MATHEMATICAL MODELING OF THERMAL PROCESSING OF MEAT PRODUCTS

Volodymyr PAVELKO, Serhiy HRYBKOV, Arkadiy ZASLSVSKY, Daria DMYTRENKO

Abstract

The article presents the mathematical modeling for sausage products heat treatment during thermal processing in steamer cooking chambers in meat processing plants.The sausage and meat cooking processing period has been divided into several stages, each stage duration being predefined by heat transfer analytical solving for any particularly sized sausage product. Sequential thermal process stages include drying stage, smoking stage and the cooking sausage product stage. The duration of each sausage thermal processing stage can be calculated by proposed empirical equations. Calculating the duration of the sausage product thermal cooking stages, the initial temperature condition of the product is considered to be characterized as the temperature averages. Specially elaborated thermal calculation algorithm for sausage product heat treatment allows estimating the thermal energy consumption for any given cooking processing, considering the changes in technological parameters.Thus, the mathematical model is proposed to be applied to thermal (structural) design and engineering calculations for the above named steamer cooking chambers.

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