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Vol. 6 (2003 year), No. 1
Volchenko V.I., Grokhovsky V.A. and Vasilevsky P.B.
Production of quality canned food from the frozen fish liver
The results of experiments on quality improving of canned food from the frozen fish liver (predominantly cod) have been considered. It has been established that the quality can be improved in case of applying the microwave processing (before freezing or before packing), and also when using some combination of components at stowage of the frozen liver. It has been proved that the acid number of excreted oil is connected with the quality of canned food.
(in Russian, стр.4, fig. 1, tables. 1, ref 2, MS Word 95, MS Word 95 18 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
Gorbunova S.I., Grokhovsky V.A.
Spice and vegetable plants under the conditions of Murmansk
The paper considers the possibility of cultivating some spice and vegetable plants in open and closed ground in Murmansk. The plants which give the best fit to the Murmansk conditions have been analyzed.
(in Russian, стр.3, fig. 0, tables. 3, ref 0, Adobe PDF, Adobe PDF 0 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. 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. 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. 15 (2012 year), No. 1
Grokhovsky V.A., Volchenko V.I., Kuranova L.K., Shveikina K.S., Glazunov Yu.T., Morozov N.N.
Development of multi-component paste canned food with blanched cod liver and its oil
A series of recipes of cod liver pastes with adding some vegetable components has been developed on the basis of previously established technology of blanched canned cod liver. The optimization of the recipes has been carried out, the sterilization regime has been found. The series of canned food based on vegetable raw material, mushrooms and cod liver oil has been developed.
(in Russian, стр.5, fig. 3, tables. 4, ref 3, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Grokhovsky V.A., Morozov N.N.
The use of electro-physical methods in technology of cold-smoked smokeless hydrobionts
The researches with the help of an experimental set for application the electrostatic field (ESF) for intensification of the fish dehydration process and process of cold smokeless smoking have been carried out. Due to the experiments it has been determined that the extraction of water from fish (by air ionized in the ESF) increases on 12-17 % as compared to usual drying conditions during processing mackerel and horse mackerel. The use of the ESF is practicable in the cold smokeless smoking technology as for liquid smoke thickening and for intensification of the fish dehydration process as well.
(in Russian, стр.9, fig. 6, tables. 5, ref 3, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Grokhovsky V.A.
The research for shelf-life determination of cold smoked fish produced by smokeless electrostatic smoking
The technology of cold smoked fish using liquid smoke and high voltage electrostatic field has been developed in the MSTU. Industrial testing of the developed technology was realized in the improved smoker. Three consignments of cold smoked mackerel were produced by the developed and traditional technologies and sent on long-time storage. The consignments of cold smoked mackerel produced by smokeless electrostatic smoking technology kept high quality on long-time storage, that was determined by organoleptic, chemical and microbiological researches and permitted to set the shelf-life of the product equal to two months.
(in Russian, стр.10, fig. 8, tables. 4, ref 8, Adobe PDF, Adobe PDF 0 Kb)