INVESTIGATION OF THE PROCESSES OF DEPOSITION OF COMBUSTION PRODUCTS OF WOOD CHIPS AND AROMATIC MIXTURES ON MEAT PRODUCTS UNDER THE INFLUENCE OF ELECTROSTATIC FIELD

Abstract

The article analyzes the scientific data on the effect of electric field on food surfaces and the efficiency of smoke deposition. The technology has its positive and negative properties. The main advantages include: a significant reduction in the operating time of the plant, saving resources (electricity, wood chips, etc.), uniform distribution of combustion products of wood chips on the surface of the final product and its coloring in golden-brown tones. In addition, the electric field has a positive effect on increasing the shelf life of the product, as the cell walls of microorganisms are destroyed and the general metabolism is disturbed. The disadvantages of the technology include less pronounced organoleptic indicators of the finished product. It is believed that this is due to a shorter cycle of production technology, and a low percentage of diffusion of smoke particles into the final product.