Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

September 2015 (published: 17.09.2015)

Number 3(25)

Home > Issue > Application of methods of the regular thermal mode for definition of heatphysical characteristics of foodstuff

UDC 664.8.037

Application of methods of the regular thermal mode for definition of heatphysical characteristics of foodstuff

Filipov V.I.

Development of new chilled and frozen foodstuff technologies and equipment  is impossible accomplished without thermal analysis of cooling treatment processes and food products thermophysical characteristics: specific thermal capacity, thermal conductivity coefficient, temperature conductivity coefficient. The information aboutthermophysical characteristics is not renovated and lagged behind pace satiety of consumer market with new species of foodstuff. It requires creation effective methods and facilities for its experimental determination with account of non-uniform composition and structure in one product. The regular thermal conditions got wide spread occurrence for determination of the different materials thermophysical characteristics. But these methods haven’t been applied for frozen products yet. The analysis of applying of regular thermal conditions methods for determination of foodstuff thermophysical characteristics in ice-formation and created experimental installation showed that choice of acalorimeter and microcalorimeter methods lived up to the expectations. The engineering desicion is reliable because it supports thermophysical characteristics determination accuracy of these products. The received experimental data of egg mixture thermophysical characteristics between temperatures 0 and -42,5°Сcomport with data of other autors.
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Keywords: foodstuff, specific thermal capacity, thermal conductivity coefficient, temperature conductivity coefficient, regular thermal regime, cooling, freezing.

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