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Information × Registration Number 0213U003928, 0110U006771 , R & D reports Title Research of process of rezki of food products of the deep freezing by the frappe stream of water and development of equipment for vodorezki. popup.stage_title Head Pogrebnyak Vladimir, Registration Date 21-02-2013 Organization Donetsk National University of Economics and Trade named after M. Tugan-Baranovsky popup.description2 The explored process of the cutting of the food-stuffs deep frozenned coolled streem of water, are installed its regularities, offered methods of the intensity process of waterjet cutting and methods of the calculation parameter equipment for waterjet cutting. It is installed that for the intensity of the process of waterjet cutting frozen food-stuffs most reasonable following: at determination rational parameter of the nozzle head and undersea channel waterjet cutting machine to use structured and dynamic features stream that allows to get streem of water with perfected dynamic feature. It is offered to use waternitric way of the shaping hydroabrasive stream, in which role of the abrasive play the small parts of the ice, which were formed in process of the cooling water stream vapour of the fluid nitrogen; use the watersalt hydroabrasive method of the intensity process of the cutting of the food-stuffs deep frozenned. It is installed that increasing of the temperature worker to liquids, expiring from sniffled the waterjet cutting machine is conditioned, mainly, effect of the Joule-Tomsona and is received equation for calculation of the temperature water stream at miscellaneous working pressure. Is it for the first time installed that equal depth sharp pain in frozenned food-stuffs can be reached with use waterstreem and hydroabrasive (the watersalt or waternitric) technology cuttings. The pressure of water, at hydroabrasive cutting food-stuff in warm-up range from -1 0С before -25 0С forms 30-45% from pressure of water at cutting of the food-stuffs streem of water, but increase the depth exists under alike initial pressure and velocities of the cutting in several times that is indicative of significant presence mechanism of the hydrodynamically destruction of the food-stuffs in process watersalt or waternitric cutting. The physical mechanism of the interaction streem of water will installed with frozenned food-stuffs. Is it for the first time offered threelevel scale of the estimation quality to surfaces sharp pain in meat: "torn", "equal qualitative" and "high-quality" sharp pain, which quantitative criteria are connected with gritty and wavy of the surface sharp pain in meat deep frozenned.5481 Product Description popup.authors Висоцький Ю. Б. Гордієнко О. В. Ксьондз О. В. Наумчук М. В. Перкун І. В. Погребняк А. В. Погребняк В.Г. Пономаренко Е. В. Степанко Ю. В. Фесенко О. В. popup.nrat_date 2020-04-02 Close