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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. 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. 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. 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. 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. 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. 1
Votinov M.V., Maslov A.A., Ershov M.A., Pokholchenko V.A.
All-round automation of thermal processing of fish by the example of a compact drying plant
The paper considers topical issues of support of small enterprises in Russia by flexible systems of automated control for thermal processing of raw materials in food industry. These systems permit to retune technological process on a new product in a matter of seconds. The paper presents modern technical solutions in the field of non-contact temperature measurement in thermal boxes.
(in Russian, стр.6, fig. 6, tables. 0, ref 4, Adobe PDF, Adobe PDF 0 Kb)