Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

March 2015 (published: 27.02.2015)

Number 1(23)

Home > Issue > Study of the change the temperature of fish "Zubatka" after processing in variable electromagnetic field during relaxation

UDC 641.53.095

Study of the change the temperature of fish "Zubatka" after processing in variable electromagnetic field during relaxation

Zapletnikov I.N. , Paramonova V.A. , Kudryavtsev V.N.

In article are analysed main sources, giving information on harm of the consumption of the food from microwave stoves and is noted their insufficient motivation. Broughted information on experimentals data of  processing the fish "Zubatka" in the field of top of the radio frequency, is determined warm-up product curves at period relaxation, as well as reduction of the mass of fish when processing. Offered model for calculation of the decreases of the mass of the product depending on its initial temperature, density and time of the processing. It Is Installed that time to relaxations of the wave in fish "Zubatka" forms beside 160 with. For ensuring the more sparing action on product in SVCH-field is recommended provision such state of working magnetron, under which time its rest, after supply of waves, will be commensurable since time of the relaxations to energy in product.
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Keywords: micro wave, electromagnetic field, SVCH, relaxation, fish, temperature, decrease of the mass, melting.

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