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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. 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
Nikolaenko O.A., Kuranova L.K., Petrova I.B., Peretrukhina A.T., Semyonov B.N.
Technology of canned fish family Gadidae
Physical and microbiological properties of Gadidae (blue whiting, polar cod, cod, haddock, pollack, molva) have studied. The technology of canned fish in natural juice with vegetable oil addition and smoked fish in oil using cold smoked convenience food has been developed; sterilization modes have been based scientifically; the complete set of technical documents referred to canned food production has been approved; the industrial production of canned food can be organized and can be recommended for application on fish-processing plants on its basis.
(in Russian, стр.4, fig. 2, tables. 5, ref 3, Adobe PDF, Adobe PDF 0 Kb)
Vol. 16 (2013 year), No. 4
Alloyarova Yu.V., Nikolaenko O.A., Kuranova L.K., Semyonov B.N.
Use of capelin for producing cans from cold smoked raw material and quality evaluation of final product
The technology of producing cans from little used capelin has been worked out. Modes of thermal pre-treatment and sterilization have been scientifically grounded. The chemical composition and biochemical properties of the finished product have been researched. Safety of a new type of cans has been verified. The possibility of using raw materials of nine- and twelve-month freeze storage for producing food products has been investigated. The quality of a new product and change in quality during storage have been estimated.
(in Russian, стр.7, fig. 6, tables. 5, ref 5, Adobe PDF, Adobe PDF 0 Kb)