In order to reduce the cost of meat or meat raw  products it was proposed to use fillers in the form of the protein composition of plant and animal origin. We undertook a convection-infrared drying protein compositions of plant and animal origin.

Convective and infrared methods are fairly simple to use, both in equipment and technology. Infrared drying method in comparison with the convective is less energy-intensive, however, during this drying of the product should be done in the drying box for moisture equilibration. And in this case, this fact plays a negative role for the product, undergoing at this time physical and chemical processes, including oxidation, which is irreversible. Thus, by combination of these two methods we eliminate this considerable drawback as seasoning product, since the convective process includes air moisture removal.

With regard to the selection of raw materials, there was chosen protein preparation of animal origin Belkoton and two samples of the plant – Soy II and Soy І. There was further conducted combination of these proteins with each other and obtained 6 prototypes. Samples 1–3 are the combination of Belkoton soy II and samples 4–6 of Belkoton: soy І with concentrations 50:50; 70:30; 30:70.

Belkoton incorporates complex of gelling hydro-colloids and animal proteins, because film forming process is slow drying of combined functional and technological characteristics, soy isolate, has a lower capacity for gelling, soy concentrate has a worse ability to function and executes texture forming gelling or emulsifying excipient consisting of meat and meat containing products. Soy Protein I and II were the soy concentrate and isolate with a protein content under 70 % and 92 %.

Production of minced systems in combination with protein compositions of plant and animal origin allows to influence the composition and properties of the finished products, as well as more efficient use of protein resources. This combination may increase the functional and technological properties, biological value, improve the organoleptic characteristics of the finished product. The problems addressed by the research data related to the fact that the animal and vegetable protein products are distinguished by their thermo-physical, functional and technological characteristics and the method of preparation for use in meat products with different types of heat treatment. Animal and vegetable proteins, containing raw material, have different thermal stability. For animal products on the basis of connective tissue proteins we used hot hydration at temperatures of 60–90 °C. For plant products – cold hydration at temperatures of 4–12 °C. This complicates the technology of their joint use in protein formulations. Therefore, it is advisable to determine the influence of the hydration conditions of protein preparations of different origin and complex ways of communicating to the normative values of moisture content and determine the effect of moisture content on the standardization of changing methods for protein-containing mixtures by repeated hydrothermal heating.

Drying curves were constructed for drying and drying rate curves, the approximation equation is also derived for the drying curves for the first and the second periods. Drying rate curves for the approximation of the equation for the second period respectively. Judging by the drying curves we observed dependence of fast drying sample, dominated by the concentration of plant proteins.

In terms of power consumption per 1 kg of the finished product it can be concluded that the higher energy costs for drying the samples were in 1–3 Belkoton soy isolate, in particular № 1 to 50:50, and among samples 4–6 Belkoton soy concentrate, low cost sample № 6 ratio 30:70.

The use of these animal proteins can reduce the cost of production and increase its output. Therefore, the work is aimed particularly at meat products, because the use of such protein compositions of this additive in a certain way can serve as a substitute for the main raw material in small amounts. Another advantage of using such additive in tis ability to balance the chemical composition in foods.

Key words: infrared drying, convective drying, combination of protein preparations, combined method, energy costs.