Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2019-18-4-42-48
V. Sibirtsev, M. A. Chekanov, I. A. Naumov, S.A. Stroyev
A biotesting technique is described, which provides for recording changes in the intensities of elastic light scattering, as well as light absorption and intrinsic photofluorescence of the protein component of samples with viable test microorganisms incubated in a liquid nutrient medium in the presence and absence of various test factors. The results of the analysis using this technique of the influence on the dynamics of vital activity of microorganisms (such as Escherichia coli, Rhodotorula glutinis and Chlorella vulgaris) of various amounts of anolyte and catholyte (obtained by electrolysis of aqueous solutions of NaCl and Na2SO4), as well as external high-frequency electromagnetic fields (EHFEF) with different intensity (U) and frequency of its change (ν) and with different modes of exposure to test microorganisms (TM), are presented. On the basis the results it has been shown that even a fairly simple electrolysis treatment of aqueous solutions of commonly available non-organic salts can be used to prepare effective and safe antiseptic (solutions of anolytes) and probiotic (solutions of catholytes) agents. Weak EHFEF of the megahertz range, depending on their frequency, can significantly inhibit and activate the vital activity of TM. Periodic exposure to EHFEF has a greater effect on TM than permanent one. With the combined action of EHFEF and solutions of anolytes or catholytes, they can mutually reinforce their influence on the vital activity of TM.
{"title":"Influence on microorganisms’vital activity of high frequency electromagnetic fields and solutions of catolytes and anolithes","authors":"V. Sibirtsev, M. A. Chekanov, I. A. Naumov, S.A. Stroyev","doi":"10.17586/1606-4313-2019-18-4-42-48","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-4-42-48","url":null,"abstract":"A biotesting technique is described, which provides for recording changes in the intensities of elastic light scattering, as well as light absorption and intrinsic photofluorescence of the protein component of samples with viable test microorganisms incubated in a liquid nutrient medium in the presence and absence of various test factors. The results of the analysis using this technique of the influence on the dynamics of vital activity of microorganisms (such as Escherichia coli, Rhodotorula glutinis and Chlorella vulgaris) of various amounts of anolyte and catholyte (obtained by electrolysis of aqueous solutions of NaCl and Na2SO4), as well as external high-frequency electromagnetic fields (EHFEF) with different intensity (U) and frequency of its change (ν) and with different modes of exposure to test microorganisms (TM), are presented. On the basis the results it has been shown that even a fairly simple electrolysis treatment of aqueous solutions of commonly available non-organic salts can be used to prepare effective and safe antiseptic (solutions of anolytes) and probiotic (solutions of catholytes) agents. Weak EHFEF of the megahertz range, depending on their frequency, can significantly inhibit and activate the vital activity of TM. Periodic exposure to EHFEF has a greater effect on TM than permanent one. With the combined action of EHFEF and solutions of anolytes or catholytes, they can mutually reinforce their influence on the vital activity of TM.","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":"134500056","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: 10.17586/1606-4313-2019-18-1-77-83
V. Volchenko, K. V. Dvoryankina
Рассмотрены проблемы использования различных ингредиентов в технологии многокомпонентных пищевых продуктов; отмечена необходимость баланса белковой и жировой составляющих. Выбраны основные направления совершенствования технологий изготовления данных групп продукции, основной упор сделан на колбасные изделия. Рассмотрены варианты совершенствования технологии изготовления вареных колбас, проведен анализ потребительских предпочтений, сделаны выводы. Для проведения исследований использовали общепринятые органолептические, физико-химические методы, а также методы статистического анализа данных. Разработана технология производства мясных колбас с использованием малоценного белкового сырья, в качестве которого было выбрано свиное сердце; установлена проблема высокой обводненности готовой продукции в данном варианте технологии. Для решения указанной проблемы была разработана методика обезвоживания сырья с целью повышения содержания белка в готовом продукте, выбран наилучший вариант обезвоживания свиного сердца путем бланширования острым паром над поверхностью солевого раствора, для чего была проведена оптимизация по концентрации раствора и по времени бланширования. Предлагается использовать полученные результаты для выпуска нового ассортимента колбасных изделий. Ключевые слова: вареные колбасы, кулинарные продукты, термическая обработка.
{"title":"The possibility of using pork heart in the manufacture of sausages","authors":"V. Volchenko, K. V. Dvoryankina","doi":"10.17586/1606-4313-2019-18-1-77-83","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-1-77-83","url":null,"abstract":"Рассмотрены проблемы использования различных ингредиентов в технологии многокомпонентных пищевых продуктов; отмечена необходимость баланса белковой и жировой составляющих. Выбраны основные направления совершенствования технологий изготовления данных групп продукции, основной упор сделан на колбасные изделия. Рассмотрены варианты совершенствования технологии изготовления вареных колбас, проведен анализ потребительских предпочтений, сделаны выводы. Для проведения исследований использовали общепринятые органолептические, физико-химические методы, а также методы статистического анализа данных. Разработана технология производства мясных колбас с использованием малоценного белкового сырья, в качестве которого было выбрано свиное сердце; установлена проблема высокой обводненности готовой продукции в данном варианте технологии. Для решения указанной проблемы была разработана методика обезвоживания сырья с целью повышения содержания белка в готовом продукте, выбран наилучший вариант обезвоживания свиного сердца путем бланширования острым паром над поверхностью солевого раствора, для чего была проведена оптимизация по концентрации раствора и по времени бланширования. Предлагается использовать полученные результаты для выпуска нового ассортимента колбасных изделий. Ключевые слова: вареные колбасы, кулинарные продукты, термическая обработка.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"37 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":"133399098","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: 10.17586/1606-4313-2021-20-2-98-104
S. Rykov, I. Kudryavtseva, V. Rykov, M. Nurysheva, B. Kurbanov
On the basis of the modified Clapeyron–Clausius equation, the Rykov elastic line equation, and scale theory, the line of phase ethane in the temperature range of from T = T t = 90.368 K to T = T c = 305.322 K, where T t and T c are the temperatures of triple point and critical pint, has been calculated. The equations of the elastic line, p s = p s (T), vapor, ρ – = ρ – (T), and liquid, ρ + = ρ + (T), and the branches of the saturation line have common critical exponents and critical parameters, and the average diameter f d of the saturation line in the vicinity of the critical point is described by the model [2β, 1 – α] (The Yang-Yang modified model). It is shown that this system of equations conveys experimental data on the pressure and density of saturated vapor, and the density of a saturated liquid of ethane within the uncertainty of these data with a root-mean-square error (RMS): RMS p s = 0,08 %; RMS ρ – = 0,67 %; RMS ρ + = 0,02 %. In the temperature range of from T t to T c , the tables are calculated, including the values p s , ρ – , ρ + and «apparent» heat of vaporization.
根据修正的克拉珀龙-克劳修斯方程、Rykov弹性线方程和尺度理论，计算了乙烷相在T = T = 90.368 K到T = T = c = 305.322 K温度范围内的相线，其中T T和T c分别为三相点温度和临界温度。弹性线p s = p s (T)、蒸汽ρ - = ρ - (T)、液体ρ + = ρ + (T)方程和饱和线分支具有共同的临界指数和临界参数，饱和线在临界点附近的平均直径f d用模型[2β， 1 - α](杨-杨修正模型)来描述。结果表明，该方程系统能在不确定度范围内传递饱和蒸汽的压力和密度以及乙烷饱和液体的密度的实验数据，均方根误差(RMS):均方根误差(RMS) p = 0.08%;RMS ρ - = 0.67%;RMS ρ + = 0.02%。在温度范围从T T到T c，计算表，包括值p s， ρ -， ρ +和“表观”汽化热。
{"title":"Ethane phase equilibrium line","authors":"S. Rykov, I. Kudryavtseva, V. Rykov, M. Nurysheva, B. Kurbanov","doi":"10.17586/1606-4313-2021-20-2-98-104","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-2-98-104","url":null,"abstract":"On the basis of the modified Clapeyron–Clausius equation, the Rykov elastic line equation, and scale theory, the line of phase ethane in the temperature range of from T = T t = 90.368 K to T = T c = 305.322 K, where T t and T c are the temperatures of triple point and critical pint, has been calculated. The equations of the elastic line, p s = p s (T), vapor, ρ – = ρ – (T), and liquid, ρ + = ρ + (T), and the branches of the saturation line have common critical exponents and critical parameters, and the average diameter f d of the saturation line in the vicinity of the critical point is described by the model [2β, 1 – α] (The Yang-Yang modified model). It is shown that this system of equations conveys experimental data on the pressure and density of saturated vapor, and the density of a saturated liquid of ethane within the uncertainty of these data with a root-mean-square error (RMS): RMS p s = 0,08 %; RMS ρ – = 0,67 %; RMS ρ + = 0,02 %. In the temperature range of from T t to T c , the tables are calculated, including the values p s , ρ – , ρ + and «apparent» heat of vaporization.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"48 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":"114210202","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: 10.17586/1606-4313-2021-20-3-57-64
O. Mezenova, M. Barotova
The relevance of the topic of the work is due to the growing demand for dried highly nutritious snack products (snacks), the need for full use of the biopotential of bony fish (Baltic bream), as well as increased consumption of functional calcium and phosphorus products. The food system was created by hydrothermolysis of meat and bone tissues of bream and their fine grinding, followed by enrichment with a vegetable component (carrots and beets) and food additives. The resulting mass was thinly rolled, molded, and dried hot at a temperature of 1800 C for 30 minutes. In semi-finished products and finished samples, organoleptic, physicochemical and microbiological parameters were determined during storage under specified conditions for 72 days. The scheme of microbiological studies to establish the shelf life of dried fish products was determined by the requirements of the MUC 4.2.1847–2004. The organoleptic characteristics of dried snacks were high, the snacks retained their original shape, the color during storage practically did not change on the 72nd day. Indicators of the chemical composition of ready-made snacks: the mass fraction of water is 18–20 %, table salt is 1.5 %, organic acids are 0.04–0.06 %. The LabMaster-Aw analyzer showed an indicator of the water activity of ready-made dried fish-growing snacks (0.5), the values of which indicate a high antiseptic resistance of the product. The results of microbiological studies to determine the expiration dates indicate that the product meets the regulated microbiological safety criteria. Taking into account the reserve factor of 1.2 for this product group, the shelf life is set for 60 days at a temperature of 4±2°C.
{"title":"Determination of the shelf life for dried fish-vegetable snacks based on meat and bone fish raw materials","authors":"O. Mezenova, M. Barotova","doi":"10.17586/1606-4313-2021-20-3-57-64","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-3-57-64","url":null,"abstract":"The relevance of the topic of the work is due to the growing demand for dried highly nutritious snack products (snacks), the need for full use of the biopotential of bony fish (Baltic bream), as well as increased consumption of functional calcium and phosphorus products. The food system was created by hydrothermolysis of meat and bone tissues of bream and their fine grinding, followed by enrichment with a vegetable component (carrots and beets) and food additives. The resulting mass was thinly rolled, molded, and dried hot at a temperature of 1800 C for 30 minutes. In semi-finished products and finished samples, organoleptic, physicochemical and microbiological parameters were determined during storage under specified conditions for 72 days. The scheme of microbiological studies to establish the shelf life of dried fish products was determined by the requirements of the MUC 4.2.1847–2004. The organoleptic characteristics of dried snacks were high, the snacks retained their original shape, the color during storage practically did not change on the 72nd day. Indicators of the chemical composition of ready-made snacks: the mass fraction of water is 18–20 %, table salt is 1.5 %, organic acids are 0.04–0.06 %. The LabMaster-Aw analyzer showed an indicator of the water activity of ready-made dried fish-growing snacks (0.5), the values of which indicate a high antiseptic resistance of the product. The results of microbiological studies to determine the expiration dates indicate that the product meets the regulated microbiological safety criteria. Taking into account the reserve factor of 1.2 for this product group, the shelf life is set for 60 days at a temperature of 4±2°C.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"7 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":"131959851","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: 10.17586/1606-4313-2022-21-4-52-59
O. Apitsyna, A. Malyshev, A. Zaitsev, O. Malinina, V. E. Ignatiev
{"title":"Modelling heat transfer in the evaporators of heating-cooling energy systems taking into account nonstationarity of the boiling process","authors":"O. Apitsyna, A. Malyshev, A. Zaitsev, O. Malinina, V. E. Ignatiev","doi":"10.17586/1606-4313-2022-21-4-52-59","DOIUrl":"https://doi.org/10.17586/1606-4313-2022-21-4-52-59","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"40 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":"134391923","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: 10.17586/1606-4313-2019-18-4-57-63
G. Goncharova, I. V. Agafonkina, S. Borzov, G. V. Borschev
The article considers the possibility of using a two-phase cooling medium (binary ice, in the foreign literature — ice slurry) for immersion cooling of hermetically packed food products. Experimental studies of heat transfer processes from cooled meat products to binary ice and single-phase liquid medium have been carried out. Based on the results obtained, the appropriateness of using binary ice for cooling hermetically packed meat has been assessed. The experimental data have been obtained for the first time and the comparative assessment of the heat transfer intensity from packaged meat to binary ice and single-phase liquid under identical conditions has been correctly carried out. The advantage of binary ice has been confirmed not only in terms of maintaining the temperature of the coolant (storage capacity), but also in terms of higher values of the heat transfer coefficient compared to single-phase liquid coolant when cooling sealed meat products. The data obtained can serve as a basis for the design and development of immersion cooling systems based on binary ice.
{"title":"Research of meat samples cooling by immersion in single-phase and binary cooling medium","authors":"G. Goncharova, I. V. Agafonkina, S. Borzov, G. V. Borschev","doi":"10.17586/1606-4313-2019-18-4-57-63","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-4-57-63","url":null,"abstract":"The article considers the possibility of using a two-phase cooling medium (binary ice, in the foreign literature — ice slurry) for immersion cooling of hermetically packed food products. Experimental studies of heat transfer processes from cooled meat products to binary ice and single-phase liquid medium have been carried out. Based on the results obtained, the appropriateness of using binary ice for cooling hermetically packed meat has been assessed. The experimental data have been obtained for the first time and the comparative assessment of the heat transfer intensity from packaged meat to binary ice and single-phase liquid under identical conditions has been correctly carried out. The advantage of binary ice has been confirmed not only in terms of maintaining the temperature of the coolant (storage capacity), but also in terms of higher values of the heat transfer coefficient compared to single-phase liquid coolant when cooling sealed meat products. The data obtained can serve as a basis for the design and development of immersion cooling systems based on binary ice.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"51 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":"134279790","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: 10.17586/1606-4313-2020-19-4-27-36
A. Korobkov, M. Kulik, V. V. Red’kin, S. Sergeev, A. Smorodin
Based on the analysis of the preliminary modeling results for the cooling process of liquefied methane in straight-flow and counter-flow tubular heat exchangers, a rational variant of cooling liquefied methane for refueling a medium-class carrier rocket, implemented by a straight-flow heat exchanger, was selected from several options. For a more complete assessment of the processes occurring in the heat exchanger during nitrogen cooling of liquefied methane for the selected rational option, an in-depth simulation of the cooling process of liquefied methane was performed. A comparative analysis of the reliability of competing options for fundamental structural diagram of the nitrogen cooling of the liquefied methane, as a result of which the scheme comprising a nitrogen liquefier with centrifugal compressor and turboexpander of low pressure with booster compressor unit, storage and backup tanks with liquid nitrogen, and a ramjet heat exchanger — cooler of liquid methane was chosen as the base option, was carried out. The results of this work can be used in the design of nitrogen cooling systems of liquefied methane for refueling medium-class launch vehicles.
{"title":"Structural and technological diagram of a nitrogen cooling system of liquefied methane for refueling a medium-class launch vehicle","authors":"A. Korobkov, M. Kulik, V. V. Red’kin, S. Sergeev, A. Smorodin","doi":"10.17586/1606-4313-2020-19-4-27-36","DOIUrl":"https://doi.org/10.17586/1606-4313-2020-19-4-27-36","url":null,"abstract":"Based on the analysis of the preliminary modeling results for the cooling process of liquefied methane in straight-flow and counter-flow tubular heat exchangers, a rational variant of cooling liquefied methane for refueling a medium-class carrier rocket, implemented by a straight-flow heat exchanger, was selected from several options. For a more complete assessment of the processes occurring in the heat exchanger during nitrogen cooling of liquefied methane for the selected rational option, an in-depth simulation of the cooling process of liquefied methane was performed. A comparative analysis of the reliability of competing options for fundamental structural diagram of the nitrogen cooling of the liquefied methane, as a result of which the scheme comprising a nitrogen liquefier with centrifugal compressor and turboexpander of low pressure with booster compressor unit, storage and backup tanks with liquid nitrogen, and a ramjet heat exchanger — cooler of liquid methane was chosen as the base option, was carried out. The results of this work can be used in the design of nitrogen cooling systems of liquefied methane for refueling medium-class launch vehicles.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"16 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":"129365233","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: 10.17586/1606-4313-2023-22-1-66-77
E. A. Bazhenov, L. Baydalinova, T. Grimm
{"title":"Technology of proteolytic enzymes production from the digestive or-gans of fish of coastal fisheries in the North-Western region","authors":"E. A. Bazhenov, L. Baydalinova, T. Grimm","doi":"10.17586/1606-4313-2023-22-1-66-77","DOIUrl":"https://doi.org/10.17586/1606-4313-2023-22-1-66-77","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"4 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":"116790681","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: 10.17586/1606-4313-2019-18-2-86-94
E. Fomenko, I. Aleksanyan, O. A. Petrovichev, V. Lysova
Проведено исследование по совершенствованию технологии сухой клейковины и ее аппаратурного оформления, в которой основной проблемой является не только процесс влагоудаления, а в большей степени процессы подготовки нативной клейковины, как объекта сушки. Представлено эмпирическое исследование гигроскопических характеристик пшеничной клейковины, которые определялись посредством тензометрического метода Ван Бамелена. После реализации серии экспериментов были получены изотермы сорбции влаги клейковиной пшеничной, при температурах воздуха 298 К и 313 К. Математическая обработка экспериментальных данных представлена в виде обобщенной логарифмической зависимости логарифма активности воды от температуры и влагосодержания. Для решения задачи рационального использования энергои материальных ресурсов в технологии производства сухого клейковинного продукта, предложено, для получения объектом сушки сыпучих свойств, реализовать процессы вакуумного самопроизвольного замораживания и последующего подсушивания сырой клейковины до появления на ее поверхности твердой корочки, что существенно повысит эффективность технологии. Экспериментально получено процентное содержание свободной влаги в продукте и конечная влажность, при которой полуфабрикат будет иметь на поверхности сухую корочку, наличие которой минимизирует адгезионное слипание получаемых гранул. Представлены результаты органолептической оценки качества подсушенного полуфабриката, который в случае необходимости обладал бы всеми характеристиками объекта последующего обезвоживания и гранулирования, т. е. заданной хрупкостью. Органолептическими критериями или минимально допустимыми контрольными оценками качества подсушки штранга являлись такие дескрипторы как цвет корки, изменяющийся в процессе подсушки и его внешний вид. Предложенная схема производства является оригинальной и позволит сберечь материальные и энергоресурсы при реализации технологии сухой клейковины. В данной продукции и совершенствовании ее технологии заинтересованы специалисты мукомольной и хлебопекарной промышленности, а также производители макаронных, спиртовых изделий, крахмалопродуктов и др. Ключевые слова: клейковина пшеничная, гигроскопические свойства, глютен, вакуумное замораживание, сушка, влагосодержание, органолептика, профилограмма.
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Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2023-22-2-49-58
A.A. Malyshev, V.S. Zhivaev, O. Malinina
{"title":"Development of exergic analysis technique for steam-compression heat pumps using environmentally friendly refrigerants","authors":"A.A. Malyshev, V.S. Zhivaev, O. Malinina","doi":"10.17586/1606-4313-2023-22-2-49-58","DOIUrl":"https://doi.org/10.17586/1606-4313-2023-22-2-49-58","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"44 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":"125035720","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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