Research of a new method of cooking meat products

The article presents the results of a study on the use of the infrared method of cooking meat products. It is shown that this method of food preparation is one of the promising methods of heat treatment. An analysis of the available methods of infrared exposure to meat products have showed that when combining various methods of heat treatment, consumer qualities of the products do not decrease, while there are prospects for reducing the time of the technological cycle. The authors set the task of the study, which is aimed at applying the proposed method of thermal exposure to food in the fast food industry. For the study, a heating block have been manufactured in accordance with utility model patent No. 199820 and installed in an oven-oven. Heating elements have been controlled and monitored by TPM 138 and TPM 148-T devices with RS-485 interface. The presented results have showed that with the help of these heating elements it is possible to create a uniform heating field of different areas, depending on the volume of the prepared product. It has been shown that as a result of the application of the new method of thermal action, the cooking time has decreased by more than 40 %, energy costs have decreased by more than 25 %, weight loss can be reduced by 40 %, while the consumer qualities of the product do not change. Research has shown that the use of a new method of thermal processing of food products opens up new opportunities not only in the fast food industry, but also in other sectors of the national economy.