Search academic texts

Information × Registration Number 0220U100283, 0117U005361 , R & D reports Title Improvement of the processes of food products' heat treatment using electrophysical methods popup.stage_title Head Cherevko Oleksandr I., Registration Date 14-01-2020 Organization Kharkiv State University of Food Technology and Trade popup.description2  In the framework of this work, the absorption capacity during IR radiation, the choice of the radiator with the determination of its inertial and dynamic properties is substantiated. The processes of IR-drying of vegetable raw materials with the determination of the distribution uniformity of thermal energy in a vertical cylindrical IR-dryer were investigated. Design of the device for heat treatment of molded culinary products without shell is developed. Electric contact-making heating (ECMH) of raw materials is investigated. The voltage, current, electrical resistance, energy consumption during ECMH are determined. Influence of the distance between electrodes on the duration of heating is investigated. The method of preparation of baked pudding from semolina and rice is developed, which is realized through the combination of surface, infrared and electric contact-making heating. The changes of temperature and humidity during concentration, the influence of initial humidity and depth of vacuum on the concentration speed are investigated. Economic importance of the proposed scientific and technical solutions in this work is determined according to their applied nature, since they both have scientific novelty, and are also brought to the stage of engineering and technological decisions in the field of production and are the source of economic effect. Product Description popup.authors Babkina Iryna V. Buerova Iryna V. Gordienko Iryna O. Zagorulko Andrii M. Zagorulko Aleksey Ye. Karpenko Liudmyla K. Kozin Serhii M. Lyashenko Bogdan V. Mayak Olga A. Mykhaylov Valeriy M. Prasol Svitlana V. Shevchenko Andrii O. popup.nrat_date 2020-04-02 Close