Technological description of meat products ultrasound shock freezing and mathematical modeling of the experimental object

The article deals with the technology of shock freezing with the use of acoustic systems. Criteria of comparison of quality of the frozen meat production are considered. This theoretical basis of operation of the plant with the effect of ultrasonic cavitation. A comparison of the phase transition in a classical refrigeration machines and installations with sound system. A mathematical model of a small refrigerating machine is presented. Recommendations on the organization of the technological process of shock freezing with the use of the cavitation effect are given.