Technical implementation of the equipment using the process of induced heat and mass transfer

Authors

DOI:

https://doi.org/10.15587/2313-8416.2017.103600

Keywords:

induced heat and mass transfer, thermostat, colloid capillary-porous body, food raw materials, implementation

Abstract

The prospectivity of search for "artificial" energy technological processes is grounded. The induced heat and mass transfer are marked as one of the "artificial" energy technological process. Conceptual technical implementations of apparatus with using of the induced heat and mass transfer are developed for such technological operations of the food industry: drying; hydrothermal processing; evaporation and condensation; rectification and distillation; cooling and thermostatic control

Author Biographies

Micola Pogozhikh, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of Department

Department of physical and mathematical and engineering-technical disciplines

Andrey Pak, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of physical and mathematical and engineering-technical disciplines

Alina Pak, Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics Otakara Yarosha lane, 8, Kharkiv, Ukraine, 61045

PhD, Lecturer

Department of merchandising and examining the quality of goods

Maxim Zherebkin, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Assistant

Department of refrigeration, commercial equipment and applied mechanics

References

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Published

2017-06-29

Issue

Vol. 6 (2017)

Section

Technical Sciences

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Copyright (c) 2017 Micola Pogozhikh, Andrey Pak, Alina Pak, Maxim Zherebkin

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