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Vol. 10 (2007 year), No. 4

Ershov A.M., Shokina Yu.V., Bespalova V.V., Kirilyuk O.A., Papusha A.N., Grokhovsky V.A., Belokopytova E.E.
On technology of delicious low-salted fish products using the smoking matter obtained on the basis of the smoke medium worked out by the IR smoke generator

The operation of the IR smoke generator of high productivity (2-nd generation) showed some technical problems, which were caused by the high intensity of heat and mass transfer into the layer of wood fuel. The construction of the IR smoke generator has been developed with the purpose to eliminate these defects. The mathematical model of pyrolysis has been developed, on its base the optimal values of operation main parameters have been determined. The draft of engineering data has been worked out.

(in Russian, стр.6, fig. 3, tables. 2, ref 2, Adobe PDF, Adobe PDF 0 Kb)

Vol. 16 (2013 year), No. 4

Grokhovskiy V.A., Ershov A.M., Glazunov Yu.T., Shokina Yu.V., Bespalova V.V.
Developing technology of light-salted fish with smoking aroma using the liquid smoke "Skwama-2"

The experiments on establishing the key technological parameters for producing light-salted fish with smoking aroma have been carried out. The process of salting with the liquid smoke has been optimized. The best sensory characteristics of light-salted aromatized product can be achieved at the brine temperature of minus 4 В°C and the concentration of liquid smoke in the brine equal to 10 %. The experiments have shown that the shelf life of light-salted fish with smoking aroma do not exceed 4 weeks at the temperature (4 В± 1) В°C. The technical documents on the new kind of fish product have been developed, coordinated and approved.

(in Russian, стр.6, fig. 4, tables. 4, ref 8, Adobe PDF, Adobe PDF 0 Kb)