Model of the heat load under dynamic abrasive processing of food material

Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij. 2017;0(4):56-60 DOI 10.20914/2310-1202-2016-4-56-60

 

Journal Homepage

Journal Title: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij

ISSN: 2226-910X (Print); 2310-1202 (Online)

Publisher: Voronezh state university of engineering technologies

Society/Institution: Voronezh state university of engineering technologies

LCC Subject Category: Technology: Chemical technology: Food processing and manufacture

Country of publisher: Russian Federation

Language of fulltext: Russian

Full-text formats available: PDF

 

AUTHORS


G. V. Аlеksееv (Saint Petersburg national exploratory university information technology, mechanical engineers and optometrists)

B. A. Vоrоnеnkо (Saint Petersburg national exploratory university information technology, mechanical engineers and optometrists)

D. V. Kharitonov (Voronezh state university of engineering technologies)

A. G. Lеu (Saint Petersburg national exploratory university information technology, mechanical engineers and optometrists)

EDITORIAL INFORMATION

Blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 8 weeks

 

Abstract | Full Text

The modern stage of the improvement food production is conditioned by tense fight for their cost-performance that is defined in significant measure by maximum efficiency of the use agricultural cheese. At the same time problems with disadvantage ecological condition, accompanying life our society, require from taken person of the food different influences on recovery of the organism. For decision of this problem to researchers most different countries unite their own efforts on decision of the touched questions. The improvement and development technology must rest in study existing. In base of the studies can lie the mathematical product models of the feeding and corresponding to processes created in different exploratory organization. The development qualitative, claimed, competitive products – a purpose of each modern producer, choosing for itself most idle time, effective and economic justified way of the decision given problems. Modern prospecting in theories and practical person of the checking quality and analysis allow to use in principal new methods at determination of the possible negative changes to product of the feeding happened in them, in particular, under heat processing. The given methods, except traditional touch component, take into account else and complex of the analytical models of the models, for positioning undesirable warm-up mode for processing the product in target group of the consumers (for instance for integer medical-preventive feeding).