RESULTS OF THE STUDY MASS CONDUCTIVITY PORK MEAT UNDER THE INFLUENCE OF HEAT FLOW AND CURRENT ELECTROOSMOSIS
https://doi.org/10.20914/2310-1202-2013-4-138-144
Abstract
Effect of heat flux and electroosmosis on quantitative parameters of mass conductivi-ty pork meat has been studied. Current frequency of electroosmosis with bilateral fry-ing pork under electroosmosis was justified.
About the Authors
A. I. Cherevko
Харьковский государственный университет питания и торговли
Russian Federation
Russian Federation
V. A. Skrypnik
Харьковский государственный университет питания и торговли
Russian Federation
Russian Federation
A. G. Phariseev
ВНЗ Укоопсоюза «Полтавский университет экономики и торговли»
Russian Federation
Russian Federation
References
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2. Cherevko, O.I. Exergetic analysis of the process of conductive frying of meat in periodic action apparatuses [Text] / O.I. Cherevko, V.O. Skrypnyk // Progressive technique and technology of food productions, restaurant economy and trade: collection of scientific papers. – 2012. – № 2 (16). – P. 70-84.
3. Cherevko, O.I. Possible directions of increase energy efficiency and resource saving processes of conductive frying of meat [Text] / O.I. Cherevko, V.O. Skrypnyk // Technique and technology of food productions. – 2013. - № 2 (29). – P. 97-102.
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5. (ISO 1442:1997, IDT) : State Standard of Ukraine ISO 1442:2005 Meat and meat products. Method for determination of moisture content (control method). – К.: Derzhspozhivstandart of Ukraine, 2007. – 9 p.
Review
For citations:
Cherevko A.I., Skrypnik V.A., Phariseev A.G. RESULTS OF THE STUDY MASS CONDUCTIVITY PORK MEAT UNDER THE INFLUENCE OF HEAT FLOW AND CURRENT ELECTROOSMOSIS. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(4):138-144. (In Russ.) https://doi.org/10.20914/2310-1202-2013-4-138-144
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