Manufacturing and manufacturing industries

No. 1 (22) - 2024 / 2024-03-31 / Number of views: 40

DETERMINATION OF CRYOSCOPIC AND LIMITING TEMPERATURE OF SUPERCOOLING OF POULTRY MEAT AND POULTRY PRODUCTS

Authors

L.B. Umiraliyeva ⁺⁻
M.A. Dibirasulaev ⁺⁻
D.M. Dibirasulaev ⁺⁻
L.G. Stoyanova ⁺⁻
M.H. Iskakov ⁺⁻
I.D. Filatov⁺⁻

Kazakh Scientific Research Institute of Processing and Food Industry LLP

https://orcid.org/0000-0002-8256-0161

Kazakh Scientific Research Institute of Processing and Food Industry LLP

https://orcid.org/0000-0001-8496-2669

Kazakh Scientific Research Institute of Processing and Food Industry LLP

https://orcid.org/0000-0003-0016-0445

Kazakh Scientific Research Institute of Processing and Food Industry LLP

https://orcid.org/0000-0003-1192-2863

Kazakh Scientific Research Institute of Processing and Food Industry LLP

https://orcid.org/0000-0002-3441-8275

Kazakh Scientific Research Institute of Processing and Food Industry LLP

https://orcid.org/0000-0003-4855-3950

Keywords

poultry meat, cooling, hypothermia, cryoscopic temperature, chicken fillet, broiler

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Link to DOI:

https://doi.org/10.58805/kazutb.v.1.22-258

How to quote

Umiraliyeva Л., Dibirasulaev М., Dibirasulaev Д., Stoyanova Л., Iskakov . М., and Filatov И. “DETERMINATION OF CRYOSCOPIC AND LIMITING TEMPERATURE OF SUPERCOOLING OF POULTRY MEAT AND POULTRY PRODUCTS”. КазУТБ, vol. 1, no. 22, Mar. 2024, doi:10.58805/kazutb.v.1.22-258.

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Abstract

The presented article presents data from experimental studies to determine the values of the cryoscopic and limiting temperature of supercooling poultry meat and the temperature of the cooling medium necessary to justify technological storage modes that ensure a stable supercooled state of poultry of various thermal conditions. The analysis of the data obtained in the single-stage cooling mode showed that for all samples of chicken breast fillets, the maximum supercooling temperature is lower than the cryoscopic one, regardless of the thermal state of the fillet. The data obtained indicate a significant difference between the cryoscopic temperature and the maximum temperature of supercooling of poultry meat and poultry products and the need to differentiate storage modes depending on the composition and thermal condition of the product. Based on the data obtained, the recommended storage temperatures for poultry meat and poultry products are calculated.