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Kabdylzhar B, Kakimov A, Suychinov A, Rakimova M, Yessengeldin S, Bekeshova G. Effect of Fine Grinding Process on Temperature Characteristics and Water-Binding Capacity of Chicken Bone Paste. alkhass 2022; 4 (1) :1-4
URL: http://alkhass.srpub.org/article-4-138-en.html
URL: http://alkhass.srpub.org/article-4-138-en.html
Baktybala Kabdylzhar * 
, Aitbek Kakimov , Anuarbek Suychinov , Madina Rakimova , Syrym Yessengeldin , Gulvira Bekeshova
, Aitbek Kakimov , Anuarbek Suychinov , Madina Rakimova , Syrym Yessengeldin , Gulvira Bekeshova
Department of technological equipment and mechanical engineering, Faculty of Engineering and Technology, Shakarim University of Semey, Kazakhstan
Abstract: (888 Views)
The article describes the technology of obtaining chicken meat and bone paste by fine grinding of bone raw materials. Grinding of meat and bone raw materials is carried out in several stages using a power chopper and a microgrinder «Supermasscoloider». The processing scheme of meat and bone raw materials consisted in sequential grinding of meat and bone raw materials, preliminary freezing to a temperature of (-18) ºC - (- 20) ºC in freezers. During the grinding process, the influence of the amount of added water on the temperature and water-binding capacity of the meat and bone paste after grinding is investigated. From the results, it was revealed that the temperature of the meat and bone paste at the outlet of the microgrinder decreases from 16ºС to 9ºС, depending on the amount of added water. The addition of water leads to a decrease in the water-binding capacity of the meat and bone paste from 65.81 to 33.68%.
Type of Study: Research |
Subject:
Food formulations
Received: 2021/11/18 | Revised: 2022/01/7 | Accepted: 2022/01/12 | Published: 2022/01/30
Received: 2021/11/18 | Revised: 2022/01/7 | Accepted: 2022/01/12 | Published: 2022/01/30
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