The research of parameters of electric current at electrocontact heating of culi-nary products

Authors

  • Валерій Михайлович Михайлов Kharkiv State University of Food Technology and Trade Klochkivska St., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Ірина Володимирівна Бабкіна Kharkiv State University of Food Technology and Trade Klochkivska St., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Андрій Олександрович Шевченко Kharkiv State University of Food Technology and Trade Klochkivska St., 333, Kharkiv, Ukraine, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2012.3937

Keywords:

Electrocontact heating, frying, electric current, frequency, electro-conductivity

Abstract

The article contains the results of experimental researches of kinetics of temperature, speeds of heating and change of electro-conductivity of standards from the natural chopped meat mass at the different types of electric current

Author Biographies

Валерій Михайлович Михайлов, Kharkiv State University of Food Technology and Trade Klochkivska St., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, professor vice-rector for scientific-and-research work

Department of Processes, apparatus and automation of food productions

Ірина Володимирівна Бабкіна, Kharkiv State University of Food Technology and Trade Klochkivska St., 333, Kharkiv, Ukraine, 61051

Ph.D., associate professor

Department of Processes, apparatus and automation of food productions

Андрій Олександрович Шевченко, Kharkiv State University of Food Technology and Trade Klochkivska St., 333, Kharkiv, Ukraine, 61051

Assistant

Department of Processes, apparatus and automation of food productions

References

  1. Островский, Я. Г. Исследования процессов приготовления заварки и выпечки бескоркового хлеба электроконтактным нагревом [Тект] : ав-тореф. дис. … канд. техн. наук / Я. Г. Островский. – М., 1954. – 16 с.
  2. Сидоренко, Г. А. Разработка технологии производства хлеба с приме-нением электроконтактного энергоподвода [Текст]: автореф. дис. … канд. техн. наук : 05.18.01 / Г. А. Сидоренко. – Оренбург , 2002. – 25 с.
  3. Кульман, А. Г. Исследование коллоидно-химических свойств хлеба, выпекаемого электрическим током [Текст] / А. Г. Кульман,
  4. Р. А. Бранопольская // Украинский химический журнал. – К. : Изд-во Академии наук Украинской ССР, 1950. – С. 459–469.
  5. Стефановская, Н. В. Процессы и аппараты рыбообрабатывающих производств [Текст] / Н. В. Стефановская, В. М. Стефановский, В. И. Карпов
  6. и др. – М. : Легкая и пищевая промышленность, 1984. – 237 с.
  7. Тышкевич, С. Исследование физичесуих свойств мяса [Текст] /
  8. С. Тышкевич. – М. : Пищевая промышленность, 1972. – 96 с.
  9. Ивченко, В. В. Электроконтактный способ сушки средних жилок табач-ных листьев [Текст] / В. В. Ивченко, Г. В. Наливко // Новые физические методы обработки пищевых продуктов. Доклады и сообщения к всесоюзной конференции по обработке пищевых продуктов. – Киев, 1963. –
  10. С. 55–66.
  11. Ткач, Н. В. Исследование кинетики электроконтактного нагрева мяс-ных фаршей [Текст] : дис. … канд. техн. наук / Н. В. Ткач. – Киев, 1970. –
  12. с.

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Published

2012-04-01

How to Cite

Михайлов, В. М., Бабкіна, І. В., & Шевченко, А. О. (2012). The research of parameters of electric current at electrocontact heating of culi-nary products. Eastern-European Journal of Enterprise Technologies, 2(12(56), 68–71. https://doi.org/10.15587/1729-4061.2012.3937

Issue

Vol. 2 No. 12(56) (2012): Ecology

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Валерій Михайлович Михайлов, Ірина Володимирівна Бабкіна, Андрій Олександрович Шевченко

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