Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2021-20-2-28-38
V. Pronin, V. Tsvetkov, A. Kovanov, D. Zhignovskaia, A. P. Verboloz
to ensure optimal, in terms of minimum energy consumption, compressor operation while maintaining a relatively constant final compression pressure, regardless of the required flow rate of the working medium in the network. The paper considers a complete classification of methods for regulating the performance of screw compressors and gives a comparative assessment of the possibility of their application for a screw single‑rotor compressor.
{"title":"Methods for regulating the performance of screw compressors","authors":"V. Pronin, V. Tsvetkov, A. Kovanov, D. Zhignovskaia, A. P. Verboloz","doi":"10.17586/1606-4313-2021-20-2-28-38","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-2-28-38","url":null,"abstract":"to ensure optimal, in terms of minimum energy consumption, compressor operation while maintaining a relatively constant final compression pressure, regardless of the required flow rate of the working medium in the network. The paper considers a complete classification of methods for regulating the performance of screw compressors and gives a comparative assessment of the possibility of their application for a screw single‑rotor compressor.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"26 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":"116971373","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: 10.17586/1606-4313-2019-18-1-46-51
B. Babakin, M. Voronin, E. V. Semenov, S. B. Babakin, A. G. Belozerov, A. Suchkov
УДК 637.5.037 Моделирование процесса замораживания плоских мясных продуктов Д-р техн. наук Б. С. БАБАКИН1, канд. техн. наук М. И. ВОРОНИН2 Московский государственный университет пищевых производств Д-р техн. наук Е. В. СЕМЕНОВ3 Московский государственный университет технологий и управления им. К. Г. Разумовского Канд. техн. наук С. Б. БАБАКИН1, канд. техн. наук А. Г. БЕЛОЗЕРОВ4, А. Н. СУЧКОВ5 ВНИХИ — филиал ФГБНУ «ФНЦ пищевых систем им. В. М. Горбатова» РАН 1holod@mgupp.ru, 2aspirantpp@yandex.ru, 3sem-post@mail.ru, 4a.belozerov@fncps.ru, 5alexandr-truba@yandex.ru
{"title":"Modeling the freezing process of flat meat products","authors":"B. Babakin, M. Voronin, E. V. Semenov, S. B. Babakin, A. G. Belozerov, A. Suchkov","doi":"10.17586/1606-4313-2019-18-1-46-51","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-1-46-51","url":null,"abstract":"УДК 637.5.037 Моделирование процесса замораживания плоских мясных продуктов Д-р техн. наук Б. С. БАБАКИН1, канд. техн. наук М. И. ВОРОНИН2 Московский государственный университет пищевых производств Д-р техн. наук Е. В. СЕМЕНОВ3 Московский государственный университет технологий и управления им. К. Г. Разумовского Канд. техн. наук С. Б. БАБАКИН1, канд. техн. наук А. Г. БЕЛОЗЕРОВ4, А. Н. СУЧКОВ5 ВНИХИ — филиал ФГБНУ «ФНЦ пищевых систем им. В. М. Горбатова» РАН 1holod@mgupp.ru, 2aspirantpp@yandex.ru, 3sem-post@mail.ru, 4a.belozerov@fncps.ru, 5alexandr-truba@yandex.ru","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"60 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":"123580298","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: 10.17586/1606-4313-2019-18-3-29-37
V. Sidorov, M. Pundik, V. Karnaukh, D. K. Kulieshov
carried out which structures all the features of diagnosing mechanisms using ISO 1816-1-97 State Standard. In the material presented practical examples of the analysis of the acceleration and vibration velocity spectrograms are given. A scheme of the possible path of the vibration signal from the source to the body of a sealed vertical screw compressor is drawn up. Fixed points of measurement of the vibration signal are indicated. The result of this material is the justification and direction of further research in the field of vibration analysis. The requirements for individual diagnostics of sealed vertical screw compressors, which includes the solution of the following issues: assessment of the technical condition of the overall level of vibration on the basis of modeling the development of damage, recognition of the technical condition of the spectral patterns with the loss of the oil layer between the screws; and taking into account the degree of attenuation of the vibration signal at the information frequencies of possible damage are formulated.
{"title":"Review of methods for vibration diagnostics of screw compressor","authors":"V. Sidorov, M. Pundik, V. Karnaukh, D. K. Kulieshov","doi":"10.17586/1606-4313-2019-18-3-29-37","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-3-29-37","url":null,"abstract":"carried out which structures all the features of diagnosing mechanisms using ISO 1816-1-97 State Standard. In the material presented practical examples of the analysis of the acceleration and vibration velocity spectrograms are given. A scheme of the possible path of the vibration signal from the source to the body of a sealed vertical screw compressor is drawn up. Fixed points of measurement of the vibration signal are indicated. The result of this material is the justification and direction of further research in the field of vibration analysis. The requirements for individual diagnostics of sealed vertical screw compressors, which includes the solution of the following issues: assessment of the technical condition of the overall level of vibration on the basis of modeling the development of damage, recognition of the technical condition of the spectral patterns with the loss of the oil layer between the screws; and taking into account the degree of attenuation of the vibration signal at the information frequencies of possible damage are formulated.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"27 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":"121908101","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: 10.17586/1606-4313-2021-20-2-50-55
E. Kiprushkina, A. A. Ivanova, V. Ivanov, G. S. Yaroshevich, M. Shamtsyan
beekeeping products are under threat. A serious issue in the beekeeping field is the massive bee death as a result of the use of pesticides and herbicides during fertilization and protection of agricultural fields from harmful plants and parasites, exposure to electromagnetic radiation on bees, poor‑quality nutrition of bee colonies, emissions from industrial enterprises and road transport, etc. To reduce the negative effect of negative factors for the vital activity of bees, a multifunctional feeding was developed, which increases the survival rate, resistance, and immunity of bees based on the use of polysaccharides of higher fungi — β‑glucans, which have a pronounced immunomodulatory activity. Comparative evaluation of the main quality indicators (water content, reducing sugars and sucrose, and amylase number) was made for honey collected from bees fed with immunostimulating supplement based on β‑glucans, BiHit chitosan‑containing dressing, and without the use of any additives for the control variant. A veterinary and sanitary examination of the honey was carried out in accordance with current GOST requirements. The organoleptic characteristics of the honey were evaluated by its color, taste, aroma, and consistency. As a result of the study, it was found that the feed additive for bees based on β — glucans does not negatively affect the quality and safety of honey. This honey is approved for sale without restrictions and is recommended for consumption.
{"title":"Influence of the immune modulator as a feed additive for bees on the honey quality and biosafety","authors":"E. Kiprushkina, A. A. Ivanova, V. Ivanov, G. S. Yaroshevich, M. Shamtsyan","doi":"10.17586/1606-4313-2021-20-2-50-55","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-2-50-55","url":null,"abstract":"beekeeping products are under threat. A serious issue in the beekeeping field is the massive bee death as a result of the use of pesticides and herbicides during fertilization and protection of agricultural fields from harmful plants and parasites, exposure to electromagnetic radiation on bees, poor‑quality nutrition of bee colonies, emissions from industrial enterprises and road transport, etc. To reduce the negative effect of negative factors for the vital activity of bees, a multifunctional feeding was developed, which increases the survival rate, resistance, and immunity of bees based on the use of polysaccharides of higher fungi — β‑glucans, which have a pronounced immunomodulatory activity. Comparative evaluation of the main quality indicators (water content, reducing sugars and sucrose, and amylase number) was made for honey collected from bees fed with immunostimulating supplement based on β‑glucans, BiHit chitosan‑containing dressing, and without the use of any additives for the control variant. A veterinary and sanitary examination of the honey was carried out in accordance with current GOST requirements. The organoleptic characteristics of the honey were evaluated by its color, taste, aroma, and consistency. As a result of the study, it was found that the feed additive for bees based on β — glucans does not negatively affect the quality and safety of honey. This honey is approved for sale without restrictions and is recommended for consumption.","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":"128599900","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: 10.17586/1606-4313-2023-22-1-85-92
V. Bogdanov, A. Simdiankin, I.A. Sytnik
{"title":"The influence of cryoprotectors on the cryoscopic temperature and the amount of frozen-out water in the process of freezing","authors":"V. Bogdanov, A. Simdiankin, I.A. Sytnik","doi":"10.17586/1606-4313-2023-22-1-85-92","DOIUrl":"https://doi.org/10.17586/1606-4313-2023-22-1-85-92","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"10 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":"129979305","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: 10.17586/1606-4313-2020-19-2-52-59
E. Kiprushkina, V. Kolodyaznaya, V. I. Fillippov, I. Shestopalova, Y. Broyko, K. O. Andrukhova, M. A. Vladych, A. V. Smoleva, D. A. Klementyev
The article analyses the reasons for investigating microbiota mechanisms of actions and metabolism in human body and the importance of nutrition in the changes of intestinal biodiversity. The interrelation between human health, nutrition, and the conditions of intestinal microflora are considered. The microbiome biodiversity increasing is paid attention to, the requirements for food ration are stated. The role of microflora in the pathogenesis of diseases is determined. Intestinal microbiome research and correction by dietary models and particular food components are concluded to be perspective.
{"title":"The importance of nutrition in the forming of intestinal microbiome","authors":"E. Kiprushkina, V. Kolodyaznaya, V. I. Fillippov, I. Shestopalova, Y. Broyko, K. O. Andrukhova, M. A. Vladych, A. V. Smoleva, D. A. Klementyev","doi":"10.17586/1606-4313-2020-19-2-52-59","DOIUrl":"https://doi.org/10.17586/1606-4313-2020-19-2-52-59","url":null,"abstract":"The article analyses the reasons for investigating microbiota mechanisms of actions and metabolism in human body and the importance of nutrition in the changes of intestinal biodiversity. The interrelation between human health, nutrition, and the conditions of intestinal microflora are considered. The microbiome biodiversity increasing is paid attention to, the requirements for food ration are stated. The role of microflora in the pathogenesis of diseases is determined. Intestinal microbiome research and correction by dietary models and particular food components are concluded to be perspective.","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":"129290625","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: 10.17586/1606-4313-2020-19-2-19-25
V. Pronin, V. Tsvetkov, J. Molodova, D. Zhignovskaia
The article provides prerequisites for calculating leaks in the sealing units of a piston compressor, taking into account the mobility of the walls of the «piston ring-cylinder mirror» slot. A mathematical model of mass transfer in a piston seal is being developed. To date, a mathematical model of the working process when piston is sealed by rings is known, based on the use of thermodynamics equations of variable mass, as well as a system of differential equations describing the stationary laminar radial flow of a real gas in a narrow dry gap with fixed walls. The calculation of leaks and overflows, carried out without taking into account the mobility of the «piston ring-cylinder» channel, can be adjusted to obtain more accurate results. During the operation of the compressor, the piston performs a reciprocating motion, and there is also a pressure drop in the radial slot. These circumstances must be taken into account, namely the alternating movement of the wall (o-ring) and the pressure nature of the gas movement in the gap under consideration. They will affect the distribution of the gas velocity in the radial gap, as well as the elementary flow rate.
{"title":"The influence of slot wall mobility on gas flow in в \"piston ring-cylinder mirror\" slot of a compressor","authors":"V. Pronin, V. Tsvetkov, J. Molodova, D. Zhignovskaia","doi":"10.17586/1606-4313-2020-19-2-19-25","DOIUrl":"https://doi.org/10.17586/1606-4313-2020-19-2-19-25","url":null,"abstract":"The article provides prerequisites for calculating leaks in the sealing units of a piston compressor, taking into account the mobility of the walls of the «piston ring-cylinder mirror» slot. A mathematical model of mass transfer in a piston seal is being developed. To date, a mathematical model of the working process when piston is sealed by rings is known, based on the use of thermodynamics equations of variable mass, as well as a system of differential equations describing the stationary laminar radial flow of a real gas in a narrow dry gap with fixed walls. The calculation of leaks and overflows, carried out without taking into account the mobility of the «piston ring-cylinder» channel, can be adjusted to obtain more accurate results. During the operation of the compressor, the piston performs a reciprocating motion, and there is also a pressure drop in the radial slot. These circumstances must be taken into account, namely the alternating movement of the wall (o-ring) and the pressure nature of the gas movement in the gap under consideration. They will affect the distribution of the gas velocity in the radial gap, as well as the elementary flow rate.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"33 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":"125348989","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: 10.17586/1606-4313-2019-18-2-55-61
L. Zabodalova, E. Suchkova, D. A. Petrov, A. Kritchenkov
dehydration. It is important to note that the products developed have pronounced therapeutic and prophylactic properties due to the milk base and the presence of lactic microflora in the composition. Developed drinks can be recommended for nutrition of athletes during training and competitive periods, as well as for people of an active lifestyle.
{"title":"Development of complex acid and milk drinks for sports food. Part 1.","authors":"L. Zabodalova, E. Suchkova, D. A. Petrov, A. Kritchenkov","doi":"10.17586/1606-4313-2019-18-2-55-61","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-2-55-61","url":null,"abstract":"dehydration. It is important to note that the products developed have pronounced therapeutic and prophylactic properties due to the milk base and the presence of lactic microflora in the composition. Developed drinks can be recommended for nutrition of athletes during training and competitive periods, as well as for people of an active lifestyle.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"127 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":"126853282","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: 10.17586/1606-4313-2023-22-2-40-48
S. S. Jenblat, O.V. Volkova
{"title":"Energy efficiency analysis of a passive air conditioning system","authors":"S. S. Jenblat, O.V. Volkova","doi":"10.17586/1606-4313-2023-22-2-40-48","DOIUrl":"https://doi.org/10.17586/1606-4313-2023-22-2-40-48","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"9 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":"121306416","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: 10.17586/1606-4313-2019-18-3-82-86
Baranov Igor Vladimirovich, A. Tun
This review proposes the mathematical models widely used by predicting the specific heat of food as a function of temperature. Specific heat is a measure of the energy required to change the temperature of food by one degree. Specific heat of food is essential to determine the heat load imposed on the designing food processes and processing equipment. Above freezing temperature the predicting mathematical model is called specific heat of food. Below freezing temperature the model is called apparent specific heat of food, because of the latent heat involved during phase change. The specific heats of food depend on their composition, structure and temperature. Three ways to obtain value data of specific heat of food such as published data (literature), direct measurement (experiment) and predictive equation (prediction). Predicting of the specific heat of food products was using mathematical models. Mathematical modeling is economical method to determine for predicting of the specific heat of food. Typically, these mathematical models are based on food compositions. The most widely used predicting models are Choi and Okos (1987) model and Schwartzberg (1976) model. These mathematical models are can be used by predicting of the specific heat of food as function of temperature. Other widely used predicting the mathematical models are Seibel (1892), Chen (1985) and Heldman (1975). Seibel (1892) and Heldman and Singh (1981) models do not show the effect of temperature.
{"title":"Review of the specific heat of food models","authors":"Baranov Igor Vladimirovich, A. Tun","doi":"10.17586/1606-4313-2019-18-3-82-86","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-3-82-86","url":null,"abstract":"This review proposes the mathematical models widely used by predicting the specific heat of food as a function of temperature. Specific heat is a measure of the energy required to change the temperature of food by one degree. Specific heat of food is essential to determine the heat load imposed on the designing food processes and processing equipment. Above freezing temperature the predicting mathematical model is called specific heat of food. Below freezing temperature the model is called apparent specific heat of food, because of the latent heat involved during phase change. The specific heats of food depend on their composition, structure and temperature. Three ways to obtain value data of specific heat of food such as published data (literature), direct measurement (experiment) and predictive equation (prediction). Predicting of the specific heat of food products was using mathematical models. Mathematical modeling is economical method to determine for predicting of the specific heat of food. Typically, these mathematical models are based on food compositions. The most widely used predicting models are Choi and Okos (1987) model and Schwartzberg (1976) model. These mathematical models are can be used by predicting of the specific heat of food as function of temperature. Other widely used predicting the mathematical models are Seibel (1892), Chen (1985) and Heldman (1975). Seibel (1892) and Heldman and Singh (1981) models do not show the effect of temperature.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"11 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":"126400983","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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