Skrypnyk V. Scientific substantiation of energy efficient processes and equipment of natural meat products conductive frying

Processes of conductive frying of meat under the influence of physical and electrical methods, heat and mass transfer during frying and equipment for their implementation is the subject of research. The development of scientific substantiated energy- and resource-saving processes and equipment for conductive frying meat is the purpose of thesis. Theoretical research methods of energy efficiency, heat and mass transfer, and modern methods of measuring thermotechnical, thermophysical, mass transfer, structural and mechanical, physical and chemical and microbiological parameters used in research. Technological requirements to the process of conductive frying meat in order to prevent the formation of heterocyclic amines have been formulated in the thesis. It was developed a new technique of an estimation of energy effectiveness of processes of conductive meat frying in the apparatuses for their implementation. Directions of increase of energy effectiveness and resource conservation of the process of conductive frying have been formulated in the thesis. It was developed a scientific-theoretical foundations of conductive frying of meat under the influence of physical and electrical methods. There were offered analytical and thermal models of process of conductive frying meat under the influence of physical and electrical methods. Were determined the rational regimes and constructive parameters for bilateral frying meat equipment. Technical assignment and project documentation for manufacturing experimental models of equipment for bilateral meat frying under the influence of physical and electrical methods was developed there.