Apparatus for the study of structural-mechanical and thermophysical properties of poultry meat


Keywords: structural-mechanical properties, temperature conductivity, physical methods of meat research, indenter, penmetrometer, turkey fillet

Abstract

The design and operating principle of measuring module for determination of structural-mechanical properties and heat conductivity of poultry meat before and after culinary treatment are described in the article. The layout of temperature sensors and heating element is given. The relevance of the research not only the limits of strength of product surface by penetrometer, but also the relaxation efforts and heat conductivity of a product is proved. Calibration curves of penetrometers are plotted. The example of the temperature‘s fixation of the wall of the measuring indenter by semiconductor thermometer with rising temperature of the sample by heating indenter is given. The developed module «Rheology» of the apparatus MIG-1.3 allows determining the main structural-mechanical and thermophysical properties of poultry meat. The errors of certain sensors don’t exceed ± 1 °С that allows determining the rheological and thermophysical properties of poultry meat samples on the intermediate stages of technological process, when the degustation is impossible. Fixation results of temperature differences’ dynamics of indenters’ surface point at velocity of heat conduction inside the sample that allows determining heat conductivity and getting an idea of the amount of the free moisture that is formed as a consequence of denaturation of poultry meat’s protein. Due to the determined rheological and thermophysical properties it was established the optimal modes of heat treatment of three samples of turkey fillet (temperature, time, air velocity and moisture) and modified mode «steaming» of steam convection oven Convothem. The research of structural-mechanical and thermophysical properties of turkey fillet after the heat treatment by different temperature conditions was conducted on the developed equipment with the aim of checking structural-mechanical properties of the ready fillet samples. Dynamic of change of running resistance force (relaxation efforts) and temperature change by mechanical deformation of samples were determined under the temperature 20 ± 2 °С. The accordance of study results of rheological and thermophysical properties on the proposed apparatus MIG-1.3 with the technological properties of fillet samples were proved.

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Published
2018-03-02
How to Cite
Shapoval, S. (2018). Apparatus for the study of structural-mechanical and thermophysical properties of poultry meat. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 20(85), 100-106. https://doi.org/10.15421/nvlvet8519