XI Международная студенческая научная конференция Студенческий научный форум - 2019

The main method of storage of products in the agricultural enterprise is storage at low temperatures, called cold storage. The main difference between the refrigerated storage is that it does not cause significant changes in the taste of the stored food product.

Refrigeration treatment can reduce or completely slow down the speed of biochemical, microbiological processes occurring in the products, and lead to their deterioration. To reduce the impact of physical and chemical reasons, the use of only a cooled storage does not give the necessary results, therefore, to achieve this goal, various related process lines are used, which reduce the humidity during storage of products [1, 2].

Thus, when designing refrigeration units it is necessary to follow the scheme of the technological process, the rules of conditions and terms of storage of certain products, which allow to determine the type and size of the refrigerator.

The choice of refrigerator chambers, cooling systems and heat exchangers must be consistent with the process flow diagram and be justified in accordance with the scientific provisions on the reduction of natural losses, reducing energy consumption for heat removal, reducing the cost of transport operations, maintaining the quality of raw materials. At the same time, all engineering solutions should be based on progressive technical and technological achievements of modern refrigeration equipment.

Meat products are perishable food products, because their long-term storage under normal conditions without special treatment is impossible.

Along with various ways of preserving perishable foods, refrigeration and storage methods are currently the most effective methods.

The use of refrigeration technology in the processing of meat products, unlike other methods of preservation, has a much smaller impact on the natural taste and organoleptic properties of meat products.

Camera for cold processing of meat carcasses (figure 1) includes an insulated housing 1 with doors 2, 3 for loading and unloading of carcasses, the air circulation system, including located along the body of the unit 4 discharge nozzles 5, 6 of the suspended way for placing meat carcasses. The air circulation system is equipped with a humidified air supply line containing a suction bell 7 with a fan 8 placed above the door 2 for loading and a distribution manifold 9 with discharge tubes 10 connected to the discharge nozzles of the air coolers 4.

Figure 1-cooling chamber with humidification

When operating the chamber through the loading door 2 on the suspension path 6, the paired meat carcasses enter the cavity of the body 1. Air is supplied to the batteries of air coolers 4 by means of fans. After cooling, it enters the cargo volume, washes the surface of the meat carcasses and cools them. During the loading of the chamber, air exchange takes place between the cavity of the body 1 and the adjacent room from which the meat carcasses are loaded. Warm and moist air enters the housing through the top of the loading door 2 and rises into the socket 7. From the socket 7 with the help of a fan 8 on the collector 9, moist and warm air is supplied to the discharge pipes 5, where it is mixed with cold and dry air from the air coolers 4. This leads to an increase in the humidity of the cooling air entering the cavity of the body 1 (cargo volume) and washing the surface of the cooled meat carcasses, and, accordingly, to a decrease in the intensity of shrinkage.

This device allows you to reduce shrinkage by 10 to 15%.

Literature

1. Bezzubtsev M. M. Volkov, V. S., Modern problems of science and education. Textbook for students in the field of training 35.04.06 Agroengineering, profile "Energy management and engineering of power systems", 2018. – SPb.: Spbgau, 220 p.

2. Bezzubtseva M. M., Volkov V. S. Technological power systems of enterprises. Educational guidance to students on preparation 35.03.06 agro engineering, profile of "Electrical and Electrotechnology in agriculture", 2018. – SPb.: Spbgau,, 55 p.