DEVELOPMENT OF A METHOD FOR PRODUCTION OF MEAT AND VEGETABLE PRESERVES WITH THE USE OF A LOW POWER ELECTRIC AUTOCLAVE
DOI:
https://doi.org/10.15421/jchemtech.v33i3.327294Keywords:
sterilization; process parameters; canned meat; nutritional and biological value; PLC; SCADA.Abstract
The article presents the results of the development of a method for producing meat and vegetable preserves using a test bench and a low-power electric autoclave at the laboratory of Sumy National Agrarian University. A Programmable Logic Controller (PLC) OWEN PR200 and a Supervisory Control and Data Acquisition (SCADA) system were used to regulate the technological parameters of sterilization. The main focus was placed on the development of recipes for meat and vegetable preserves enriched with plant-based ingredients: peanut flour, sunflower seed meal, white lupine flour, and rape seed meal. Sterilization was conducted at 110 °C for 20 minutes according to a predefined program. Sensory evaluation, based on a five-point expert panel scale, revealed improvements in taste, aroma, texture, and color in samples with plant-based additives. The highest sensory scores were observed in samples containing white lupine flour and rape seed meal. Nutritional value analysis revealed that the inclusion of plant materials enriched the preserves with proteins and fats, leading to increased levels of essential amino acids and fatty acids. The most significant increases were observed in Sample No. 1, with peanut flour (21.7 ± 0.7 %) and Sample No. 2, with sunflower seed meal (21.4 ± 0.6 %), highlighting the positive impact of peanut flour and sunflower seed meal. The control Sample No. 0 had a fat content of 6.5 ± 0.1 %, whereas all experimental samples had lower fat content, ranging from 2.7 ± 0.2 % to 3.4 ± 0.2 %. The article provides a detailed description of the technological stages in the production process, including raw material preparation, sterilization, parameter control, and the application of automated bench. The results demonstrate the potential of the developed method for producing high-quality meat and vegetable preserves.
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