Journal International Academy of Refrigeration最新文献_第9页

Identification of the kinetic regularities of ectocarpus dehydration under convective supply of thermal energy 热能对流供给下外果皮脱水动力学规律的鉴定

Journal International Academy of Refrigeration

Pub Date : 1900-01-01 DOI: 10.17586/1606-4313-2023-22-2-68-74

E.Yu. Zaporozhec, E.V. Fomenko, A.H.-H. Nugmanov, I. Alexanyan, A.V. Kotelnikov, Wo Chung Kuang

引用次数: 0

Assessment of apricots suitability for shock freezing according to physical and technological quality indicators 根据物理和技术质量指标评价杏的适冻性

Journal International Academy of Refrigeration

Pub Date : 1900-01-01 DOI: 10.17586/1606-4313-2021-20-1-74-83

B. Guseynova, I. Asabutaev, T. Daudova

fruit from the weight of the frozen fruit. The sensory characteristic of apricots was given on a five-point scale. The greatest losses of their juice were caused by slow freezing (t = –25 °C), and the minimum — fast (t = –35 °C). The losses of juice also changed depending on the initial temperature of fresh fruits (t = 0, 5, 16 and 22 °C) before low-temperature exposure. At all temperature modes of shock freezing, the lowest juice yield was observed when the temperature of fresh fruits was adjusted to 0 ° C before freezing. The losses of juice of fruits during defrosting increased with increasing shelf life. By the end of the nine-month storage (t = –18 °C), the apricots Uncukulskiy pozdniy, Shalah and Krasnoshcheky are classified as «good,» and Uzden and Honobah are «satisfactory.» Good tasting ratings — 4.2; 4.1 and 4.1 points, received apricots Shalah, Uncukulskiy pozdniy and Krasnoshcheky, respectively. They turned out to be the best in terms of physicochemical indicators. The yield of defective fruits after nine months of storage (t = –18 °C) was 90.0 % (Uncukulskiy pozdniy, 92.6 % (Shalah). The use of microwave treatment of apricots has proved to be a more efficient method of defrosting these fruits compared to traditional defrosting in air and water.

水果从冷冻水果的重量。杏的感官特性以五分制给出。慢速冷冻(t = - 25°C)造成的果汁损失最大，快速冷冻(t = - 35°C)造成的果汁损失最小。果汁的损失也随着低温暴露前新鲜水果的初始温度(t = 0、5、16和22°C)而变化。在冲击冷冻的所有温度模式中，冷冻前将新鲜水果的温度调整到0℃时，果汁产量最低。水果在解冻过程中果汁的损失随着保质期的延长而增加。在9个月的储藏期(t = -18°C)结束时，Uncukulskiy pozdniy、Shalah和Krasnoshcheky杏被评为“良好”，Uzden和Honobah杏被评为“满意”。*良好的品尝评分- 4.2;4.1分和4.1分，分别获得杏子沙拉、乌库尔斯基和克拉斯诺什基。在理化指标方面，它们是最好的。贮藏9个月(t = -18°C)后的缺陷果产量为90.0% (Uncukulskiy pozdniy)， 92.6% (Shalah)。与传统的空气和水中除霜相比，使用微波处理杏已被证明是一种更有效的除霜方法。

{"title":"Assessment of apricots suitability for shock freezing according to physical and technological quality indicators","authors":"B. Guseynova, I. Asabutaev, T. Daudova","doi":"10.17586/1606-4313-2021-20-1-74-83","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-1-74-83","url":null,"abstract":"fruit from the weight of the frozen fruit. The sensory characteristic of apricots was given on a five-point scale. The greatest losses of their juice were caused by slow freezing (t = –25 °C), and the minimum — fast (t = –35 °C). The losses of juice also changed depending on the initial temperature of fresh fruits (t = 0, 5, 16 and 22 °C) before low-temperature exposure. At all temperature modes of shock freezing, the lowest juice yield was observed when the temperature of fresh fruits was adjusted to 0 ° C before freezing. The losses of juice of fruits during defrosting increased with increasing shelf life. By the end of the nine-month storage (t = –18 °C), the apricots Uncukulskiy pozdniy, Shalah and Krasnoshcheky are classified as «good,» and Uzden and Honobah are «satisfactory.» Good tasting ratings — 4.2; 4.1 and 4.1 points, received apricots Shalah, Uncukulskiy pozdniy and Krasnoshcheky, respectively. They turned out to be the best in terms of physicochemical indicators. The yield of defective fruits after nine months of storage (t = –18 °C) was 90.0 % (Uncukulskiy pozdniy, 92.6 % (Shalah). The use of microwave treatment of apricots has proved to be a more efficient method of defrosting these fruits compared to traditional defrosting in air and water.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"29 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113975764","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}

引用次数: 2

Improving performance characteristics of mobile low power heating blocks 改进移动式低功耗发热块的性能特点

Journal International Academy of Refrigeration

Pub Date : 1900-01-01 DOI: 10.17586/1606-4313-2021-20-2-45-49

N. Yermoshin, A. S. Mokrushin, Y. Kashtanov

Предложен комплекс технических и технологических решений модификации технических средств пищевых производств. Модификация предусматривает конструктивные изменения тепловых блоков мобильных комплексов приготовления пищи. Целью конструктивных изменений малолитражных тепловых блоков является повышение их универсальности для приготовления горячей пищи, кипячения воды и подогрева консервированных блюд на всех видах топлива (твердое, жидкое, газообразное), включая топливо с низкой теплотворной способностью (щепа, солома, мох и др.). Конструкция обеспечивает повышение эффективности использования топлива за счет эффекта дожига отработанных газов. Отличительная особенность предлагаемых технических и технологических решений заключается в обосновании конструктивных элементов мобильного средства приготовления пищи, обеспечивающего повышение функциональных возможностей по приготовлению пищи при минимальной теплотворной способности топлива за счет снижения теплопотерь и теплопроводности стенок корпуса, увеличения теплоотдачи сгораемого топлива и реализации метода пиролизного горения твердого топлива. Разработанные конструктивные элементы тепловых блоков обеспечивают их мобильность, надежность работы в условиях сильных морозов, ветров, разреженного воздуха; экономию расхода энергоресурсов; эффективность работы на любом виде топлива, в том числе с малой теплотой сгорания; снижение временных затрат на приготовление пищи и техническое обслуживание; уменьшение теплопотерь внутри корпуса за счет теплоизолирующих свойств и частичного отражения излучения продуктов сгорания от керамического покрытия на стенках корпуса. Ключевые слова: конструктивное изменение, тепловой блок, теплоотдача, пиролизное горение, малолитражная кухня.

提供了一套技术和技术解决方案来修改食品生产的技术工具。这种修改包括对移动食品综合体的热力单元进行建设性的改变。低容量热电容器的设计目的是提高它们在所有燃料(固体、液体、气体)、罐装食品(固体、液体、气体)中的普及性，包括低热能燃料(碎片、稻草、苔藓等)。该结构通过等待燃烧的气体来提高燃油效率。拟议的技术和技术解决方案的一个显著特点是，移动食品的构造要素可以通过减少热量损失和船体内壁的热传导、增加燃烧燃料的热效率和实现固体燃烧方法来提高燃料的效率。设计的热力部件提供了它们在严寒、风、稀薄空气中的机动性、可靠性;节约能源消耗;任何燃料的效率，包括低燃烧热;降低烹饪和维护的临时成本;通过隔热性能和陶瓷涂层燃烧产物的部分反射来减少船体内部的热损失。关键字:结构变化，热效率，热效率，高温燃烧，小容量厨房。

{"title":"Improving performance characteristics of mobile low power heating blocks","authors":"N. Yermoshin, A. S. Mokrushin, Y. Kashtanov","doi":"10.17586/1606-4313-2021-20-2-45-49","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-2-45-49","url":null,"abstract":"Предложен комплекс технических и технологических решений модификации технических средств пищевых производств. Модификация предусматривает конструктивные изменения тепловых блоков мобильных комплексов приготовления пищи. Целью конструктивных изменений малолитражных тепловых блоков является повышение их универсальности для приготовления горячей пищи, кипячения воды и подогрева консервированных блюд на всех видах топлива (твердое, жидкое, газообразное), включая топливо с низкой теплотворной способностью (щепа, солома, мох и др.). Конструкция обеспечивает повышение эффективности использования топлива за счет эффекта дожига отработанных газов. Отличительная особенность предлагаемых технических и технологических решений заключается в обосновании конструктивных элементов мобильного средства приготовления пищи, обеспечивающего повышение функциональных возможностей по приготовлению пищи при минимальной теплотворной способности топлива за счет снижения теплопотерь и теплопроводности стенок корпуса, увеличения теплоотдачи сгораемого топлива и реализации метода пиролизного горения твердого топлива. Разработанные конструктивные элементы тепловых блоков обеспечивают их мобильность, надежность работы в условиях сильных морозов, ветров, разреженного воздуха; экономию расхода энергоресурсов; эффективность работы на любом виде топлива, в том числе с малой теплотой сгорания; снижение временных затрат на приготовление пищи и техническое обслуживание; уменьшение теплопотерь внутри корпуса за счет теплоизолирующих свойств и частичного отражения излучения продуктов сгорания от керамического покрытия на стенках корпуса. Ключевые слова: конструктивное изменение, тепловой блок, теплоотдача, пиролизное горение, малолитражная кухня.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"104 1-2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114120386","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}

引用次数: 0

Selection of cryogenic tanks for modernization of small-scale LNG carriers 小型LNG运输船现代化用低温储罐的选择

Journal International Academy of Refrigeration

Pub Date : 1900-01-01 DOI: 10.17586/1606-4313-2021-20-1-40-45

L. Ivanov, A. Baranov, T. A. Malysheva, A. M. Andreev, Production Enterprise “Krion”, Stc “Sintez”

The article examines the existing ship systems of food and fuel tanks. When designing new or renovating existing LNG carriers, it is necessary to solve the problem of choosing the type of cryogenic tanks. Cryogenic tanks of small-scale volume differ significantly from cryogenic tanks of ocean tankers in size, design solutions and operating mode. The task of forming a fleet of inland and coastal LNG carriers is extremely relevant for the Russian Federation due to its low population density, underdeveloped road network, and the remoteness of settlements from natural gas sources. Taking into account the scale of the problem, the most attractive option for production of such vessels from an investment point of view is the modernization of out-of-date oil tankers. With such modernization, it is necessary to replace the product tanks for diesel fuel with cryogenic tanks. It is necessary to maximize the use of the cargo capacity and volume of the ship hold space as well as to ensure satisfactory rates of LNG losses from evaporation.

本文考察了现有的船舶食品和燃料箱系统。在设计或改造现有LNG运输船时，必须解决低温储罐类型的选择问题。小体积低温储罐与远洋油轮低温储罐在尺寸、设计方案、操作方式等方面存在较大差异。由于俄罗斯人口密度低、道路网络不发达以及远离天然气来源，组建一支内陆和沿海液化天然气运输船队的任务对俄罗斯联邦至关重要。考虑到问题的规模，从投资的角度来看，生产此类船只最具吸引力的选择是对过时的油轮进行现代化改造。为了实现这种现代化，有必要用低温储罐取代柴油的成品油储罐。有必要最大限度地利用船舶货舱空间的货物容量和体积，并确保令人满意的液化天然气蒸发损失率。

引用次数: 1

Mathematical simulation of effective resistance forces during cutting of chilled food products 冷冻食品切割过程中有效阻力的数学模拟

Journal International Academy of Refrigeration

Pub Date : 1900-01-01 DOI: 10.17586/1606-4313-2020-19-3-70-82

O. V. Ageev, V. Naumov, J. A. Fatykhov

The relevance of the research of the cutting process of chilled food products has been shown. The muscle tissue of the chilled raw material has been described by the Maxwell-Thomson rheological model. The formulation and solution of the problem of mathematical modeling of the effective resistances forces have been completed. The muscle filaments of the product during cutting are interpreted as viscoelastic beams. The bending and tensile strains of the filaments under the influence of the knifepoint have been considered. Expressions for the dimensional and dimensionless forces of effective resistance have been obtained. The dependences of the indicated forces on the cutting edge sharpness, the half angle of knife sharpening, the rheological parameters of the material, the design parameters of the cutting body, and the operating characteristics of the cutting process have been investigated. It is shown that the nature of the dependence of the effective resistance forces on the blade sharpness is determined by the rheological state of the chilled raw material due to a change in the type of fiber deformation upon destruction. With the values of dimensionless sharpness of the knife 0.2; dimensionless cutting speed 5; measures of elasticity 5; dimensionless immersion depth of the knife 1; dimensionless half the width of the deformable layer of 0.4; dimensionless layer thickness 0.01; half angle of knife sharpening 5º; 25º; 35º; 45º, the value of the dimensionless effective resistance force is 4.91; 4.49; 3.88; and 3.07, respectively. With the values of dimensionless sharpness of the knife 0.2; half angle of knife sharpening 20º; dimensionless cutting speed 5; dimensionless immersion depth of the knife 1; dimensionless half the width of the deformable layer of 0.4; dimensionless layer thickness 0.01; elasticity measures 3; 5; 8; 12, the dimensionless force value is 3.16; 4.70; 7.91; and 10.09, respectively. resistance force on the dimensionless sharpness of the knife and the half angle of sharpening

研究冷藏食品的切割工艺具有重要的现实意义。冷冻原料的肌肉组织用麦克斯韦-汤姆逊流变模型来描述。完成了有效阻力数学建模问题的表述和求解。产品在切割过程中的肌肉细丝被解释为粘弹性梁。考虑了刀尖作用下长丝的弯曲应变和拉伸应变。得到了有效阻力的有量纲力和无量纲力的表达式。研究了切削刃锐度、刀具刃磨半角、材料流变参数、切削体设计参数和切削过程工作特性对指示力的影响。结果表明，有效阻力对叶片锐度的依赖性质取决于由于纤维变形类型的变化而导致的冷却原料的流变状态。用刀的无因次锐度值0.2;无量纲切削速度5;弹性测量;刀的无因次浸没深度1;无因次半变形层宽度为0.4;无因次层厚度0.01;磨刀半角5º;25º;35º;45º时，无量纲有效阻力值为4.91;4.49;3.88;分别是3.07。用刀的无因次锐度值0.2;磨刀半角20º;无量纲切削速度5;刀的无因次浸没深度1;无因次半变形层宽度为0.4;无因次层厚度0.01;弹性措施3;5;8;12、无量纲力值为3.16;4.70;7.91;分别是10.09。阻力对刀的无因次锐度和磨刀的半角

{"title":"Mathematical simulation of effective resistance forces during cutting of chilled food products","authors":"O. V. Ageev, V. Naumov, J. A. Fatykhov","doi":"10.17586/1606-4313-2020-19-3-70-82","DOIUrl":"https://doi.org/10.17586/1606-4313-2020-19-3-70-82","url":null,"abstract":"The relevance of the research of the cutting process of chilled food products has been shown. The muscle tissue of the chilled raw material has been described by the Maxwell-Thomson rheological model. The formulation and solution of the problem of mathematical modeling of the effective resistances forces have been completed. The muscle filaments of the product during cutting are interpreted as viscoelastic beams. The bending and tensile strains of the filaments under the influence of the knifepoint have been considered. Expressions for the dimensional and dimensionless forces of effective resistance have been obtained. The dependences of the indicated forces on the cutting edge sharpness, the half angle of knife sharpening, the rheological parameters of the material, the design parameters of the cutting body, and the operating characteristics of the cutting process have been investigated. It is shown that the nature of the dependence of the effective resistance forces on the blade sharpness is determined by the rheological state of the chilled raw material due to a change in the type of fiber deformation upon destruction. With the values of dimensionless sharpness of the knife 0.2; dimensionless cutting speed 5; measures of elasticity 5; dimensionless immersion depth of the knife 1; dimensionless half the width of the deformable layer of 0.4; dimensionless layer thickness 0.01; half angle of knife sharpening 5º; 25º; 35º; 45º, the value of the dimensionless effective resistance force is 4.91; 4.49; 3.88; and 3.07, respectively. With the values of dimensionless sharpness of the knife 0.2; half angle of knife sharpening 20º; dimensionless cutting speed 5; dimensionless immersion depth of the knife 1; dimensionless half the width of the deformable layer of 0.4; dimensionless layer thickness 0.01; elasticity measures 3; 5; 8; 12, the dimensionless force value is 3.16; 4.70; 7.91; and 10.09, respectively. resistance force on the dimensionless sharpness of the knife and the half angle of sharpening","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":"115912129","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}

引用次数: 1

Heat and mass transfer during film flow around ice surfaces with a phase transition at the interface 在界面处有相变的冰表面周围的膜流动中的传热和传质

Journal International Academy of Refrigeration

Pub Date : 1900-01-01 DOI: 10.17586/1606-4313-2021-20-4-3-11

G. Goncharova, V. P. Pytchenko, S. Borzov, G. V. Borschev

of a film flow process around ice surfaces in ice banks with a phase transition at the interface. Experimental studies were carried out for an ice bank with flat coils and its single section. The experiments were carried out at three temperature levels of cooled water: 20, 40, and 60 °C in the range of volumetric irrigation densities from 0.1 ∙ 10 –4 m 2 /s to 1.5∙10 –4 m 2 /s. It has been established that, at the specified parameters, the output specific heat load of the ice bank with a film heat exchange mechanism reaches up to 320 000 W/m 2 . On average, this value is an order of magnitude higher than similar values for modern plate heat exchangers from leading manufacturers (Alfa Laval, Funke, and Ridan), and more than two orders of magnitude higher than in ice banks with ice melting in a large volume. In the specified range, the values of the heat transfer coefficient, reduced to the surface of the heat exchanger, reached ~ 22.000 W/ (m 2 ∙K), which significantly exceeds the analogous value for volumetric melting ice banks (300–500 W/ (m 2 ∙K)). It is shown that in heat exchangers with a film flow, the initial temperature gradient between the cooled water and the ice surface affects the heat transfer coefficient indirectly (through the Reynolds number of the falling film), in contrast to heat exchangers with a fixed heat transfer surface. The generalization of the results showed the prospects of using ice banks with a film heat and mass transfer mechanism for food industry objects with an uneven distribution of heat load and for maintaining the temperature of refrigerated products. In addition, they can be effectively used in systems with a pulsed nature of heat release (cooling lasers, etc.), as well as daily storage devices in conjunction with «green» power supply systems using solar and wind energy.

在界面处有相变的冰库中围绕冰表面的膜流动过程。对平面盘管冰库及其单截面冰库进行了实验研究。实验在20、40和60℃三种温度水平下进行，体积灌溉密度从0.1∙10 -4 m2 /s到1.5∙10 -4 m2 /s。研究结果表明，在规定的参数下，采用膜式换热机制的冰库的输出比热负荷可达32万W/ m2。平均而言，该值比主要制造商(Alfa Laval, Funke和Ridan)的现代板式换热器的类似值高一个数量级，比大体积冰融化的冰库高两个数量级以上。在指定范围内，换热器表面的换热系数达到~ 22.000 W/ (m2∙K)，大大超过了体积融化冰库的类似值(300-500 W/ (m2∙K))。结果表明，与固定传热表面的换热器相比，在膜流换热器中，冷却水与冰表面之间的初始温度梯度间接影响传热系数(通过降膜的雷诺数)。推广结果表明，具有薄膜传热传质机制的冰库在热负荷分布不均匀的食品工业物体和冷藏产品的温度保持方面具有广阔的应用前景。此外，它们可以有效地用于具有脉冲热释放特性的系统(冷却激光器等)，以及与使用太阳能和风能的“绿色”供电系统相结合的日常存储设备。

{"title":"Heat and mass transfer during film flow around ice surfaces with a phase transition at the interface","authors":"G. Goncharova, V. P. Pytchenko, S. Borzov, G. V. Borschev","doi":"10.17586/1606-4313-2021-20-4-3-11","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-4-3-11","url":null,"abstract":"of a film flow process around ice surfaces in ice banks with a phase transition at the interface. Experimental studies were carried out for an ice bank with flat coils and its single section. The experiments were carried out at three temperature levels of cooled water: 20, 40, and 60 °C in the range of volumetric irrigation densities from 0.1 ∙ 10 –4 m 2 /s to 1.5∙10 –4 m 2 /s. It has been established that, at the specified parameters, the output specific heat load of the ice bank with a film heat exchange mechanism reaches up to 320 000 W/m 2 . On average, this value is an order of magnitude higher than similar values for modern plate heat exchangers from leading manufacturers (Alfa Laval, Funke, and Ridan), and more than two orders of magnitude higher than in ice banks with ice melting in a large volume. In the specified range, the values of the heat transfer coefficient, reduced to the surface of the heat exchanger, reached ~ 22.000 W/ (m 2 ∙K), which significantly exceeds the analogous value for volumetric melting ice banks (300–500 W/ (m 2 ∙K)). It is shown that in heat exchangers with a film flow, the initial temperature gradient between the cooled water and the ice surface affects the heat transfer coefficient indirectly (through the Reynolds number of the falling film), in contrast to heat exchangers with a fixed heat transfer surface. The generalization of the results showed the prospects of using ice banks with a film heat and mass transfer mechanism for food industry objects with an uneven distribution of heat load and for maintaining the temperature of refrigerated products. In addition, they can be effectively used in systems with a pulsed nature of heat release (cooling lasers, etc.), as well as daily storage devices in conjunction with «green» power supply systems using solar and wind energy.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"63 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120811906","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}

引用次数: 1

Experimental study of a cryogenic evaporative cooling system 低温蒸发冷却系统的实验研究

Journal International Academy of Refrigeration

Pub Date : 1900-01-01 DOI: 10.17586/1606-4313-2023-22-2-26-33

D. V. Sarmin, V.M. Borovik, E. Blagin, A.L. Lopatin

引用次数: 0

Heat transfer in low-grade energetics 低级能量学中的传热

Journal International Academy of Refrigeration

Pub Date : 1900-01-01 DOI: 10.17586/1606-4313-2019-18-1-29-33

A. A. Dzino, O. Malinina

Трансформация теплоты с одного температурного уровня на другой может осуществляться: с целью выработки холода; с целью понижения температуры высокопотенциального источника на более низкий температурный уровень для конкретной технологии, например, для системы отопления и горячего водоснабжения; с целью повышения температуры низкопотенциального источника на более высокий температурный уровень. В работе выполнено исследование влияния степени внутренней регенерации теплоты на энергетическую эффективность циклов абсорбционного бромистолитиевого понижающего термотрансформатора, абсорбционной бромистолитиевой холодильной машины и абсорбционного бромистолитиевого повышающего термотрансформатора в зависимости от температуры греющего источника. Ключевые слова: трансформация теплоты, система циклов, холодильная машина, термотрансформаторы, коэффициенты энергетической эффективности циклов, температура греющего источника.

热量从一个温度水平转移到另一个温度水平:为了产生冷;为特定技术(如供暖和热水系统)将高潜在源温度降低到较低的温度水平;将低潜在源的温度提高到更高的温度水平。这项研究研究了内部热能再生程度对吸收热能转换器、吸收热能冷冻机和吸收热能增压器的影响，这取决于热源的温度。关键词:热交换、循环系统、冷冻机、热变形器、能源效率系数、热源温度。

{"title":"Heat transfer in low-grade energetics","authors":"A. A. Dzino, O. Malinina","doi":"10.17586/1606-4313-2019-18-1-29-33","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-1-29-33","url":null,"abstract":"Трансформация теплоты с одного температурного уровня на другой может осуществляться: с целью выработки холода; с целью понижения температуры высокопотенциального источника на более низкий температурный уровень для конкретной технологии, например, для системы отопления и горячего водоснабжения; с целью повышения температуры низкопотенциального источника на более высокий температурный уровень. В работе выполнено исследование влияния степени внутренней регенерации теплоты на энергетическую эффективность циклов абсорбционного бромистолитиевого понижающего термотрансформатора, абсорбционной бромистолитиевой холодильной машины и абсорбционного бромистолитиевого повышающего термотрансформатора в зависимости от температуры греющего источника. Ключевые слова: трансформация теплоты, система циклов, холодильная машина, термотрансформаторы, коэффициенты энергетической эффективности циклов, температура греющего источника.","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":"117339013","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}

引用次数: 0

Pastille technology designed to maintain the functions of cardiovascular system 颗粒技术，旨在维持心血管系统的功能

Journal International Academy of Refrigeration

Pub Date : 1900-01-01 DOI: 10.17586/1606-4313-2021-20-4-38-44

E.A. Bystrevskaya, E. Zemlyakova

This article presents the results of research on the technology of a two-layer pastille designed to maintain the functions of the human cardiovascular system. In the work, the following raw materials were considered: pumpkin (Cucurbita pepo L.) and cranberries (Vaccinium vitis-idaea L.) (first layer of marshmallow) and apples of the Granny Smith variety (second layer). For dusting a sprinkling of powdered sugar and cranberry powder was proposed; in order to reduce the amount of sugar it was proposed to use a mixture of powdered sugar and cranberry powder in a ratio of 6: 1, respectively. In the pastel mass itself there is no additionally introduced sugar. When carrying out research, the work used standard and generally accepted physicochemical and organoleptic research methods, as well as methods of mathematical modeling. The marketing research of consumers’ preferences in the field of sugary confectionery products was carried out by a survey method according to the developed questionnaire. The study involved 200 people. The results indicate that the respondents are interested in a new product with a low sugar content and functional properties, which are manifested in maintaining the efficiency of the cardiovascular system of the human body. The planning of experiments in the modeling and optimization of the formulation of glue pastilles was carried out using a second-order orthogonal central compositional plan (OCCP) for two factors, the latter were chosen: the coefficient of pumpkin and cranberry content and the mass of pectin in the recipe mixture. In the course of constructing a mathematical model, the optimal formulation of an glue pastille called Tykovka was determined (the ratio of pumpkin and cranberry is 4: 1, respectively; the mass of pectin per 100 g of the recipe mixture is 2.8 g). The optimized recipe formed the basis of the technology for obtaining a new product, which included the following technological operations: receiving raw materials; preliminary preparation; preparation of pastel mass; molding; drying; cooling; gluing; cutting and twisting; dusting; packing, packing, marking; storage and sale. The organoleptic and physico-chemical characteristics of the new product were determined. The composition of vitamins and minerals has been determined as well. The product is distinguished by high content of ß-carotene, dietary fiber, as well as calcium, silicon, and copper. According to the content of those functional ingredients, Tykovka glue pastille can be classified as a functional food product.

本文介绍了用于维持人体心血管系统功能的双层颗粒技术的研究结果。在这项工作中，考虑了以下原材料:南瓜(Cucurbita pepo L.)和蔓越莓(Vaccinium vitis- idea L.)(棉花糖的第一层)和史密斯奶奶品种的苹果(第二层)。撒上糖粉和蔓越莓粉;为了减少糖的用量，建议使用糖粉和蔓越莓粉的混合物，比例分别为6:1。在粉状团块本身没有额外引入糖。在进行研究时，工作采用了标准的和普遍接受的物理化学和感官研究方法，以及数学建模的方法。根据所编制的调查问卷，采用问卷调查的方法对糖果产品领域的消费者偏好进行了市场调查。这项研究涉及200人。结果表明，受访者对一种低糖含量和功能特性的新产品感兴趣，这些特性表现在维持人体心血管系统的效率。采用二阶正交中心组合平面图(OCCP)对配方混合物中南瓜和蔓越莓含量系数和果胶质量这两个因素进行了建模和配方优化的实验规划。在建立数学模型的过程中，确定了Tykovka胶粒的最佳配方(南瓜与蔓越莓的比例分别为4:1;每100 g配方混合物中果胶的质量为2.8 g)。优化后的配方构成了获得新产品的技术基础，其中包括以下工艺操作:原料接收;初步的准备;粉状物质的制备;成型;干燥;冷却;上胶;切扭;除尘;包装、包装、标记;储存和销售。测定了新产品的感官特性和理化特性。维生素和矿物质的组成也被确定了。该产品以高含量的ß-胡萝卜素、膳食纤维、钙、硅、铜而著称。根据这些功能性成分的含量，Tykovka胶粒可归类为功能性食品。

{"title":"Pastille technology designed to maintain the functions of cardiovascular system","authors":"E.A. Bystrevskaya, E. Zemlyakova","doi":"10.17586/1606-4313-2021-20-4-38-44","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-4-38-44","url":null,"abstract":"This article presents the results of research on the technology of a two-layer pastille designed to maintain the functions of the human cardiovascular system. In the work, the following raw materials were considered: pumpkin (Cucurbita pepo L.) and cranberries (Vaccinium vitis-idaea L.) (first layer of marshmallow) and apples of the Granny Smith variety (second layer). For dusting a sprinkling of powdered sugar and cranberry powder was proposed; in order to reduce the amount of sugar it was proposed to use a mixture of powdered sugar and cranberry powder in a ratio of 6: 1, respectively. In the pastel mass itself there is no additionally introduced sugar. When carrying out research, the work used standard and generally accepted physicochemical and organoleptic research methods, as well as methods of mathematical modeling. The marketing research of consumers’ preferences in the field of sugary confectionery products was carried out by a survey method according to the developed questionnaire. The study involved 200 people. The results indicate that the respondents are interested in a new product with a low sugar content and functional properties, which are manifested in maintaining the efficiency of the cardiovascular system of the human body. The planning of experiments in the modeling and optimization of the formulation of glue pastilles was carried out using a second-order orthogonal central compositional plan (OCCP) for two factors, the latter were chosen: the coefficient of pumpkin and cranberry content and the mass of pectin in the recipe mixture. In the course of constructing a mathematical model, the optimal formulation of an glue pastille called Tykovka was determined (the ratio of pumpkin and cranberry is 4: 1, respectively; the mass of pectin per 100 g of the recipe mixture is 2.8 g). The optimized recipe formed the basis of the technology for obtaining a new product, which included the following technological operations: receiving raw materials; preliminary preparation; preparation of pastel mass; molding; drying; cooling; gluing; cutting and twisting; dusting; packing, packing, marking; storage and sale. The organoleptic and physico-chemical characteristics of the new product were determined. The composition of vitamins and minerals has been determined as well. The product is distinguished by high content of ß-carotene, dietary fiber, as well as calcium, silicon, and copper. According to the content of those functional ingredients, Tykovka glue pastille can be classified as a functional food product.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"18 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":"121937215","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}

引用次数: 0

The selection of a filter for cleanrooms 洁净室过滤器的选择

Journal International Academy of Refrigeration

Pub Date : 1900-01-01 DOI: 10.17586/1606-4313-2019-18-1-11-16

A. Tsygankov, V. I. Lysev, O. V. Dolgovskaia, A. Hildayati

Рассмотрена обобщенная схема фильтрации и сформулирована оптимизационная задача проектирования фильтров для чистых помещений, представлен анализ механизма удерживания пылевых частиц. Предложена модель фильтра, состоящая из множества цилиндрических эллиптических каналов, по которым движется запыленный воздух. Геометрические размеры каналов определяются из решения задачи линейного программирования минимизируюшей погрешность между результатами моделирования и предусмотренных действующими стандартами натурных испытаний фильтров. В качестве целевой функции оптимизационной задачи принят взвешенный аддитивный критерий, представляющий собой свертку комплекса технико-экономических параметров, заданных техническим заданием на проектирование системы фильтрации. Вектор варьируемых параметров представлен совокупностью воздушных фильтров с известными технико-экономическими параметрами. В качестве внутренних ограничений области допустимого решения выступают массогабаритные характеристики, количество ступеней фильтрации, количество потоков фильтрации, требования по акустике и т. п. Внешние ограничения — это параметры приточного и рециркуляционного воздуха (температура, влажность), дисперсионный состав пыли и ее физико-технические характеристики. Ключевые слова: чистые помещения, фильтрация, эквивалентный канал, дисперсионный состав пыли, ламинарное течение, оптимизационная задача, приточный и рециркуляционный воздух.

考虑了一般性的过滤方案，并提出了设计清洁环境过滤器的优化任务，分析了灰尘控制机制。提供了一个过滤器模型，由许多圆柱形椭圆通道组成，这些通道被灰尘覆盖。通道的几何大小是由线性编程问题的解决决定的，即建模结果和现有的过滤测试标准之间的误差最小。优化任务的目标功能采用了经过加权的补充标准，这是一套综合技术经济参数，由技术任务设计过滤系统提供。不同参数的向量是空气过滤器的集合，具有著名的技术经济参数。外部限制包括空气的流量(温度、湿度)、尘埃的分散成分和物理和技术特性等。关键词:清洁环境、过滤、等效通道、粉尘分散剂、层流、优化任务、流和循环空气。

{"title":"The selection of a filter for cleanrooms","authors":"A. Tsygankov, V. I. Lysev, O. V. Dolgovskaia, A. Hildayati","doi":"10.17586/1606-4313-2019-18-1-11-16","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-1-11-16","url":null,"abstract":"Рассмотрена обобщенная схема фильтрации и сформулирована оптимизационная задача проектирования фильтров для чистых помещений, представлен анализ механизма удерживания пылевых частиц. Предложена модель фильтра, состоящая из множества цилиндрических эллиптических каналов, по которым движется запыленный воздух. Геометрические размеры каналов определяются из решения задачи линейного программирования минимизируюшей погрешность между результатами моделирования и предусмотренных действующими стандартами натурных испытаний фильтров. В качестве целевой функции оптимизационной задачи принят взвешенный аддитивный критерий, представляющий собой свертку комплекса технико-экономических параметров, заданных техническим заданием на проектирование системы фильтрации. Вектор варьируемых параметров представлен совокупностью воздушных фильтров с известными технико-экономическими параметрами. В качестве внутренних ограничений области допустимого решения выступают массогабаритные характеристики, количество ступеней фильтрации, количество потоков фильтрации, требования по акустике и т. п. Внешние ограничения — это параметры приточного и рециркуляционного воздуха (температура, влажность), дисперсионный состав пыли и ее физико-технические характеристики. Ключевые слова: чистые помещения, фильтрация, эквивалентный канал, дисперсионный состав пыли, ламинарное течение, оптимизационная задача, приточный и рециркуляционный воздух.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"186 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":"123004127","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}

引用次数: 0