Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK664.8/9
Issue:2 (24)
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Rational determination accuracy ofthe foodstuffsthermal and physical characteristicsin the calculationof cold treatment
Annotation
Technical equipment of refrigerated processing are not created for foodstuffs with strictly determined properties because the difference of thermal and physical characteristics (specific heat, heat conductance coefficient, heat diffusivity coefficient) of equal foodstuffs approach 20-30 % and more over. It’s a result of biological inhomogeneity of the composition and structure. The analytical calculation result of the time process and removed heat in refrigerating and freezing of the foodstuffs demonstrates that the accurate experimental determination of the thermal and physic characteristics is inexpedient. The error is equal to 5-8 % is quite acceptable and provides practical accuracy of the thermal and physic processes calculations in the foodstuff refrigeration technology.
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Articles in current issue
- Using of videocomputer technique for research of morphometric parameters of fish. Part 2. Development of software of videocomputer device
- Influence of milk fat substitute on the biological value and shelf life of processed cheese product
- The methodology for determining the activity of malting barley germination
- The influence of sugar syrup, honey and cereals on the rheological properties of yogurt
- Study the noise characteristics of universal kitchen machine
- Research of process of a dealkogolization spirtovannykh of juice in the rotor film device
- Effect ofcontrolled atmosphereon thephysiological andbiochemical processesand indicators of quality apples atrefrigeration storage
- Formulation of frozen apple dessert in order to resource saving in the production of frozen apples
- Application of sodium ascorbate in the food industry and the comparative characteristic of two ways of its manufacture
- Biotechnology regulation methods of functional and technological properties of minced systems
- Feature radiological characteristics culinary products from fish obtained by method convection
- Improving the process of reception of liquid for smoking with the application of ultrasound in order to intensify the absorption and coagulation processes
- Performance evaluation of thermal raw peanut
- Modern research trends and technical solutions for the intensification of the process of freeze-drying in the food industry, pharmaceutical production and Applied Biotechnology (Part 2)
- About influence of some parameters of work of the milling cutter of soft ice cream on its productivity
- Manufacturabilities new ekstrudirovannogo product
- Experimental stand feeder to assess the impact of ultrasonic oscillations on the expiry of cereals
- Analysis of the effectiveness of cryopreservation methods on indicators viability of fruit after cryopreservation
- Determination of the effective concentration of betulin input into the formulation of cooked sausages in brightness
- Technological evaluation of the production of candied carrots, beets and pumpkins
- Physicochemical properties and thermothysical characteristics of common nettle leaves’ extracts
- Methods of determining the dynamics of the temperature field a two-layer product of spherical form during the freezing