Energetical and socioeconomicefficiency of apparatus for bilateral frying of meat with high connecting tissue content at the functional preserving ca pacity
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
Purpose. Development and implementation of new highly energy- and resource-efficient equipment in the activities of enterprises of food industry, including restaurants is actual scientific task. The process of bilateral frying meat with high connecting tissue content at the functional preserving capacity and the apparatus for its implementation is the subject of research. Methods.The methods of genera lizations and of mathematical statistics used in research. Results. Determination of energy- and socio-economic efficiency from introduction in the activities of restaurant industry institutions the apparatus for bilateral frying meat with high connecting tissue content at the functional preserving capaci ty is the purpose of the article. We have calculated the indicators of energy efficiency of the process of bilateral frying meat with high connecting tissue content at the functional preserving capacity and the apparatus for its implementation, which show that the developed apparatus has high energy efficiency and provides rational process parameters. We found out that introduction into manufacturing process of institutions restaurant industry the apparatus for bilateral frying meat with high connecting tissue content at the functional preserving capacity allows to achieve significant social and economic benefits. The economic effect of the introduction of the developed apparatus is to replace high-grade raw materials lower grade and electricity savings and varies from 51313 UAH to 67519 UAH per 1000 kg of finished meat products. Conclusions. We have developed technology sequence for production of semi-finished high degree of readiness fried meat products, which allows to minimizes unit costs of electricity, meat raw materials and labor costs, to provide the high quality and output of the finished product. This sequence creates wide range of possibilities for mechanization and automation the production of semi-finished and finished products. Social efficiency from the introduction of the apparatus for bilateral frying of meat with high connecting tissue content at the functional preserving capacity is in fried meat products safe consuming, costs reducing and improvement of labor conditions for the staff.
Authors and Affiliations
V. S. SKRYPNYK, N. Molchanova, A. Farisieiev
Keywords
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