FIELD: preparation or treatment of meat products.
SUBSTANCE: invention relates to technological equipment of meat industry enterprises. Microwave apparatus with bactericidal flux lamps in a coaxial resonator for thermal treatment of secondary meat raw materials in a continuous mode contains a coaxial resonator in the form of coaxially arranged outer 1 and inner 5 non-ferromagnetic cylinders. Resonator lower non-ferromagnetic annular base 13 is perforated. To the electrically driven cylinder 6 upper non-ferromagnetic annular base 4 non-ferromagnetic loading container 2 with a gate valve, as well as grinder 3 is attached. In the annular volume of the coaxial resonator, the electrically driven cylinder 6 with radioparent perforated screws 9 of the screw is coaxially installed with a pitch equal to the wave penetration depth, and upper non-ferromagnetic base 4 on the motor shaft, located at a distance of not more than a quarter wavelength from the upper edge of non-ferromagnetic inner cylinder 5. On inner side surface of non-ferromagnetic inner cylinder 5 along perimeter with shift of 120° magnetrons 10 are mounted with corresponding waveguides and fans connected to air duct 11 attached to distribution air ducts 12 directed into the annular volume of the resonator. To the lower edge of the outer non-ferromagnetic cylinder 1 is attached a non-ferromagnetic storage container 15 comprising a non-ferromagnetic branch pipe 14 for fat with a ball valve, and branch pipe 16 for squash with ball valve is installed on its side surface. On upper part of side surface of non-ferromagnetic external cylinder 1 there is air outlet 17 for waste air. Under the resonator non-ferromagnetic upper annular base there are corona-forming needles 7, and under them radially located electric gas discharge lamps 8, powered from the generators of pulse-modulated high-frequency oscillations of 110 kHz, located on the outer side of the outer non-ferromagnetic cylinder 1.
EFFECT: invention allows to perform thermal treatment, disinfection and neutralization of secondary meat raw material flavour in a continuous mode with fat extraction and preservation of consumer properties of the product.
1 cl, 8 dwg
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Authors
Dates
2025-05-05—Published
2024-02-13—Filed