Vibrations in engineering and technology

Melnyk Victoria Doctor of Technical Sciences, Professor, Head of the Department of Biotechnology and Engineering Kyiv Polytechnic Institute named after Igor Sikorsky, Faculty of Biotechnology and Biotechnology, vmm71@i.ua, 0936999568

Kosova Vira Assistant of the Department of Biotechnology and Engineering, Kyiv Polytechnic Institute named after Igor Sikorsky, Faculty of Biotechnology and Biotechnology, vera_62@ukr.net, 0665445843

Ostapenko Zhanna Assistant of the Department of Biotechnology and Engineering, Kyiv Polytechnic Institute named after Igor Sikorsky, Faculty of Biotechnology and Biotechnology, zhanna.ost@gmail.com, 06364179440

Shvydenko Vitaliy student Kyiv Polytechnic Institute named after Igor Sikorsky, Faculty of Biotechnology and Biotechnology, svidenkovitalij@gmail.com, 0442049451

The object of the study is the effect of ultrasound on raw meat. One of the promising areas of improvement and intensification of technological processes of food production is the use of ultrasound. Current research shows that ultrasound can play an important role at all stages of the food life cycle. Ultrasound depending on the mode of ultrasonic treatment, the degree of supersaturation of the solution, the temperature factor, etc. can significantly accelerate the process of denaturation of organic compounds. The range of application of ultrasound in the production of meat products by industrial means today is quite wide and includes: acceleration of maturation of raw meat, tendering of meat, its ambassador, heat treatment. The essence of the process of tendering meat with ultrasound is the use of ultrasonic vibrations to destroy the connective tissues of meat, thereby increasing its tenderness regardless of the process of maturation of meat, its appearance or processing conditions. Partial destruction and softening of tissue structures makes it possible to improve the consistency, juiciness, increase the permeability of pickles and accelerate enzymatic processes. The main goal of the research is to determine the impact of ultrasonic treatment on the quality and safety of meat products in the process of technological processing. The innovation of the work is the modernization of the stage of raw meat preparation due to the introduction of a flowing ultrasonic processor in the cooking apparatus. Ultrasonic radiation is applied during heat treatment, which improves the quality of the shot product and reduces cooking time. Acceleration of cooking is due to the rupture of the fibers at the cellular level.

In the course of the work, an experimental study of the effect of ultrasound on raw meat was conducted. According to the results of the experiment, a microscopic analysis of the protein structure was performed after exposure to ultrasound. An experimental result was obtained, which confirms the positive effect of ultrasound on raw meat. The technique used in the study can be used to study the effect of ultrasound on other materials.

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