Heat treatment technological features of meat and bone raw materials in packaged broth production

The aim of the study is to investigate and substantiate thermophysical processes in the production of liquid packaged fastfood broths with a long shelf life. The heat capacity of water decreased when heated from 0 to 37 °C, with further heating it increased, but insignificantly in its absolute value. This circumstance allowed us to conclude that it is possible to use preheated water to 70 °C outside the digester. This significantly reduces the negative impact of prolonged exposure to high temperatures on mass transfer processes. It was experimentally established that an increase in the water heating temperature in the range from 80 to 100 °C increases the thermal conductivity index by only 6 %, and then it remains virtually unchanged. The intensity of heat transfer from hotter to colder layers of water as a result of thermal interaction of water molecules acquires a linear pattern. This does not increase the intensity of mass transfer processes and, accordingly, does not increase the efficiency of heat transfer in meat and bone raw materials. Along with the water heating temperature, one of the key factors influencing the heating rate of meat and bone raw materials during cooking is the heating duration. It depends on the volume of pieces of meat and bone, as well as on the individual surface areas of bodies. As a result, knowing and taking into account the influence of thermophysical characteristics on the process of heating meat and bone raw materials with a heat carrier, it is possible to effectively control the process of cooking broth. In technological terms, this pattern allows improving the quality of products, increasing the productivity of the flowtechnological line and optimizing energy costs for hydrothermal processes, ensuring the production of finished products with high consumer characteristics.