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No 1 (2018)

Full Issue

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription or Fee Access

Articles

pages 4-13 views

Evolyutsiya promyshlennykh komponentov «Danfoss» - klapannye stantsii ICF s poplavkovym modulem ottayki

Sukhov E.V., Churikov Y.Y.
Refrigeration Technology. 2018;(1):14-17
pages 14-17 views

Novosti ot «Eyrkul»

- -.
Refrigeration Technology. 2018;(1):18-23
pages 18-23 views

Tendentsii rynka kholodil'noy tekhniki

Polevoy A.A.
Refrigeration Technology. 2018;(1):24-27
pages 24-27 views

Primenenie prirodnykh khladagentov v razvivayushchikhsya stranakh

- -.
Refrigeration Technology. 2018;(1):28-29
pages 28-29 views

K 30-letiyu Monreal'skogo protokola

- -.
Refrigeration Technology. 2018;(1):30-34
pages 30-34 views

Refrizheratornye ustanovki SLXi, prednaznachennye dlya polupritsepov

- -.
Refrigeration Technology. 2018;(1):35-37
pages 35-37 views

O kontrole kholodil'noy tsepi proizvodstvennogo myasopererabatyvayushchego predpriyatiya

Koreshkov V.N., Lapshin V.A., Khvylya S.I., Khokhlova L.M.

Abstract

Improving refrigeration and technological processes and appropriate organization of the monitoring of the main parameters of meat raw materials, final produce as well as cooling air during the movement of the product from making to realization through all stages of the cold chain are linked with the research and determination of control critical points (CCP). The CCP on operational and interoperational sectors of meat movement with indication of main parameters of cooling medium and produce monitoring were selected and analyzed in the paper. According to the results of current and periodical monitoring of localized control points of the cold chain the preventing corrective actions were undertaken to remove potential and detected risks or to reduce them to an admissible level. So, a common methodological and organizational approach to assure the technology quality of refrigeration application during meat movement from making to consumption was realized.
Refrigeration Technology. 2018;(1):38-41
pages 38-41 views

Rekuperatsiya dioksida ugleroda s pomoshch'yu vikhrevoy truby RankaKhil'sha dlya kholodil'noy obrabotki pishchevykh produktov

Syazin I.E., Kas'yanov G.I.

Abstract

An irrational application of discharge gases is a disadvantage of a technological process of foodstuff freezing using carbon dioxide. The authors consider that it is advisable to use carbon dioxide not only directly in the edible raw material freezing and cooling line. The cooling of carbon dioxide vapors after their use in freezing lines seems perspective for their further use for cooling treatment, for example when freezing edible raw material for which according to the operating procedure the freezing temperature may be higher than the carbon dioxide boiling temperature (-78 оС). The installation diagram on the basis of the RankHilsсh vortex tube to cool discharged carbon dioxide with the aim to use it further during foodstuff cooling treatment is presented. The technology of dioxide carbon recuperation was taken as a principle. This problem was touched upon more than once, but as opposed to another offers the authors suggest using a RankHilsсh vortex tube as a refrigerating machine.
Refrigeration Technology. 2018;(1):42-47
pages 42-47 views

Novye patenty Rossii po kholodil'noy tekhnike i teplovym nasosam

Rukavishnikov A.M.
Refrigeration Technology. 2018;(1):48-49
pages 48-49 views

Zarubezhnye kholodil'nye masla

Babakin B.S., Danilin V.I., Belozerov A.G., Babakin S.B.
Refrigeration Technology. 2018;(1):50-60
pages 50-60 views

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