Molchanova N. The equipment development of the frying meat products with high connecting tissue content

Object: process double-sided frying under the pressure of functional preserving capacities of meat with high connecting tissue content. The purpose: equipment development for frying meat products with high connecting tissue content. Methods: theoretical methods of research of heat transfer and modern experimental methods of measurement of carrying over of heat, thermal and physical, microbiological and physical and chemical indicators, methods of statistical mathematics, the correlation analysis and computer technologies. It is offered: construction of the equipment for double-sided frying under the pressure of functional preserving capacities of meat with high connecting tissue content, analytical dependence of duration of process double-sided frying of functional preserving capacities of meat with high connecting tissue content from effort of compression and its rational level. The Sphere of the use: enterprises of a restaurant economy, research and design institutions, educational institutions.