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Processes and equipment for food production
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Issue:1 (9)
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A problem of combined heat and mass transfer for potato baked in ultrahigh frequency electromagnetic field
Annotation
A physical and a correlating mathematical model of heat processing (baking) unpeeled potato is proposed as a set of differential equations of combined heat and mass transfer due to a source of ultrahigh frequency electromagnetic field.
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Articles in current issue
- Dependence of heat transfer coefficient from milk heated in a vibrating reheater on design parameters
- Topology investigation of abrasive coating in batch-type potato peelers
- Rheology applied to develop resource-saving technology and equipment for making bakery and pastry products
- Development of resource-saving technology to make rye-wheat bread with starting cultures
- A method to calculate a working agent temperature in a drying apparatus with infrared gas-jets
- On residence time of an object treated in a vibrating reheater
- Study of moisture removal from dried apricots
- Rheological qualities of honey cakes
- Statistical analysis of multiassortment production schedules for concurrent-operated batch-type units
- Heat and mass transfer in ellipsoidal bodies
- Mathematical modeling of non-Newtonian fluid flow in an extruder channel, extraction included
- Physical and chemical reasons of meat red color appearance
- Studying shear stresses in the “Cheese with onion” processed cheese
- Effective viscosity measurement of “Russian”processed cheese
- Simulated radiation-convection drying of food materials
- A mathematical model of a baking chamber as an object with lumped parameters
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- Formula development of bread with high nutritional quality
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- Study of aziridins synthesis from thiophene and thiophene derivatives
- The review of working out of perspective directions of creation of functional products for gero-dietary a food of people suffering diseases of the locomotive system