Technologie w suszeniu produktów mięsnych

• Autorzy: Wawrzyniak Kamil , Ligaj Grzegorz , Wióra Bartłomiej , Zielińska Sandra , Baluta Sylwia

Warianty tytułu

EN

Technologies in drying of meat products

• Języki publikacji: EN

Abstrakty

EN

Snacks have become an integral part of the population's diet, allowing for quick satisfaction of hunger between meals. While traditional snacks, such as potato chips are still ubiquitous and popular around the world, healthier alternatives such as meat snacks are increasingly being sought. Drying is one of the oldest food preservation techniques. The most common drying techniques includes sun and hot air drying and are still used on a commercial scale. However, these processes are often slow, unprofitable and have a negative impact on the final quality of the product. For this reason, new raw material pre-treatment technologies are introduced and key drying parameters are modified in order to optimize the entire process. This review characterizes dried meat in terms of nutritional value and summarizes commonly used techniques for the production of this type of products. Tarczyński S.A., a leader on the Polish market in the meat industry, has developed a new, highly effective technology for drying and producing meat snacks of various shapes, which is in line with the trend of modern on-the-go food products.

PL

Przekąski stały się obecnie nieodłącznym elementem diety populacji, pozwalając na szybkie zaspokojenie głodu między posiłkami. Podczas gdy tradycyjne przekąski, takie jak czipsy ziemniaczane, są nadal wszechobecne i popularne na całym świecie, coraz częściej poszukuje się zdrowszych alternatyw, na przykład przekąski mięsne. Suszenie to jedna z najstarszych technik konserwowania żywności. Najbardziej powszechne techniki suszenia, w tym suszenie na słońcu i gorącym powietrzem, są nadal stosowane na skalę komercyjną. Jednak procesy te są często powolne, mało opłacalne i mają negatywny wpływ na końcową jakość produktu. Z tego powodu wprowadzane są nowe technologie wstępnej obróbki surowca oraz modyfikowane są kluczowe parametry suszenia w celu optymalizacji całego procesu. W niniejszym przeglądzie scharakteryzowano pod kątem wartości odżywczych suszone mięso oraz podsumowano powszechnie stosowane techniki wytwarzania tego typu wyrobów. Tarczyński S.A., lider na polskim rynku w branży przetwórstwa mięsnego, opracował nową, wysoce efektywną technologię suszenia i produkcji przekąsek mięsnych o różnych kształtach, co wpisuje się w trend nowoczesnych produktów on-the-go food.

Słowa kluczowe

EN

dried meat; drying techniques; drying parameters; health benefits of meat; meat snacks

PL

suszone mięso; techniki suszenia; parametry suszenia; wartości odżywcze mięsa; przekąski mięsne

• Wydawca: STE GROUP
• Czasopismo: Systemy Wspomagania w Inżynierii Produkcji
• Rocznik: 2023
• Tom: Vol. 12, iss. 2
• Strony: 28--42
• Opis fizyczny: Bibliogr. 44 poz.

Twórcy

autor

Wawrzyniak Kamil

• Firma Tarczyński S.A. Dział Badań i Rozwoju Ujeździec Mały 80, 55-100 Trzebnica, Poland

autor

Ligaj Grzegorz

• Firma Tarczyński S.A. Dział Badań i Rozwoju Ujeździec Mały 80, 55-100 Trzebnica, Poland

autor

Wióra Bartłomiej

• Firma Tarczyński S.A. Dział Badań i Rozwoju Ujeździec Mały 80, 55-100 Trzebnica, Poland

autor

Zielińska Sandra

• Firma Tarczyński S.A. Dział Badań i Rozwoju Ujeździec Mały 80, 55-100 Trzebnica, Poland

autor

Baluta Sylwia

• Politechnika Wrocławska, Wydział Chemiczny Instytut Materiałów Zaawansowanych Wybrzeże Stanisława Wyspiańskiego 27, 50-370 Wrocław, Poland

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