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 > Methods of determining the dynamics of the temperature field a two-layer product of spherical form during the freezing

UDC 621.514

Methods of determining the dynamics of the temperature field a two-layer product of spherical form during the freezing

Eglit A. Yu., Krupenenkov N.F., Filatov A.S., Kisser K.V.

Due to the growth of consumption of frozen products and the expansion of production becomes relevant the question of selection of the optimal technological mode for processing products, as well as the design of freezers. This article presents a methodology for determining the duration of the freezing process double-layer body, the example of the timing of freezing dumplings. The technique is based on the use of a numerical method for calculating the time of freezing. Using a numerical method allows to obtain an idea of the dynamics of the temperature field of a two-layer product of spherical shape during the heat treatment.
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Keywords: freezing, double-layer food, temperature field, the dynamics of the distribution of the thermal load.

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