Technological description of meat products ultrasound shock freezing and mathematical modeling of the experimental object

SECOND INTERNATIONAL CONFERENCE ON MATERIAL SCIENCE, SMART STRUCTURES AND APPLICATIONS: ICMSS-2019 Pub Date : 2019-12-17 DOI:10.1063/1.5140130

P. Vasilieva

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引用次数: 1

Abstract

The article deals with the technology of shock freezing with the use of acoustic systems. Criteria of comparison of quality of the frozen meat production are considered. This theoretical basis of operation of the plant with the effect of ultrasonic cavitation. A comparison of the phase transition in a classical refrigeration machines and installations with sound system. A mathematical model of a small refrigerating machine is presented. Recommendations on the organization of the technological process of shock freezing with the use of the cavitation effect are given.The article deals with the technology of shock freezing with the use of acoustic systems. Criteria of comparison of quality of the frozen meat production are considered. This theoretical basis of operation of the plant with the effect of ultrasonic cavitation. A comparison of the phase transition in a classical refrigeration machines and installations with sound system. A mathematical model of a small refrigerating machine is presented. Recommendations on the organization of the technological process of shock freezing with the use of the cavitation effect are given.

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肉制品超声冲击冷冻的工艺描述及实验对象的数学建模

本文论述了利用声学系统进行冲击冻结的技术。考虑了冻肉产品质量的比较标准。这一理论依据与超声波空化装置的运行效果有关。经典制冷装置与音响装置相变的比较。建立了小型制冷机的数学模型。对利用空化效应进行冲击冻结的工艺流程组织提出了建议。本文论述了利用声学系统进行冲击冻结的技术。考虑了冻肉产品质量的比较标准。这一理论依据与超声波空化装置的运行效果有关。经典制冷装置与音响装置相变的比较。建立了小型制冷机的数学模型。对利用空化效应进行冲击冻结的工艺流程组织提出了建议。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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SECOND INTERNATIONAL CONFERENCE ON MATERIAL SCIENCE, SMART STRUCTURES AND APPLICATIONS: ICMSS-2019

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