Vibrations in engineering and technology


Issue №: 1(104)

Published: 2022.04.29
DOI: 10.37128/2306-8744-2022-1

The journal deals with the problems of vibration technologies and machines, mathematical methods of vibration process studies, information on design and technological development, presents teaching and methodological aspects of teaching in the Higher School of Applied Sciences, where vibration machines and technologies are studied.

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DOI: 10.37128/2306-8744-2022-1-5
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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.


Keywords: ultrasonic treatment, cavitation, raw meat and products, inactivation of microorganisms.

List of references

1. Chandrapala, J., Oliver, C., Kentish, S., Ashokkumar, M. (2012). Ultrasonics in food processing, Ultrason. Sonochem. doi:10.1016/j.ultsonch.2012.01.010e 

2. Jose Luis Nunes, Martín Piquerez, Leonardo Pujadas, Eileen Armstrong, Alicia Fernández, Federico Lecumberry Beef quality parameters estimation using ultrasound and color images // 9th IAPR conference on Pattern Recognition in Bioinformatics Stockholm, Sweden. 21-23 August 2014, 

3. Fulladosa E., De Prados M., García-Perez J.V., Benedito J., Muñoz I., Arnau J. and Gou P. Determination of dry-cured ham composition using X-ray absorptiometry and ultrasound technologies, 59th International Congress of Meat Science and Technology, 2013, Izmir, Turkey, S7V-3 

4. Midgley J., Small A. Review of new and emerging technologies for red meat safety// Final report Meat & Livestock Australia, June 2006, p. 38-39 

5. Perelman, M.Y., Moyseev, B.C. Bakterytsydnoe deistvye ultrazvuka // Problemы tekhnyky v medytsyne. – Tahanroh, 1980. – 38-41 

6. Fulya Turantaş, Gülden Başyiğit Kılıç, Birol Kılıç Ultrasound in the meat industry: General applications and decontamination efficiency// International Journal of Food Microbiology, 198 (2015), r. 59–69 

7. Leong, T., Ashokkumar, M., Kentish, S. (2011). The fundamental of power ultrasound. A review. Acoustics Australia, 2 (39), 54-63 

8. Dolatowski Z.J., Stadnik J., Stasiak D. Application of ultrasound in food technology// Acta Sci. Pol., Technol. Aliment. 6(3) 2007, 89-99 

9. Piyasena P., Mohareb E., McKellar R.C., 2003. Inactivation of microbes using ultrasound: a review// J. Food Microbiol. 2003, 87, 207-216


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About journal

Topics of the journal:

The journal "Vibrations   in engineering  and technology" presents materials on the following issues

• Theory of processes and machines
• Mechanical Engineering and materialprocessing
• Processing and food production

Key information:
ISSN (print): 2306-8744
DOI: 10.37128/2306-8744

The certificateof massmediaState registration:kv no 16643-5115 from 30.04.2010 .
Founder of the journal: Vinnytsia National Agrarian University

Kind of publication: journal
Type of publication : Scientific
Publication status: Domestic
Year of founding:
Periodicity: 4 times a year
Extent: 18.75 nominal printed pages
ISSN: 2306-8744 (printed version), (online)
Language of edition  : (mixed languages) Ukrainian, English
The scope of the distribution and the category of readers: national, foreign, teaching staff, scientists, businessmen.
Periodical is included in the list of scientific professional editions of Ukraine approved by the Order of Ministry of Education and Sciences of Ukraine from 21.12.2015 No. 1328.
The journal "Vibrations in engineering and technology" is included in the "Catalogue of periodicals of Ukraine".
Journal subscription can be executed in each post office department.
 Subscription Index is  99720.


Old version of site: http://vibrojournal.vsau.edu.ua/

History of journal:

In June 1994 the 2nd International Scientific and Technical Conference "Application of vibrations for technological purposes" was organized on the basis of Vinnytsia State Agricultural Institute. Leading experts in this field, noting the significant contribution to the school of Vibration Engineering under the leadership of P. S. Bernyk, proposed to create a professional all-Ukrainian scientific and technical journal "Vibration in engineering and technology..The journal was foundedat Vinnytsia State Agricultural Institute and P.S. Bernyk was elected to be the chief editor .
For all these years (since 1994) theJournal "vibration in engineering and technology" published  94 issues wherestudy of vibration effects, the creation of progressive energy saving technologies and equipment for their implementation were highlighted.
Currently Kaletnik H.M  PhD , professor, academician NAAS is the chief editor of the "Vibrations in engineering  and Technology"
The journal "Vibration in Engineering and technology", which has no analogues on the territory of Ukraine, is well known abroad.