CHOICE OF A RATIONAL MODE OF DRYING CHICKEN MEAT WHEN USED IN FAST COOKING PRODUCTS

In modern conditions conducting military operations on the territory of Ukraine, there is a need for quality food for soldiers on the front line and the population in extreme conditions, where it is impossible to provide normal hot food. The main requirement for such products is increased caloric content, which is provided by protein-containing raw materials of animal origin (chicken meat). With this in mind, the use of specially prepared dried chicken meat, which is a natural product and increases its caloric content, in fast food products, namely in various soups and borscht, is a rather urgent matter. In this article, the kinetics and rational modes of drying chicken breast meat using the combined infrared-convective method of 100 W + 55 ºС and the form (cubes, granules) are determined. The renewable properties of dried meat from the shape of the samples were determined.