Heat transfer in meat food production: principles, general outline and rationale

The article studies flow chart development for production line of liquid packaged broths in the form of a finished fastfood product. It reports on the results of analytical justification of technological operations and heat transfer process of meat cooking in liquid packaged broths production. The research was based on theoretical analysis of thermal conductivity patterns from hydrodynamic and capacitive properties of medium and processed product. Based on the results of the study, closed flow line was developed, being an integral structured system. It includes all technological process operations and their interaction in complex in liquid packaged broth production. Optimization of continuous process operations ensures high sterility, liquid broth quality and resource economy.