Search
Results:
Vol. 1 (1998 year), No. 1
Ershov A.M., Brazhnaya I.E., Peretruhina A.T., Dimova V.V., Ivaney A.A., Kotlyarova M.V., Shokina Yu.V.
Perfection and development of technological processes of food production from water raw material
Sorry, English abstract of this article is absent.
(in Russian, стр.6, fig. 0, tables. 1, ref 4, MS Word 95, MS Word 95 248 Kb)
Vol. 9 (2006 year), No. 4
Dimova V.V., Yershov A.M., Grokhovsky V.A.
On kinetics and dynamics of fish brining
The experimental curves of brining kinetics of whole pieces and separate slices of fish have been given in the paper. The areas of salt content in an entire fish and fillet have been considered, the character of salt content gradient change on the blanket of different fish and fillet has been determined. The experimental curves have been analyzed. The results of boundary layer research have been given as well.
(in Russian, стр.4, fig. 4, tables. 0, ref 2, Adobe PDF, Adobe PDF 397 Kb)
Vol. 9 (2006 year), No. 5
Dimova V.V., Yershov A.M., Grokhovsky V.A., Yershov M.A.
The theoretical basis of fish brining and calculation of brining time
The functional state of an organism has been researched by complex estimation of immune status changes using three different factors. The varied approach to each index has allowed to determine a specific character and trend of changes in the organism immune status in some North regions.
(in Russian, стр.8, fig. 9, tables. 2, ref 9, Adobe PDF, Adobe PDF 0 Kb)
Vol. 9 (2006 year), No. 5
Dimova V.V., Yershov A.M., Grokhovsky V.A.
Influence of different parameters on even brining of small fish and fillet
The modern concepts on fish brining have been stated briefly in the paper. The methods of calculation of brining duration using the analytical formula and numerical net method have been given. The dependence of salt diffusion coefficient on temperature and chemical content of fish has been determined. The experimentally found diffusion coefficients for some species of fish have been given as well. The results of experimental research of the boundary layer of the brining samples have been considered.
(in Russian, стр.6, fig. 9, tables. 1, ref 4, Adobe PDF, Adobe PDF 0 Kb)