Open Access
Access granted
Subscription or Fee Access
Vol 105, No 7 (2016)
- Year: 2016
- Articles: 11
- URL: https://freezetech.ru/0023-124X/issue/view/5065
Articles
AO «Vyatich» otkrylo kvasnoy zavod na baze oborudovaniya GEA
Refrigeration Technology. 2016;105(7):4-6
4-6
Gruppa kompaniy «Farmina» - uchastnik krupnykh proektov
Refrigeration Technology. 2016;105(7):7-9
7-9
Agregaty proizvodstva Belief
Refrigeration Technology. 2016;105(7):10-17
10-17
Krupneyshiy gipermarket Italii vybiraet sistemu okhlazhdeniya na CO2
Refrigeration Technology. 2016;105(7):18-21
18-21
Granitsy primenimosti i ekonomicheskiy effekt ot vnedreniya gibridnykh gazovykh podshipnikov
Abstract
The bearings on gasfilm lubrication system such as gasstatic air bearings are widely known; to create a lifting force they use an air forced supply into a bearing gap under excess pressure. Gas dynamic bearings that create a lifting force only at sufficiently high speed of a shaft rotation due to the Poiseuille aerodynamic effect are also widespread. Hybrid bearings may operate both in gasdynamic and gasstatic regimes. The work examines the limits of such parameters as bearing capacity, typical geometrical sizes and precision of their manufacture that define the rationality of using gasstatic, gasdynamic and hybrid air bearings; the economic effect of implementation of such bearings, in particular, in turbomachines, was estimated as well.
Refrigeration Technology. 2016;105(7):22-27
22-27
Prezentatsiya vystavki Chillventa 2016 proshla v Milane
Refrigeration Technology. 2016;105(7):28-33
28-33
1986-2016: kompanii LUVE - 30, ona uverenno vstrechaet vyzovy budushchego
Refrigeration Technology. 2016;105(7):34-39
34-39
Otsenka energoeffektivnosti kholodil'nykh ob\"ektov myasokombinata
Abstract
A rational energy use of factories is one of the priorities of modernization of domestic economy aimed at introduction of energy saving technologies. According to the data of the International Institute of Refrigeration (IIR) power consumption of enterprises should be reduced by 30-50% during from 2000 to 2020 period. The energy auditing that is energy inspection is a mechanism of estimation of power efficiency of refrigeration facilities. The paper cites the structure of heat balances of cold chambers of meat processing factories. When drawing up heat balances and estimating energy intensity of products processing and storage the indices of relations between a specific cold consumption at different outdoor air temperatures and an analogical index at annual average temperature should be taken into account. The correlation dependences of cold specific consumption required for meat refrigeration and freezing depending on the utilization factor of chambers are given. It is shown that the power saving potential is generally defined by the increase of the utilization factor of chambers. It was established that when the utilization of the chambers was lower 70% the excessive consumption of cold increased abruptly and was about 4% at an average for each 10% decrease of utilization of chambers.
Refrigeration Technology. 2016;105(7):40-43
40-43
Produktsiya, proshedshaya sertifikatsiyu v Assotsiatsii «STs NASTKhOL» v marte-iyune 2016 g
Refrigeration Technology. 2016;105(7):44-47
44-47
Kholodil'naya tsep' - osnova obespecheniya kachestva i konkurentosposobnosti rossiyskoy pishchevoy produktsii
Abstract
To preserve perishable foodstuffs a continuous cold chain (CCC) that operates efficiently and precisely from the field to a consumer place is necessary. In Russia the lack of demanded volumes for refrigeration storage and effective transportation of perishable products is a barrier to an effective preservation of produce. The scientific principles to organize CCC are formulated in the paper, also it is noted that the expenses connected with development of cold chain and the product passing through it is several times less in comparison with the expenses for production of this product. The main elements of cold chain from the place of harvest to the storage of the product at a consumer place are considered, practical recommendations to organize each element are given. It is noted that it is necessary to tracking and correcting a temperaturehumidity conditions along the whole chain.
Refrigeration Technology. 2016;105(7):48-52
48-52
Vliyanie subkrioskopicheskoy temperatury khraneniya na kolichestvo vymorozhennoy vody v myase krupnogo rogatogo skota razlichnykh kachestvennykh grupp
Abstract
A comparative estimation of experimental and calculated methods to define the quantity of water frozen into ice in cattle meat at the storage temperature at the range from minus 1 оС to minus 30 оС offered by V.Zhadan, V. Latyshev, J. Nagaoka, L. Riedel, D. Rutov, and G. Chizhov was carried out. It was shown that the values of the portion of water frozen into ice defined by the J. Nagaoka’s formula were higher by 6-7 % as compared with the experimental values by L. Riedel at the range of temperatures from minus 1 оС to minus 30 оС. The difference between experimental data by L. Riedel and by V. Latyshev reached 5% at meat temperature decrease from minus 7 оС to minus 30 оС The values corresponding to the most reliable experimental data by L. Riedel for beef meat (cryoscopic temperature tcr = -0,95 оС) recommended by the IIR were described more exactly by the theoretical dependence offered by D. Rutov. Using this dependence the quantity of water frozen into ice at the temperature range from minus 1 оС to minus 4 оС in respect to NOR and DFD meat* was specified. It was established that when the difference of the cryoscopic temperature of these two kinds of meat was 0,3 оС the ice content in DFD meat at temperature minus 2,0 оС was higher by 13% as compared with NOR meat, and to provide the same 30% content of water frozen into ice in meat the storage temperature for NOR meat should be lower by 0,5 оC than the storage temperature for DFD meat.
Refrigeration Technology. 2016;105(7):53-60
53-60