APPLICATION OF REGULARITIES OF THE THEORY OF SIMILARITY TO OPTIMIZATION OF THE TECHNOLOGICAL PROCESS OF MEAT REFRIGERATION

To optimize the technological process of meat refrigeration it is necessary to understand clearly not only the speed of heat and mass exchange but the speed of biochemical processes occurring in the product and defining its qualitative indices (technological and functional). Establishing and using analogies between nature phenomena are one of the important stages of knowledge process. Basing on the theory of similarity of phenomena described with the same system of differential equations and having similar conditions the analogy between the process of the adenosintriphosphoric acid hydrolysis and temperature decrease of meat during refrigeration was established. The analysis and generalization of scientific works in refrigeration processing and storage of meat as well as experimental studies by authors show that definition of the value of the refrigeration rate using the value of the constant of the adenosintriphosphoric acid disintegration rate (m=k) and the choice of parameters corresponding to the value in of cooling medium limit cold contraction initiation and give the possibility to have optimal quality of meat.