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Vol 107, No 6 (2018)
- Year: 2018
- Articles: 12
- URL: https://freezetech.ru/0023-124X/issue/view/5088
Articles
Goryuchie khladagenty. 36-ya informatsionnaya zapiska po kholodil'nym tekhnologiyam (fevral' 2018 g.)
Refrigeration Technology. 2018;107(6):6-12
6-12
«Dzhonson Kontrols» - vedushchiy mirovoy proizvoditel' kholodil'nogo oborudovaniya
Refrigeration Technology. 2018;107(6):13-17
13-17
Vnedrenie energoeffektivnykh resheniy NPF «Khimkholodservis» v sovremennykh sportivnykh sooruzheniyakh
Refrigeration Technology. 2018;107(6):18-21
18-21
Povyshenie effektivnosti raboty inzhenernogo oborudovaniya ob\"ekta roznichnoy torgovli
Refrigeration Technology. 2018;107(6):22-24
22-24
Prirodnye khladagenty nastupayut
Refrigeration Technology. 2018;107(6):25-27
25-27
Rossiyskie vozdukhookhladiteli CWC po dostupnym tsenam
Refrigeration Technology. 2018;107(6):28-32
28-32
Primenenie sistem monitoringa «Gigrotermon» dlya kontrolya mikroklimata v molochnoy promyshlennosti
Refrigeration Technology. 2018;107(6):33-37
33-37
Mirovoy rynok vozdushnykh konditsionerov i ego tendentsii
Refrigeration Technology. 2018;107(6):38-43
38-43
25-e obshchee (yubileynoe) sobranie Mezhdunarodnoy akademii kholoda
Refrigeration Technology. 2018;107(6):44-44
44-44
Iz doklada prezidenta MAKh A.V. Baranenko
Refrigeration Technology. 2018;107(6):45-47
45-47
Optimizatsiya tekhnologii bystrogo zamorazhivaniya ovoshchnogo polufabrikata s primeneniem predvaritel'nogo podsushivaniya
Abstract
Frozen vegetable semifinished products are much in demand among buyers. The enhancement of production technology is aimed at quality and storage improvement of frozen products. Using predrying of vegetable raw materials before freezing allows removing a part of moisture from the intercellular space and preventing big ice crystals formation that damage the cellular structure and by that increase juice flowing out when defrosting. The authors have studied the technology of lowtemperature storage of predried blanched cut beet because a fresh beet loss rate at storage was high. The impact of vegetal raw material partial dehydration on quality and microbiological indices of quick frozen semifinished products was studied. It was established that products commercial quality may be improved by introduction of vegetable raw material predrying into the quick freezing technological process. This provides decreasing of volume mass of produce, reducing freezing time, and lowering required refrigeration capacity.
Refrigeration Technology. 2018;107(6):48-54
48-54
Novye patenty Rossii po kholodil'noy tekhnike i teplovym nasosam
Refrigeration Technology. 2018;107(6):55-60
55-60