Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2020-19-3-64-69
N. Yermoshin, S. Romanchikov, O. Nikolyuk
the production process, to increase the quality of the finished product and its shelf-life, to save energy, and to reduce the operating personnel. The practical relevance of the proposed technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products is that is guarantees preserving the health — beneficial properties of grain on every technological step of production, as well as reducing the number of technological units used, the operating personnel, and production time of bakery products.
{"title":"The technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products","authors":"N. Yermoshin, S. Romanchikov, O. Nikolyuk","doi":"10.17586/1606-4313-2020-19-3-64-69","DOIUrl":"https://doi.org/10.17586/1606-4313-2020-19-3-64-69","url":null,"abstract":"the production process, to increase the quality of the finished product and its shelf-life, to save energy, and to reduce the operating personnel. The practical relevance of the proposed technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products is that is guarantees preserving the health — beneficial properties of grain on every technological step of production, as well as reducing the number of technological units used, the operating personnel, and production time of bakery products.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"137 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125236235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2020-19-4-68-76
V. Sibirtsev, U. Nechiporenko, V. Kabanov, M. Kukin, A. Maslova, M. Radin
A biotesting technique is described that provides for periodic recording of changes in the intensity of elastic light scattering, pH, and electrical conductivity of a liquid nutrient medium incubated in the presence and absence of viable test microorganisms and test samples. With the use of the technique, the results of a comparative analysis of Lactobacillus acidophilus antibiotic activity on various concentrations of «essential oils» (EO, which can be used as functional additives to various food, feed, pharmaceutical, cosmetic and other products) obtained from 11 different types of plant raw materials are presented. Studies have shown that among the plant extracts studied, the most active prolonged antibiotic properties are those of EO obtained from Citrus aurantium flowers, Melaleuca alternifolia leaves, and Illicíum verum seeds. The initial antibiotic activity of the tested extracts (TE) in most cases was greater than their prolonged activity. At the same time, the mid-term (in terms of the time of TE interaction with test microorganisms) antibiotic activity of TE, as a rule, was intermediate in value between their initial and prolonged activity. At the same time, with a decrease in TE concentrations in the test medium, their antibiotic activity decreased monotonically. Thus, it is obvious that the biological activity of food and other products, including various plant extracts, is largely determined by the choice of not only the raw material and the method of extracting biologically active substances from it, but also the concentration of the extract in the product. Moreover, the exact nature of these dependencies in most cases can be established only empirically, with the help of a significant number of tests. And the latter can be conveniently carried out using the methodology presented in this work, which allows a much more rapid, objective and informative, as well as much less laborious and material-intensive, than by standard visual microbiological methods, to assess the effect on the dynamics of the vital activity of microorganisms of various samples of food, feed, pharmaceutical, cosmetic and other products, as well as individual ingredients and additives to them. The technique presented allows evaluating pro and antibiotic properties of various samples, individual ingredients, and additives in food, pharmaceutical and other industries in less material intensive and time consuming, as well as in more informative, objective, and expressive way.
{"title":"Method of optical-electrochemical biotesting in assessment of antibiotic properties of various essential oils","authors":"V. Sibirtsev, U. Nechiporenko, V. Kabanov, M. Kukin, A. Maslova, M. Radin","doi":"10.17586/1606-4313-2020-19-4-68-76","DOIUrl":"https://doi.org/10.17586/1606-4313-2020-19-4-68-76","url":null,"abstract":"A biotesting technique is described that provides for periodic recording of changes in the intensity of elastic light scattering, pH, and electrical conductivity of a liquid nutrient medium incubated in the presence and absence of viable test microorganisms and test samples. With the use of the technique, the results of a comparative analysis of Lactobacillus acidophilus antibiotic activity on various concentrations of «essential oils» (EO, which can be used as functional additives to various food, feed, pharmaceutical, cosmetic and other products) obtained from 11 different types of plant raw materials are presented. Studies have shown that among the plant extracts studied, the most active prolonged antibiotic properties are those of EO obtained from Citrus aurantium flowers, Melaleuca alternifolia leaves, and Illicíum verum seeds. The initial antibiotic activity of the tested extracts (TE) in most cases was greater than their prolonged activity. At the same time, the mid-term (in terms of the time of TE interaction with test microorganisms) antibiotic activity of TE, as a rule, was intermediate in value between their initial and prolonged activity. At the same time, with a decrease in TE concentrations in the test medium, their antibiotic activity decreased monotonically. Thus, it is obvious that the biological activity of food and other products, including various plant extracts, is largely determined by the choice of not only the raw material and the method of extracting biologically active substances from it, but also the concentration of the extract in the product. Moreover, the exact nature of these dependencies in most cases can be established only empirically, with the help of a significant number of tests. And the latter can be conveniently carried out using the methodology presented in this work, which allows a much more rapid, objective and informative, as well as much less laborious and material-intensive, than by standard visual microbiological methods, to assess the effect on the dynamics of the vital activity of microorganisms of various samples of food, feed, pharmaceutical, cosmetic and other products, as well as individual ingredients and additives to them. The technique presented allows evaluating pro and antibiotic properties of various samples, individual ingredients, and additives in food, pharmaceutical and other industries in less material intensive and time consuming, as well as in more informative, objective, and expressive way.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126192048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2021-20-1-59-65
R. Harbah, T. Meledina, D. V. Manshin, V. Andreev, Baltika Breweries
In recent decades, interest in biologically active Mannan-oligosaccharides isolated from yeast, algae, and higher plants have grown. The growth is due to their attractive properties, which have expanded their use and application not only in the food industry but also in medicine and animal feed. Indeed, the yeast extracts sector generates an enormous amount of yeast cell wall (YCW) as a by-product, so increasing attention is being paid to the yeast cell wall (YCW) as a promising source mannan. This review presents various sources of mannan and its structure and highlights the biosynthesis of mannan in S. cerevisiae yeast and its extraction methods.
{"title":"Mannan: structure, biosynthesis, and methods extraction from yeast Saccharomyces cerevisiae","authors":"R. Harbah, T. Meledina, D. V. Manshin, V. Andreev, Baltika Breweries","doi":"10.17586/1606-4313-2021-20-1-59-65","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-1-59-65","url":null,"abstract":"In recent decades, interest in biologically active Mannan-oligosaccharides isolated from yeast, algae, and higher plants have grown. The growth is due to their attractive properties, which have expanded their use and application not only in the food industry but also in medicine and animal feed. Indeed, the yeast extracts sector generates an enormous amount of yeast cell wall (YCW) as a by-product, so increasing attention is being paid to the yeast cell wall (YCW) as a promising source mannan. This review presents various sources of mannan and its structure and highlights the biosynthesis of mannan in S. cerevisiae yeast and its extraction methods.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"206 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116193777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2021-20-2-64-72
A. Buchilina, P. Gunkova, A. L. Ishevskiy, N. Barakova, E. Moskvicheva, T. I. Fomicheva
Buckwheat is produced from buckwheat seeds and is traditionally used in Russian cuisine and many other world cuisines. Russia and China are the world leaders in buckwheat cultivation. In Russia (and in the world), the leading supplier of buckwheat is the Altai Territory. Buckwheat is characterized by high nutritional value and physiological activity because of its unique chemical composition. In this paper, the results of a study of buckwheat samples are presented. The samples were obtained from seeds of common buckwheat (Fagopyrum esculentum) Dikul and Devyatka cultivars grown in Tselinny and Solton districts of the Altai Territory in 2018–2020. The chemical composition and the nutritional value of buckwheat depend on weather conditions, the geographical area of cultivation, and the cultivar and have a wide range of fluctuations in the quantitative content of components. During the period of study, the protein content in buckwheat groat varied from 11.5 % to 20.73 % and averaged 15.24 %; the fat content ranged from 2.5 % to 6.1 %, and its average value was 3.83 %; the total amount of carbohydrates in grains varied from 57.8 % to 72.6 % and averaged 55.13 %, while the amount of starch varied over three years from 42.38 % to 61.3 % and averaged 51.13 %. The content of vitamin B2 is not subject to significant fluctuations depending on weather conditions, and the average amount in grains from the Altai Territory is 8.73 μg/g. High nutritional value, hypocholesterolemic activity, and low glycemic index of buckwheat groat determine its use in the technology of functional food products.
{"title":"Nutritional value of buckwheat from the Altai territory of Russia","authors":"A. Buchilina, P. Gunkova, A. L. Ishevskiy, N. Barakova, E. Moskvicheva, T. I. Fomicheva","doi":"10.17586/1606-4313-2021-20-2-64-72","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-2-64-72","url":null,"abstract":"Buckwheat is produced from buckwheat seeds and is traditionally used in Russian cuisine and many other world cuisines. Russia and China are the world leaders in buckwheat cultivation. In Russia (and in the world), the leading supplier of buckwheat is the Altai Territory. Buckwheat is characterized by high nutritional value and physiological activity because of its unique chemical composition. In this paper, the results of a study of buckwheat samples are presented. The samples were obtained from seeds of common buckwheat (Fagopyrum esculentum) Dikul and Devyatka cultivars grown in Tselinny and Solton districts of the Altai Territory in 2018–2020. The chemical composition and the nutritional value of buckwheat depend on weather conditions, the geographical area of cultivation, and the cultivar and have a wide range of fluctuations in the quantitative content of components. During the period of study, the protein content in buckwheat groat varied from 11.5 % to 20.73 % and averaged 15.24 %; the fat content ranged from 2.5 % to 6.1 %, and its average value was 3.83 %; the total amount of carbohydrates in grains varied from 57.8 % to 72.6 % and averaged 55.13 %, while the amount of starch varied over three years from 42.38 % to 61.3 % and averaged 51.13 %. The content of vitamin B2 is not subject to significant fluctuations depending on weather conditions, and the average amount in grains from the Altai Territory is 8.73 μg/g. High nutritional value, hypocholesterolemic activity, and low glycemic index of buckwheat groat determine its use in the technology of functional food products.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"251 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114534438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2021-20-2-13-20
V. Zakharova, R. O. Faizullin, A. Baranenko, P. Kuznetsov
Application of phase change material (PCM) is a promising direction of thermal energy storage, including cold. Accumulation is carried out due to the latent heat of the phase transition (melting). The article describes the information about the numerical and analytical process models for PCM. It can be used to calculate the parameters of existing battery designs. Calculated data on the value of the heat flux during the discharge of spherical capsules containing PCM are presented. The paper proposes a technique for engineering calculation of cold accumulators at the stage of designing cooling systems for various types of PCM located in the form of spherical containers in a coolant. The method allows estimating the number of capsules needed to achieve given cooling capacity of the system. To calculate the discharge time, an analytical dependence is proposed that corresponds to the forced flow around the container surface. The initial data for the calculation are the physical properties of the PCM, the properties of the capsule material, and its geometric parameters, as well as the coefficient of heat transfer from the surface of the capsule to the coolant. Recommended dependencies for calculating the heat transfer coefficient with the arrangement of capsules with PCM in the form of packed bed are presented. The proposed analytical dependences are confirmed by comparison with the calculated data for a spherical container with an inner diameter of 64 mm, filled with n‑tetradecane. The discrepancy in calculating the defrosting time was no more than 3 %. The calculation method presented can be used in the design of latent heat thermal energy storage (LHTES) filled with spherical capsules. Such LHTES can additionally be used for air conditioning systems in buildings.
{"title":"Method for calculating latent heat thermal energy storage","authors":"V. Zakharova, R. O. Faizullin, A. Baranenko, P. Kuznetsov","doi":"10.17586/1606-4313-2021-20-2-13-20","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-2-13-20","url":null,"abstract":"Application of phase change material (PCM) is a promising direction of thermal energy storage, including cold. Accumulation is carried out due to the latent heat of the phase transition (melting). The article describes the information about the numerical and analytical process models for PCM. It can be used to calculate the parameters of existing battery designs. Calculated data on the value of the heat flux during the discharge of spherical capsules containing PCM are presented. The paper proposes a technique for engineering calculation of cold accumulators at the stage of designing cooling systems for various types of PCM located in the form of spherical containers in a coolant. The method allows estimating the number of capsules needed to achieve given cooling capacity of the system. To calculate the discharge time, an analytical dependence is proposed that corresponds to the forced flow around the container surface. The initial data for the calculation are the physical properties of the PCM, the properties of the capsule material, and its geometric parameters, as well as the coefficient of heat transfer from the surface of the capsule to the coolant. Recommended dependencies for calculating the heat transfer coefficient with the arrangement of capsules with PCM in the form of packed bed are presented. The proposed analytical dependences are confirmed by comparison with the calculated data for a spherical container with an inner diameter of 64 mm, filled with n‑tetradecane. The discrepancy in calculating the defrosting time was no more than 3 %. The calculation method presented can be used in the design of latent heat thermal energy storage (LHTES) filled with spherical capsules. Such LHTES can additionally be used for air conditioning systems in buildings.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129444787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2023-22-1-47-54
V.S. Kolodyazhnaya, O. Rumyantseva, E. Kiprushkina
{"title":"The history and the prospects of food refrigeration","authors":"V.S. Kolodyazhnaya, O. Rumyantseva, E. Kiprushkina","doi":"10.17586/1606-4313-2023-22-1-47-54","DOIUrl":"https://doi.org/10.17586/1606-4313-2023-22-1-47-54","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"115 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129856289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2021-20-1-46-58
O. Mezenova, D. Tischler, S. Agafonova, N. Mezenova, V. Volkov, D. Baranenko, T. Grimm, S. Riеdel, Ruhr-Universitát Bochum
The urgency of processing secondary collagen-containing fish and meat secondary raw materials to obtain active low-molecular peptides is shown. Peptide and lipid compositions have been obtained and studied in the course of hydrolysis processing of sprat heads, beef ribs and tibia. The maximum yield of the protein fraction with the lowest molecular weight of the peptides was established during thermohydrolysis in an aqueous medium and with preliminary fat separation and enzymolysis. These compositions contain from 19.8 to 78.9 % of peptides with MW less than 10 kDa, depending on the type of raw material and the enzyme used. To determine the rational directions for the use of peptide and fatty compositions, their biopotential was studied. Organoleptic properties and amino acid composition of sublimated peptide compositions were determined. An increased content of glycine, proline, alanine, arginine, leucine and other amino acids with osteotropic and neuroprotective efficacy has been shown in all samples. Functional and technological properties of peptides of meat and bone raw materials were investigated with respect to soy proteins. Shown are their increased fat emulsifying properties. The rational directions for the use of peptide compositions are determined by specialized food products for sports and neurohumoral purposes, emulsion fat-containing food systems (mayonnaise, sauces, sausages). Indicators of hydrolytic and oxidative deterioration of lipid fractions obtained by hydrolysis of collagen-containing animal tissues were established. Fats released before hydrolysis correspond to edible fats of animal origin in terms of hydrolytic and oxidative spoilage. The fats obtained by thermohydrolysis do not meet the safety indicators for peroxide and acid numbers. They are recommended as a hydrophobic carbon source for the microbiological synthesis of biodegradable polymers. Beef fats were tested in microbial synthesis using Ralstonia eutropha to obtain polyhydroxyalkanoates — biodegradable polyesters with plastic properties.
{"title":"Research and rational use of peptide and lipid compositions obtained by hydrolysis processing of collagen-containing tissues","authors":"O. Mezenova, D. Tischler, S. Agafonova, N. Mezenova, V. Volkov, D. Baranenko, T. Grimm, S. Riеdel, Ruhr-Universitát Bochum","doi":"10.17586/1606-4313-2021-20-1-46-58","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-1-46-58","url":null,"abstract":"The urgency of processing secondary collagen-containing fish and meat secondary raw materials to obtain active low-molecular peptides is shown. Peptide and lipid compositions have been obtained and studied in the course of hydrolysis processing of sprat heads, beef ribs and tibia. The maximum yield of the protein fraction with the lowest molecular weight of the peptides was established during thermohydrolysis in an aqueous medium and with preliminary fat separation and enzymolysis. These compositions contain from 19.8 to 78.9 % of peptides with MW less than 10 kDa, depending on the type of raw material and the enzyme used. To determine the rational directions for the use of peptide and fatty compositions, their biopotential was studied. Organoleptic properties and amino acid composition of sublimated peptide compositions were determined. An increased content of glycine, proline, alanine, arginine, leucine and other amino acids with osteotropic and neuroprotective efficacy has been shown in all samples. Functional and technological properties of peptides of meat and bone raw materials were investigated with respect to soy proteins. Shown are their increased fat emulsifying properties. The rational directions for the use of peptide compositions are determined by specialized food products for sports and neurohumoral purposes, emulsion fat-containing food systems (mayonnaise, sauces, sausages). Indicators of hydrolytic and oxidative deterioration of lipid fractions obtained by hydrolysis of collagen-containing animal tissues were established. Fats released before hydrolysis correspond to edible fats of animal origin in terms of hydrolytic and oxidative spoilage. The fats obtained by thermohydrolysis do not meet the safety indicators for peroxide and acid numbers. They are recommended as a hydrophobic carbon source for the microbiological synthesis of biodegradable polymers. Beef fats were tested in microbial synthesis using Ralstonia eutropha to obtain polyhydroxyalkanoates — biodegradable polyesters with plastic properties.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130396413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2019-18-4-92-97
A. M. Timofeev, O. Kravtsova, N. Tappyrova, V. A. Ivanov, N. Protodyakonova
{"title":"Computational and experimental method for determining the specific heat capacity of dispersed soil and bound water","authors":"A. M. Timofeev, O. Kravtsova, N. Tappyrova, V. A. Ivanov, N. Protodyakonova","doi":"10.17586/1606-4313-2019-18-4-92-97","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-4-92-97","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125320384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2023-22-1-93-98
I. E. Syazin, A. Gukasyan
{"title":"Substantiating the application of methods for analyzing the energy efficiency from the implementation of technical solutions in the field of low-temperature technology based on the heat and power balance equations","authors":"I. E. Syazin, A. Gukasyan","doi":"10.17586/1606-4313-2023-22-1-93-98","DOIUrl":"https://doi.org/10.17586/1606-4313-2023-22-1-93-98","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"155 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120880962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2023-22-1-99-104
A. Kanareykin
{"title":"Stationary temperature field in a rectangular plate with variable thermal conductivity in one coordinate","authors":"A. Kanareykin","doi":"10.17586/1606-4313-2023-22-1-99-104","DOIUrl":"https://doi.org/10.17586/1606-4313-2023-22-1-99-104","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115133269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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