Theory and practice of meat processing

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Visualization of changes in shape and size of the frozen residue during the thawing of ground pork is implemented using magnetic resonance imaging. A technique has been developed to study the displacement of thawing front line without damage to integrity of the object being thawed. It has been established that the melting of bound water crystals outran the melting of free water crystals in meat. A mathematical model that adequately describes the experimental data obtained in the analysis of tomograms is proposed. Tomograms are an important information source for studying the patterns of heat and mass transfer during the thawing of frozen foods.

About the Authors

Vladimir M. Stefanovskiy
All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

doctor of technical sciences, professor, head scientific collaborator

125422, Moscow, Kostyakova str., 12. Tel.: +7-495-253-15-74

Evgeny V. Morozov
Institute of Chemistry and Chemical Technology of the Siberian Branch of the Russian Academy of Science – Branch of Federal Research Center “KSC SB RAS”
Russian Federation

candidate of physical and mathematical cciences , senior researcher

660036, Krasnoyarsk, Akademgorodok 50/24. Tel.: +7-391-249-85-61

Vyacheslav M. Bоuznik
All-Russian Scientific Research Institute of Aviation Materials of the state research center of the Russian Federation
Russian Federation

doctor of chemical sciences, professor, academician of RAS, advisor to the general director

105005, Moscow, Radio str., 17. Тел.: +7-977-969-70-30


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For citations:

Stefanovskiy V.M., Morozov E.V., Bоuznik V.M. STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING. Theory and practice of meat processing. 2019;4(1):17-20.

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ISSN 2414-438X (Print)
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