Modeling of dynamics of heat conductivity in the process of double-sided frying of meat on the basis of nonlinear optimization

Authors

  • Султан Курбанович Рамазанов Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava, Ukraine https://orcid.org/0000-0002-5936-7830
  • В'ячеслав Олександрович Скрипник Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava, Ukraine https://orcid.org/0000-0001-8883-7398
  • Наталія Юріївна Молчанова Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava, Ukraine https://orcid.org/0000-0002-0040-9952

DOI:

https://doi.org/10.15587/2312-8372.2015.44167

Keywords:

double-sided frying, meat, dynamics model, nonlinear optimization, heat conductivity

Abstract

Improvement of processes of meat thermal treatment and their regularities is an important task.

The purpose of the article is to present the results of research and the solution of the equation of on non-stationary heat conductivity in the process of meat double-sided frying in the condition of compression.

In the article computer analytical research of dynamics of distribution of temperatures in pork meat is conducted at double-sided frying in the condition of compression, and possibilities of finding common decision for the equation of non-stationary heat conductivity are analyzed. Dynamics of temperatures change in meat is experimentally defined at double-sided frying in the condition of compression.

The thermal model of double-sided frying process in the condition of compression on the basis of a nonlinear method of the generalized lowering gradient which is used for smooth nonlinear tasks is for the first time offered.

Author Biographies

Султан Курбанович Рамазанов, Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava

Doctor of Economics, Doctor of Engineering, Professor

Department of economic cybernetics

В'ячеслав Олександрович Скрипник, Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava

Candidate of Technical Sciences, Associate Professor

Department of processing equipment of food productions and trade

Наталія Юріївна Молчанова, Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava

Candidate of Technical Sciences

Department of processing equipment of food productions and trade

References

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Published

2015-05-28

How to Cite

Рамазанов, С. К., Скрипник, В. О., & Молчанова, Н. Ю. (2015). Modeling of dynamics of heat conductivity in the process of double-sided frying of meat on the basis of nonlinear optimization. Technology Audit and Production Reserves, 3(3(23), 41–47. https://doi.org/10.15587/2312-8372.2015.44167

Issue

Vol. 3 No. 3(23) (2015): Technologies of food and light industry

Section

Technologies of food and light industry

License

Copyright (c) 2016 Султан Курбанович Рамазанов, В'ячеслав Олександрович Скрипник, Наталія Юріївна Молчанова

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