ВЛИЯНИЕ ЭЛЕКТРООСМОСА НА ПРОЦЕССЫ МАССОПРОВОДНОСТИ В СВИНОМ МЯСЕ

INFLUENCE OF ELECTRO-OSMOSIS ON MASS CONDUCTIVITY IN PORK

Skrypnyk Vyacheslav. A. ^a

Affiliation

a Kharkiv State University of Food Technology and Trade

b Poltava University of Economics and Trade

Copyright ©Cherevko et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

Developed is an experimental device for quantitative determination of mass conductivity parameters in pork under the influence of electro-osmosis current and the appropriate methodology for conducting experimental researches. Studied are the processes of mass conductivity in samples made from pork longissimus muscle under the influence of electro-osmosis current. The influence of the potential difference of electro-osmosis current, exposure time and physical parameters of pork on the quantitative parameters of mass conductivity have been established. Analytical dependencies for quantitative determination of mass conductivity parameters in pork under the influence of electro-osmosis current have been proposed. The method for quantitative determination of mass conductivity coefficient in the meat under the influence of electro-osmosis current has been proposed.

Keywords

Mass conductivity, mass conductivity coefficient, electro-osmosis, potential difference, pork

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