PECULIARITIES OF GENERALIZATION OF SIMILAR PHENOMENA IN THE PROCESS OF FISH HEAT TREATMENT
https://doi.org/10.20914/2310-1202-2015-2-44-50
Abstract
About the Authors
V. A. Pokhol’chenkoRussian Federation
Head of the Department of processing and refrigerating appliances
A. M. Ershov
Russian Federation
Сhief researcher, Department of technology of food manufactures
M. A. Ershov
Russian Federation
Senior scientist, Department of technology of food manufactures
References
1. Lykov A.V. Teoriya sushki [Drying theory]. Moskow, Energiia, 1968, 472 p. (In Russ.)
2. Ginzburg A.S., Savina I.M. Massovlagoobmennye characteristiki pishchevykh produktov [Massand moisture exchange characteristics of food products]. Moskow, Legkaya i Pishchevaya Promyshlennost’, 1982, 280 p. (In Russ.)
3. Stabnikov V.N. Protcessy I apparty pishchevoi promyshlennosti [Processes and apparatuses of food production]. Moskow, Pishchevaya Promyshlennost’, 1982, 280 p. (In Russ.)
4. Ershov А.М., Pokhol’chenko V.А., Aminov V.A. Adaptation of the fish drying and smoking processes for modern fishing industry equipment. Rybnoe khozyaistvo. [Fisheries], 2013, no.6, pp. 108-110. (In Russ.).
5. Pokhol’chenko V.А., Ershov М.А. Improving energy efficiency in the production processes of dehydration smoked, dried fish and prepared food for canning. Nauchnoe obozrenie. [Science Review], 2012, no.6, pp. 164 – 170. (In Russ.).
6. Pokhol’chenko V.А., Ershov А.М., Ershov М.А. Kinetics processes of dehydration and heating fish during frying, semi-hot and hot smoking. Vestnik VGUIT. [Bulletin of VSUET], 2014, no.1, pp. 31-35.
Review
For citations:
Pokhol’chenko V.A., Ershov A.M., Ershov M.A. PECULIARITIES OF GENERALIZATION OF SIMILAR PHENOMENA IN THE PROCESS OF FISH HEAT TREATMENT. Proceedings of the Voronezh State University of Engineering Technologies. 2015;(2):44-50. (In Russ.) https://doi.org/10.20914/2310-1202-2015-2-44-50