TECHNOLOGICAL PREREQUISITES FOR THE APPLICATION OF PERFORATED DIFFUSION CHANNELS IN THE THERMAL PROCESSING OF WHOLE-MUSCLE MEAT PRODUCTS

Oleksandr Batrachenkо; Oleksandr Kucherenkо; Snizhana Morgun

doi:10.32782/2708-4949.2(20).2026.2

Oleksandr Batrachenkо Cherkasy State Technological University https://orcid.org/0000-0001-8920-0743
Oleksandr Kucherenkо Cherkasy State Technological University https://orcid.org/0009-0005-6441-7686
Snizhana Morgun Cherkasy State Technological University https://orcid.org/0009-0002-5049-9682

DOI: https://doi.org/10.32782/2708-4949.2(20).2026.2

Keywords: thermal processing, whole-muscle meat products, heat and mass transfer, perforated diffusion channels, product transport architecture

Abstract

The article presents a comprehensive analysis of the technological prerequisites for the use of perforated diffusion channels in the thermal processing of whole-muscle meat products. It is substantiated that the key limiting factors in boiling and smoking processes of large muscle structures are the external mode of heat supply, significant product thickness, long radial diffusion paths within muscle tissue, and the low rate of internal migration of moisture and volatile aromatic compounds. These factors lead to the formation of pronounced temperature and moisture gradients, non-uniform heating of central zones, increased mass losses, and the necessity of excessive thermal load to ensure microbiological safety of the product. Based on a generalization of contemporary research on heat and mass transfer in meat systems, the feasibility of transitioning from regulation of exclusively external process parameters to control of the internal transport architecture of the product is demonstrated. A conceptual model for intensifying heat and mass transfer through the formation of perforated diffusion channels within the product is proposed. These channels create additional internal heat and mass exchange surfaces and provide a combination of radial heat conduction in tissue with convective transport inside the channels. It is shown that reducing the effective diffusion path length contributes to temperature field equalization, acceleration of heating in central zones, improved uniformity of smoke component penetration, and reduction of thermal processing time without deterioration of organoleptic properties. It is substantiated that the application of perforated channels potentially ensures a comprehensive increase in technological efficiency, including stabilization of textural characteristics, reduction of mass losses, optimization of energy and resource consumption, and decreased consumption of smoking materials. The proposed approach has a conceptual character and forms a scientific basis for further experimental studies and the development of innovative technologies for thermal processing of whole-muscle meat products with controlled quality parameters.

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