Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:3 (25)
Application of methods of the regular thermal mode for definition of heatphysical characteristics of foodstuff
Annotation
Development of new chilled and frozen foodstuff technologies and equipment is impossible accomplished without thermal analysis of cooling treatment processes and food products thermophysical characteristics: specific thermal capacity, thermal conductivity coefficient, temperature conductivity coefficient. The information aboutthermophysical characteristics is not renovated and lagged behind pace satiety of consumer market with new species of foodstuff. It requires creation effective methods and facilities for its experimental determination with account of non-uniform composition and structure in one product. The regular thermal conditions got wide spread occurrence for determination of the different materials thermophysical characteristics. But these methods haven’t been applied for frozen products yet. The analysis of applying of regular thermal conditions methods for determination of foodstuff thermophysical characteristics in ice-formation and created experimental installation showed that choice of acalorimeter and microcalorimeter methods lived up to the expectations. The engineering desicion is reliable because it supports thermophysical characteristics determination accuracy of these products. The received experimental data of egg mixture thermophysical characteristics between temperatures 0 and -42,5°Сcomport with data of other autors.
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Articles in current issue
- Safety assessment of sour milk products of high biological value
- The nature of increased cutting ability of a polyethylene oxide solution jet while processing food products
- Improvement of yoghurt structure properties with amaranth extract and tranglutaminase addition
- Application of methods of the regular thermal mode for definition of heatphysical characteristics of foodstuff
- Choise of yeast for frozen shaped sweet dough
- Influence of metabolism products of entomopathogenic nematodes symbiotic bacteria on the harvest of potato
- Effect of cold treatment on structural changes of muscle tissue veal
- Improvement of technology and equipment for an intensification of production of flour confectionery
- Influence of processing of tuber crops biological products on intensity of breath and activity of oxidases at their storage
- Using theproductof goats lactation in the manufactureof naturalproteinbases forinstant foodmixtures
- Influence ofturbulizer design features of membrane unit on the ultrafiltration process hydrodynamics
- Prospects for the use of secondary raw materials mill products in the technology of bakery products
- Selection of the flavor additives for sour cream product with extract of green tea
- Particularities of the process of the reception vitaminizirovannyh and mineralizirovannyh fish products
- Comparative analysis of methods for the determinationof gluten concentration in wheat flour
- Study of the change of the physical properties of water-grain suspensions prepared on the basis of rye grain in the process of water-heat processing
- Development of pivopodobny drink on the basis of a permeat of whey
- Processing of non-traditional crops with unique characteristics in the North- West region of Russia
- Technological evaluation of the suitability of different varieties of black currants to produce different types of wines
- Kinetics of infrared drying shredded carrots
- Research and practice of definitions (calculating) the composition of multicomponent mixtures