologies. Scientific novelty - scientifically soundly the way softening meat with the big maintenance of a connecting fabric by means of ultrasonic fluctuations also is experimentally confirmed; the original technique of research of power balance of process softening meat with the big maintenance of a connecting fabric by means of ultrasonic fluctuations which allows to define absolute and relative values of the brought and absent-minded energy in volume of the working chamber is developed; It is established that for a radiator with frequency 22000 Hertzs a thickness of meat raw materials for which full dispersion of energy of the Ouse-wave, inversely proportional to diameter of a radiator is observed; mathematical models are developed for dependence of force and work of cutting of meat raw materials after softening with the help Ouse from frequency of a radiator and volume of the working chamber; laws of changes structurally-mechanical, morphology indicators and a moisture condition in meat with, softened by means of ultrasonic fluctuations are established. Results are introduced at the enterprises of the food-processing industry and educational process. Use area - the enterprises meat of the processing the industry and a restaurant economy.