Shevchenko A. Increase of efficiency of frying equipment with the application of silicone compounds

Object of investigations - combined processes of frying with using of electrical contact heating (ECH) in the production of fried and baked culinary products. The purpose - intensification of processes of frying culinary products by means of electrical contact heating. Research methods - modern methods of theoretical studies of heat-transfer and experimental measurements of electrical parameters, electrical conducting properties, heat- and mass-transfer, microbiological and organoleptic characteristics. The scientific novelty: on the basis of research laid the idea of combining surface methods of heating with ECH, which will allow intensify the processes of frying (roasting and baking) and assure even heating of certain layers by the volume of the product. Purposeful regulation of operating conditions of heating the semi-finished product by means of ECH with safe parameters of electrical current is the main condition for this. It will give an opportunity to assure warming of the inner layer to the temperature of culinary readiness for the period of time which doesn't exceed duration of forming crust on the surface, and safety of apparatuses' operation during hand loading-unloading. The results introduced in the production venture and in the learning process. The branch of application - ventures of restaurant business and food ventures with low capacity.