SIMULATION MODELING OF TEMPERATURE KINETICS OF INFRARED FRYING OF MEAT SEMI-FINISHED PRODUCTS

Infrared frying of meat semi-finished products is a complex mass-exchange process, qualitative research and optimization of that are possible only through system-dynamic modeling, which is based on analytical connections of the system and physical experiment. The aim of the study was to create a simulation model for the temperature of meat semi-finished products during the infrared frying using the Vensim software package and determining the influence of the type of meat raw material and the power of the emitter of the apparatus on the temperature of inner layers of the product. In previous studies, the authors obtained an equation describing kinetics of temperature of the inner layers of the product, what became analytical basis of the simulation model. The heat receiver is a meat semi-finished product, normal cut of which is a semi-ellipse. To verify the results, real frying was carried out in the apparatus ARJM-0.07-1 that became physical basis of the simulation model. Using the software complex Vensim, a computer experiment was conducted: the temperature of inner layers of meat semi-finished from pork and beef was determined for their identical form and identical power of the emitter, as well as the temperature of inner layers of beef semi-finished products at different emitter power. Comparison of the obtained results of the simulation model of temperature kinetics and real frying proves the adequacy of the created model. Use of the simulation model allows optimize the process of foods products based on the selected reactions through a computer experiment with change and combination of criteria values, providing a quality product.

Infrared frying of meat semi-finished products is a complex mass-exchange process, qualitative research and optimization of that are possible only through system-dynamic modeling, which is based on analytical connections of the system and physical experiment. The aim of the study was to create a simulation model for the temperature of meat semi-finished products during the infrared frying using the Vensim software package and determining the influence of the type of meat raw material and the power of the emitter of the apparatus on the temperature of inner layers of the product. In previous studies, the authors obtained an equation describing kinetics of temperature of the inner layers of the product, what became analytical basis of the simulation model. The heat receiver is a meat semi-finished product, normal cut of which is a semi-ellipse. To verify the results, real frying was carried out in the apparatus ARJM-0.07-1 that became physical basis of the simulation model. Using the software complex Vensim, a computer experiment was conducted: the temperature of inner layers of meat semi-finished from pork and beef was determined for their identical form and identical power of the emitter, as well as the temperature of inner layers of beef semi-finished products at different emitter power. Comparison of the obtained results of the simulation model of temperature kinetics and real frying proves the adequacy of the created model. Use of the simulation model allows optimize the process of foods products based on the selected reactions through a computer experiment with change and combination of criteria values, providing a quality product.