Registration Number
0310U002385,
0108U009987
, R & D reports
Title
Rational decisions by working out power effective and ecological the equipment for a continuous food circuit
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Аналітичний огляд сучасного стану технологій та обладнання для забеспечення безперервного ланцюга харчування
Head
Potapov V.,
Registration Date
18-03-2010
Organization
Kharkov State Academy of Food Technology and Management
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The analysis of new technologies of fast-freezing is conducted as important constituent of continuous food chain with the purpose of providing of high quality of the finished good. The method of refrigeration treatment of the cultivated mushrooms is offered and expedience of its use is grounded on operating enterprises on production of the frozen goods. Apparatus design of this technology is grounded. The new design decisions of equipment are got for preparation of soft ice-cream, which allow to increase refrigeration productivity of machine due to the delete of frozen layer at the maintainance of unchanging productivity of apparatus. The method of analysis of kinetics of chemical reactions is offered during all food chain, which allows to carry out not only expert estimation of quality of products on every stage but also to develop the rational rate of its treatment by the purposeful change of process and technological factors. The new methods of heat-transfer calculations for technological processes of food stuff are presented. In particular the offered mathematical model of dynamics of heating (cooling) of arbitrary form bodies in the process of symmetric heat-transfer, which with an error satisfactory to the practical aims describes the change of temperature in the center of body. The method of increase of power efficiency for heat-mass transfer processes is offered in the mass transfer modules with the use of internal heater. The mathematical analysis confirms that application of the conductive transfer provides the increase of efficiency of heat-mass transfer processes. A close physical-mathematical model which describes the process of boiling frying the frozen ready-to-serves foods is got, that allows to define duration of process of frying on the temperature of readiness in the center of good. The results of researches of evenness of the temperature field are got on the frying surface of thermal apparatus during boiling frying ready-to-serves foods. It is considered and well-proven advantages of frying apparatus with the intermediate heating by silicon organic heat carrier. The method of determination of heat-transfer descriptions of universal frying apparatus is offered with the indirect heating by silicon organic heat carrier, which allows adequately to estimate the processes of heat-transfer from heating elements to intermediate heat carrier, from intermediate heat carrier to the working surface, from a working surface to food fat. The modern state of directions is analyzed on cryoscopical treatment of food raw material and existent productions of fast frozen products. The perspective methods of cryoscopical treatment food raw material are considered. Universal dependence and methods of calculation of duration refrigeration treatment of the food products on the base of classic theory of heat transfer are presented. Basic directions of researches in field of cryoscopical technology food products are offered.
Product Description
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Беляєва Іна Михайлівна
Качалов Віталій Валентинович
Петренко Олена Володимирівна
Попов Леонід Миколайович
Потапов Володимір Олексійович
Семенюк Дмитро Павлович
Шевченко Сергій Олександрович
Якушенко Євген Миколайович
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2020-04-02
