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Vol. 26 (2023 year), No. 3, DOI: 10.21443/1560-9278-2023-26-3

Shokin G. O., Mandryka K. S., Shokina Yu. V.
On the issue of improving the mathematical model of the pyrolysis process in smoke generators with thermal radiation power supply of periodic and continuous action

The widespread use of smoking in the technologies of meat and fish products increases the urgency of the problem of increasing the carcinogenic safety of technological smoking media. Controlling the pyrolysis temperature of wood fuel in smoke generators is an effective way to solve this problem. The aim of the study is to create a mathematical model of the continuous process of producing smoky smoke in a smoke generator with a thermoradiative energy supply to optimize its temperature conditions and increase the carcinogenic safety of the produced smoky fume. The thermophysical characteristics (TPC) of a wood fuel layer with different humidity and bulk density – thermal conductivity coefficient, volumetric heat capacity and thermal conductivity coefficient – have been experimentally determined. A mathematical description of the continuous process of smoke generation with thermal radiation energy supply in the form of a system of differential equations of heat and mass transfer has been proposed. The simulation of the temperature in the generating fuel layer with the refined TPC of the layer has been performed, which makes it possible to increase the accuracy of the previously developed model for the periodic device.

(in Russian, стр.19, fig. 13, tables. 4, ref 14, AdobePDF, AdobePDF 0 Kb)

Vol. 28 (2025 year), No. 2, DOI: 10.21443/1560-9278-2025-28-2

Savkina K. N., Cshetinsky V. V., Tihonova P. A., Shokina Yu. V.
Development of the technology of a new flour culinary fish product enriched with iodine of the White Sea kelp

The range of fish culinary products has been selected based on the analysis of consumer motivation in Murmansk and current trends in the development of the regional fish culinary products market. The study has proposed a technology for a new product, "Kalitki po Murmanski" with a filling of red fish and carrots providing the best organoleptic properties. To reduce the excess water content of the combined filling, the complex food additive H-Serval80 has been used as a water-binding and structure-forming agent. The recipe has been optimized using the fuzzy logic method and the MatLab software package; during the experiments, the organoleptic properties of prototypes of products with different filling compositions have been assessed (the variable ingredients are carrots and the additive H-Serval80). The rye dough fortified with iodine includes dried kelp powder produced by the Arkhangelsk algae plant, the amount of which has been calculated taking into account the iodine content of at least 15 % of the physiological intake rate (150 mcg), as well as compliance with the toxic threshold for iodine (600 mcg). The proposed recipe provides for the possibility of using food waste from the processing of aquatic organisms (minced culinary meat from salmon cuts obtained when cutting fish into fillets). This technological solution allows for reducing the cost of finished products by reducing the cost of the main raw materials while maintaining the quality and nutritional value of the products, as well as ensuring the comprehensive processing of a valuable biological resource extracted in the Arctic seas.

(in Russian, стр.13, fig. 7, tables. 2, ref 19, AdobePDF, AdobePDF 0 Kb)