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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. 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. 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
Shokina Yu.V., Kirilyuk O.A., Zotova K.V., Putintsev N.M., Belokopytova E.E.
On optimization of storage conditions of new brands of half-smoked fish produced using the smoke medium worked out by the IR smoke generator
The technology of production of delicious low-salted fish with smoke aroma has been developed. The mathematical model of technological process has been worked out, on its base some optimal values of main 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 the end product tissues during storage have been studied. Due to the researches the storage process and time of the new product – low-salted fish with smoke aroma – have been substantiated.
(in Russian, стр.7, fig. 3, tables. 1, ref 2, Adobe PDF, Adobe PDF 0 Kb)
Vol. 13 (2010 year), No. 4
Alloyarov K.B., Shokina Yu.V., Korobitsyn A.A.
Application expansion of mathematical model of fuel pyrolysis in IR smoke generator of improved productivity
Studying laws of wood pyrolysis in infrared smoke generator is an actual problem in connection with all technological properties of smoke. The mathematical model of wood pyrolysis in infrared smoke generator has been developed. Physical processes of diffusion and thermo diffusion of water, drying, pyrolysis into layer of wood fuel have been studied and the main parameters of these processes have been calculated. The mathematical model of wood fuel pyrolysis practically gives some preliminary information about its temperature correlating virtually with all technological properties of smoke and allows to lighten development of new smoke generators.
(in Russian, стр.5, fig. 5, tables. 1, ref 3, Adobe PDF, Adobe PDF 0 Kb)
Vol. 14 (2011 year), No. 3
Alloyarov K.B., Vlasov A.B., Shokina Yu.V.
Increase of smoke generator energy efficiency basing estimation of heat flows by the method of numerical thermography
Methods for thermovision diagnostics of heat flow for infrared smoke generator has been developed. The methods help to get objective data about the size of these flows remotely, that makes the diagnostic process easier and more accessible. The developed methods make it possible to reveal unproductive heat flows and considerably simplify optimization of heat flows for the purpose of power supply.
(in Russian, стр.5, fig. 5, tables. 1, ref 6, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Shokina Yu.V., Glazunov Yu.T., Papusha A.N., Alloyarov K.B., Korobitsin A.A.
Clarification of diffusion and thermodiffusion coefficients in the mathematical model of process with infrared energy supply in smoke generating process
The paper considers the mathematical model of wood pyrolysis in an infrared smoke generator and some approaches to mathematical modelling of smoke generating process. Merits and demerits of the model have been discussed; limits of its application have been given; possible ways of the model purposeful improvement have been contemplated.
(in Russian, стр.4, fig. 3, tables. 0, ref 3, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Vlasov A.B., Shokina Yu.V., Alloyarov K.B., Prygunov A.I.
Diagnostics of the infrared smoke generator's heat flows by methods of quantitative IR-thermography with a purpose of energy efficiency raise
For a purpose of energy audit and on the basis of quantitative IR-thermography the diagnostic technic of heat flows produced by processing equipment in food production has been developed. The technic allows to obtain objective data on these flows' size and to work out a set of measures aimed at their optimization. Implementation of these methods has reduced nonproductive heat flows 7 times.
(in Russian, стр.4, fig. 4, tables. 0, ref 4, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Papusha A.N., Vlasov A.B., Shokina Yu.V., Alloyarov K.B.
Elaboration of automation system of smoke generation with an infrared energy supply
The automation system of an infrared smoke generator has been elaborated. The system is designed for decrease of energy consumption and maintaining planned parameters for production of smoke-air mixture virtually free of carcinogenic agents. The results have been presented for elaboration of automation system.
(in Russian, стр.4, fig. 5, tables. 3, ref 2, 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)