Abstract

Possible ways to increase energy efficiency and resource conservation of processes of meat pan-frying based on formulated technological requirements derived from the analysis of published experimental and theoretical data were developed. To increase the energy efficiency of the two sides frying and the output of finished products from meat it is offered to use the variable frequency electrical osmosis. In order to expand the resource base, the possibility of meat pan-frying with high content of connective tissue was theoretically substantiated.

Keywords

Energy efficiency, conservation of resources, the process of pan-frying, electrical osmosis, meat with high content of connective tissue

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