Farisieiev A. Development of the apparatus for frying meat in conditions of electroosmosis.

Dissertation is dedicated to the problems of research of the process of bilateral meat frying in conditions of electroosmosis and development of highly efficient energy- and resource-saving equipment for its implementation. Mass transfer processes and analytical dependence for the determination of the flow of substance that arises in meat under the influence of current of electroosmosis, the heat flux from the heater and their combined action have been investigated in the thesis. It was established that rational parameters of bilateral meat frying in conditions of electroosmosis by duration, release of the finished product and its quality indicators: voltage of current of electroosmosis 27 V, frequency of current of electroosmosis 0,5 Hz, excess pressure (0,8…1,1)х103 Pa, Specific heat flux from each surface frying (38,5…41,5)х103 W/m2, temperature of surfaces of frying 423 K. The duration of the heat processing is 70...80 s, and the output of the finished product - 90...91%. At the basis of the experimental research results, there was developed technical documentation and produced prototype of the device for bilateral meat frying in conditions of electroosmosis.