Results оf Determining the Influence of Moisture Content on the Flow of Substances in Meat Under the Combined Action of Heat Flow and Electric Current

Abstract

The article investigates the patterns of substance flow occurrence in pork meat under the influence of electric current, heat flow from a heater, and their combined action. It has been established that the moisture content of the meat has a significant and nonlinear impact on the volume of substances transferred in the meat under the influence of electric current and heat flow. Analytical dependencies are proposed to determine quantitative parameters taking into account moisture content, meat area and thickness, potential difference, heat flow magnitude, and applied excess pressure