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

Июнь 2015 (published: 29.05.2015)

Number 2(24)

Home > Issue > Rational determination accuracy ofthe foodstuffsthermal and physical characteristicsin the calculationof cold treatment

UDC 664.8/9

Rational determination accuracy ofthe foodstuffsthermal and physical characteristicsin the calculationof cold treatment

Filipov V.I., Stepanov A.V.

Technical equipment of refrigerated processing are not created for foodstuffs with strictly determined properties because the difference of thermal and physical characteristics (specific heat, heat conductance coefficient, heat diffusivity coefficient) of equal foodstuffs approach 20-30 % and more over. It’s a result of biological inhomogeneity of the composition and structure. The analytical calculation result of the time process and removed heat in refrigerating and freezing of the foodstuffs demonstrates that the accurate experimental determination of the thermal and physic characteristics is inexpedient. The error is equal to 5-8 % is quite acceptable and provides practical accuracy of the thermal and physic processes calculations in the foodstuff refrigeration technology.
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Keywords: foodstuffs, specific heat, heat conductance coefficient, heat diffusivity coefficient, refrigerating, freezing.

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