MATHEMATICAL MODELING OF HEATING AND COOLING OF SAUSAGES
https://doi.org/10.20914/2310-1202-2013-4-100-105
Abstract
In the article the mathematical modeling of the processes of heating and cooling of sausage products in order to define reference characteristics of the processes was carried out. Basic regularities of the processes are graphically shown.
About the Authors
A. V. Zhuchkov
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
A. N. Ryazanov
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
D. U. Urazov
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
V. V. Shitov
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
References
1. Lykov, A.V. Theory of heat conduction [Text] / A.V. Lykov. – M.: Vysshaya shkola, 1967. 599 p.
2. Isachenko, V.P. Heat transfer [Text] / V.P. Isachenko, V.A. Osipova, A.S. Sukomel. - Energoizdat, 1981. – 416 p.
3. Bahvalov, N.S. Numerical methods [Text] / N.S. Bahvalov. M.: Binom, 2010. 636 p.
4. Ginsburg, A.S. Thermal characteristics of foodstuffs [Text] / A.S Ginsburg, M.A. Gromov, G.I. Krasovskaya. M.: Pishevaya promyshlennost, 1980. – 288 p.
Review
For citations:
Zhuchkov A.V., Ryazanov A.N., Urazov D.U., Shitov V.V. MATHEMATICAL MODELING OF HEATING AND COOLING OF SAUSAGES. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(4):100-105. (In Russ.) https://doi.org/10.20914/2310-1202-2013-4-100-105
Views:
514
Email this article 
Post a Comment 
