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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
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.
Read the full article
Keywords: freezing, double-layer food, temperature field, the dynamics of the distribution of the thermal load.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 621.514
Methods of determining the dynamics of the temperature field a two-layer product
of spherical form during the freezing
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.
Read the full article
Keywords: freezing, double-layer food, temperature field, the dynamics of the distribution of the thermal load.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License