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Information × Registration Number 0213U007115, 0112U007520 , R & D reports Title Development of recommendations concerning introduction of the method and apparatus with electrical contact heating for frying culinary products. popup.stage_title Head Cherevko O., Registration Date 04-04-2013 Organization Kharkov State Academy of Food Technology and Management popup.description2 During the investigations the possibility of frying processes intensification via combination of surface heating methods with the electrical ones is proved. The influence of electrical current parameters (type, form, frequency, current voltage and intensity) on the character of electrical contact heating, the influence of a component structure of semi-finished products and factors of mechanical influence (grinding ratio and applied pressure) on electrical conductivity, the influence of the combined method of frying with electrical contact heating on thermal treatment duration and ready products output are studied. A new combined method of frying with electrical contact heating and multifunctional device ПТО-0,1 for its realization are worked out. Rational parameters of the process, generalized as practical recommendations on introducing the method and apparatus with electrical contact heating for frying culinary products are specified. Social-economic effectiveness of scientific research results is evaluated. Product Description popup.authors Бабкіна І.В. Загорулько О.Є. Кіптела Л.В. Костенко С.М. Ляшенко Б.В. Маяк О.А. Михайлов В.М. Михайлова С.В. Педорич І.П. Петренко О.В. Стоянова К.Д. Черевко О.І. Шевченко А.О. Якушенко Є.М. popup.nrat_date 2020-04-02 Close