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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. 7 (2004 year), No. 1
Ershov A.M., Ershov M.A., Mazanikov A.A., Nikolaenko O.A.
The determination of moisture diffusion ratios for dehydrating fish
The paper provides the method of the moisture diffusion ratios determination for dehydrating fish. The method comprises drawing the calculation curves for dehydration kinetics and diffusion ratios changes related to the moisture level, with one experimental value used. To find the moisture field at a given time and adjust calculated values of moisture diffusion ratios for dehydrating fish the nets method has been used.
(in Russian, стр.4, fig. 4, tables. 1, ref 4, MS Word 95, MS Word 95 101 Kb)
Vol. 7 (2004 year), No. 3
Shokina Yu.V., Yershov A.M., Peretrukhina I.V., Obukhov A.Yu.
On diffusion of smoking components of smoke-air mixture (produced by IR smoke generator) in production of half-smoked fish
The technology of half-smoked fish fillets production using smoke-air mixture produced by IR smoke generator has been developed. It has been determined that depositing a pellicle of natural biopolymer on surface of the fillet before smoking permits to decrease the loss of semi-finished product's mass during smoking, make better organoleptic properties and increase the edibility term. The mathematical model of technological process has been developed; on the base of the model optimal values of main parameters have been determined. The draft of technical documents has been developed: specification of finished products, technological instructions and others. The edibility term of the finished products on the base of microbiological sample's researches during storage has been hygienically justified according to the requirement conditions. The mathematical model of diffusion process gives preliminary information about length of diffusion during smoking up to adjusted level of smokiness, which correlates virtually with all smoking technological effects (formation of flavour, antioxidation, antibactericidal effects).
(in Russian, стр.9, fig. 2, tables. 7, ref 4, MS Word 95, MS Word 95 131 Kb)
Vol. 9 (2006 year), No. 4
Baryshnikov A.V., Yershov A.M.
On the radio wave method of acids, carbonyl and phenol compounds contents in smoking preparations and extracts
The method for the express decision of maintenance of acids, carbonyl and phenol compounds in smoking preparations and extracts by the radio wave devices which use energy of radio waves in the ranges of high frequencies and microwaves has been developed. The possibility of method application for the analysis of smoking preparations "Skvama", "Liquid smoke" and extracts "VAKE" has been shown. The error of decision has been no more than 7 %.
(in Russian, стр.3, fig. 0, tables. 2, ref 3, Adobe PDF, Adobe PDF 165 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. 4
Yershov M.A., Yershov A.M., Nikolaenko O.A.
On the method of humidity estimation at the fish fillet surface during dehydration
The paper presents the method of estimation the humidity at the fish fillet surface from the skin side for further dehydration. The dependence of variations of humidity at the fillet surface on the average humidity of the whole fish has been plotted. The generalized dehydration curve has been used for getting the pattern of variations of the average moisture.
(in Russian, стр.3, fig. 2, tables. 2, ref 3, Adobe PDF, Adobe PDF 188 Kb)
Vol. 9 (2006 year), No. 4
Tolstorebrov I.N., Yershov A.M.
On the method of minced fish production with adjusted performances
The paper considers the method of production of minced fish of various types including surimi from small fish. The dependence of variations of minced fish rheological, taste and color performances on the modes of technological process has been plotted. The regression equation adequately describing the process has been received.
(in Russian, стр.3, fig. 0, tables. 1, ref 0, Adobe PDF, Adobe PDF 158 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)
Vol. 9 (2006 year), No. 5
Yershov A.M., Maslov A.A., Sovlukov A.S., Fateev V.Ya., Yatsenko V.V.
Measuring of substance concentration in water solutions
The paper considers the results of research of fish brining in the layer. The change of brine density according to the fish layer thickness at brining capelin and mackerel fillet has been studied. The dependence of uniformity of fish specimens' brining according to the salting layer thickness on temperature, brine and irrigation density has been found. The suboptimum conditions of salting of capelin layer (170 mm) and mackerel fillet (150 mm) have been determined. These conditions allow receiving the semi-finished product with the salt content equal to 4-5 %.
(in Russian, стр.3, fig. 4, tables. 0, ref 4, Adobe PDF, Adobe PDF 0 Kb)
Vol. 10 (2007 year), No. 4
Papusha A.N., Pokholchenko V.A., Ershov A.M., Ershov M.A., Prygunov A.I.
On working out of a universal smoking-drying stove and calculation methods of heat and mass processes
The paper contains the results of experiments on working out the technology of production of paste-like preserves out of low-aging fishery objects of the North basin. The maturing dynamics and storage time have been considered as well.
(in Russian, стр.5, fig. 2, tables. 1, ref 7, Adobe PDF, Adobe PDF 0 Kb)
Vol. 10 (2007 year), No. 4
Ershov A.M., Maslov A.A., Ponomarenko D.A., Shokina Yu.V., Obukhov A.Yu., Korobitsyn A.A.
On the optimum performance of the IR smoke generator of the second generation
The peculiarities of the heat and mass exchange at the hot and semi-hot fish smoking have been considered. They allow to project the rational regimes of smoking analytically and to use them during construction and modernization of the smoking equipment. The method of calculation of hot and semi-hot smoking processes has been developed. The experimental-industrial unit of smoking-drying stove including the smoking tunnels and chambers advantages has been projected.
(in Russian, стр.7, fig. 2, tables. 2, ref 1, Adobe PDF, Adobe PDF 0 Kb)
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. 10 (2007 year), No. 4
Ershov A.M.
Marine energy and economic development of Russia
The technology of production of delicious half-smoked fish from pangasius has been developed. The mathematical model of technological process has been worked out, on its base some optimal values of main technological parameters have been determined. The parameters of the new product quality and the method of its determination have been considered. The biochemical and microbiological processes in half-smoked fish tissues during storage have been studied. The mathematical model of storage process has been developed as well.
(in Russian, стр.7, fig. 0, tables. 3, ref 19, Adobe PDF, Adobe PDF 0 Kb)
Vol. 11 (2008 year), No. 2
Ershov A.M.
Shipbuilding in Russia: Competitiveness and prospects
The paper considers the theoretical aspects of uncertainty of economic systems; different interpretations and classifications of this concept have been given. Some approaches to valuation of different types of uncertainty in contemporary economic systems have been considered.
(in Russian, стр.7, fig. 0, tables. 0, ref 3, Adobe PDF, Adobe PDF 0 Kb)
Vol. 11 (2008 year), No. 3
Ershov A.M., Maslov A.A., Sovlukov A.S., Fateev V.Ya., Yatsenko V.V.
On radiowave resonator method of measurement of physical properties of liquids with dielectric losses
The paper describes the principle of operation and construction of radiotorsiographs (PT-660), technical information about these devices and some auxiliary equipment, AF characteristics obtained on a stand, information about software applied during these devices' operation. The errors of measurements while using radiotorsiographs of this type have been analyzed, the methods of errors' correction have been considered as well.
(in Russian, стр.4, fig. 3, tables. 0, ref 9, Adobe PDF, Adobe PDF 0 Kb)
Vol. 12 (2009 year), No. 1
Ershov A.M., Grokhovsky V.A., Maslov A.A., Vlasov A.V., Kaychenov A.V.
Influence of temperature field nonuniformity by blowing of autoclave sterilizing box on sterilization efficiency in tins
The paper highlights some possibilities of joint technologies, in particular the welding one. Conditions of assurance of weld seams' quality, necessity of evaluation of the welded constructions' real state and prolongation of their resources have been considered. The special attention has been paid to safety of welded constructions. The authors have proposed to use some special kinds of steel as a real way of prolongation of product life duration and reduction of its maintenance costs.
(in Russian, стр.6, fig. 6, tables. 0, ref 7, Adobe PDF, Adobe PDF 0 Kb)
Vol. 13 (2010 year), No. 4
Ershov A.M.
Time of youth (on the 60th anniversary of MSTU)
The polar ionosphere as a medium for propagation of informational and navigational signals is heterogeneous, non-stationary and non-equilibrium. Aurora is one of indicators of the ionosphere disturbances. The aim of the work is to create equipment complex for investigating relations between spatial and time dynamics of aurora and accuracy of GPS positioning in order to secure safe navigation in the Arctic.
(in Russian, стр.2, fig. 0, tables. 0, ref 0, Adobe PDF, Adobe PDF 0 Kb)
Vol. 13 (2010 year), No. 4
Ershov A.M., Bestughev A.S., Fatychov Ju.A., Balashov S.O.
Research of mass-transfer processes at combined dry salting of fish
The paper presents experimental data concerning combined salmon dry salting. The kinetics of fish salting and brine formation has been investigated.
(in Russian, стр.5, fig. 4, tables. 2, ref 4, Adobe PDF, Adobe PDF 0 Kb)
Vol. 13 (2010 year), No. 4
Ershov M.A., Ershov A.M., Nikolaenko O.A.
Methods of calculating curves of kinetics and dynamics of dehydration for drying and cold-smoked fish
The paper provides an overview of computational methods for constructing curves of the kinetics and dynamics of fish fillets' dehydration for cold drying processes. The method allows to perform necessary calculations without conducting experimental work. The calculation is performed using a grid method. To construct the grid the authors have used equations of the generalized curve of kinetics of dehydration, changes in the diffusion fish properties during dehydration. Conditions at the interface of two phases are defined by the variation of moisture on the surface of fillets from the average moisture content of fish.
(in Russian, стр.4, fig. 3, tables. 0, ref 5, Adobe PDF, Adobe PDF 0 Kb)
Vol. 14 (2011 year), No. 1
Ershov A.M., Glazunov Yu.T., Kibitkin A.I.
On one example of international cooperation
In 2004 an agreement concerning the cooperation has been established between the Elblag University of Humanities and Economy and the State Technical University in Murmansk. The authors have discussed some results achieved within the framework of the agreement, the most significant of them are the educational monographs and the academic course books.
(in Russian, стр.8, fig. 7, tables. 0, ref 16, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Glazunov Yu.T., Ershov A.M., Ershov M.A., Selyakov I.Yu., Aminov V.A.
Elements of the theory of "dotted" dehydration process of fish cold smoking and drying
The theory of "dotted" fish dehydration in cold smoking with the nonlinear material properties has been created. This technology has the intermittent nature of implementation associated with the occurrence of a sequence of cycles consisting of drying and relaxation of the material. Application of the new technology reduces the cost of electricity for production of dried and smoked products by 8-12 % compared to conventional technology.
(in Russian, стр.6, fig. 4, tables. 1, ref 2, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Ershov M.A., Ershov A.M.
Simulations of the diffusion properties of fish during dehydration
Calculations of dehydration processes are based on the obtained generalized patterns of heat and mass transfer during cold smoking and drying of fish. The calculation is performed using a grid method. For constructing the grid the authors have used equations of the generalized curve of dehydration kinetics, changes in the diffusion properties of fish during dehydration. Conditions at the interface of two phases have been defined by the variation of moisture on the surface of fillets from the average moisture content of fish. The method allows perform the necessary calculations without conducting experimental work.
(in Russian, стр.4, fig. 6, tables. 0, ref 3, 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)