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Vol 107, No 1 (2018)
- Year: 2018
- Articles: 11
- URL: https://freezetech.ru/0023-124X/issue/view/5083
Articles
Vliyanie iskusstvennogo okhlazhdeniya na izmenenie klimata. 35-ya informatsionnaya zapiska po kholodil'nym tekhnologiyam (noyabr' 2017g.)
Refrigeration Technology. 2018;107(1):4-13
4-13
Evolyutsiya promyshlennykh komponentov «Danfoss» - klapannye stantsii ICF s poplavkovym modulem ottayki
Refrigeration Technology. 2018;107(1):14-17
14-17
Novosti ot «Eyrkul»
Refrigeration Technology. 2018;107(1):18-23
18-23
Tendentsii rynka kholodil'noy tekhniki
Refrigeration Technology. 2018;107(1):24-27
24-27
Primenenie prirodnykh khladagentov v razvivayushchikhsya stranakh
Refrigeration Technology. 2018;107(1):28-29
28-29
K 30-letiyu Monreal'skogo protokola
Refrigeration Technology. 2018;107(1):30-34
30-34
Refrizheratornye ustanovki SLXi, prednaznachennye dlya polupritsepov
Refrigeration Technology. 2018;107(1):35-37
35-37
O kontrole kholodil'noy tsepi proizvodstvennogo myasopererabatyvayushchego predpriyatiya
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;107(1):38-41
38-41
Rekuperatsiya dioksida ugleroda s pomoshch'yu vikhrevoy truby RankaKhil'sha dlya kholodil'noy obrabotki pishchevykh produktov
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;107(1):42-47
42-47
Novye patenty Rossii po kholodil'noy tekhnike i teplovym nasosam
Refrigeration Technology. 2018;107(1):48-49
48-49
Zarubezhnye kholodil'nye masla
Refrigeration Technology. 2018;107(1):50-60
50-60