Energy efficient systems and regimes at fish products drying processes

Pokholchenko, V. A.; Smirnova, Aleksandra

doi:10.1088/1755-1315/302/1/012027

Cited by 3 publications

(1 citation statement)

References 4 publications

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“…WHO member states have set a goal to reduce global salt intake by 30% by 2025, and to stop the increase in diabetes and obesity in adults and adolescents and overweight in children by 2025 [9,10].…”

Section: Brdem-2019mentioning

confidence: 99%

Justification of the Recipe Composition of Biscuit Using Functional Additives

Sokolova

2020

KLS

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Increased production of processed foods, rapid urbanization and changing lifestyles have led to a shift in dietary patterns. Nowadays, people consume more foods high in calories, fat, free sugars, and salt/sodium, and many do not consume enough fruits, vegetables, and other types of fiber such as whole grains. The article describes the principles of healthy nutrition, which are justified by the World Health Organization (WHO). The recipe composition of the biscuit using a mixture of potato and corn starches, oat bran replace part of the sugar on stevioside with the addition of functional additives in the Arctic region, namely black currant juice, grown in Lovozero. It is known that black currant contains vitamins, organic acids, sugars (fructose and glucose), flavonoids, pectin, minerals and adding it to the formulation can increase nutritional and functional value. The article shows the results of the study of biscuit quality using functional additives of the Arctic region. The composition of the biscuit: the ratio of the added vegetable raw materials is scientifically proved. A point scale of quality of functional biscuit products with the use of additives from the raw materials of the Arctic region was developed. The composition of the finished product was investigated.

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Section: Brdem-2019mentioning

confidence: 99%

Justification of the Recipe Composition of Biscuit Using Functional Additives

Sokolova

2020

KLS

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International cooperation and environmental safety in the Arctic

Sboychakova

Dolzhenkova

2020

IOP Conf. Ser.: Earth Environ. Sci.

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Annotation. Elements of environmental safety of the Arctic at the present stage are derived from the internal and foreign policies of states. The purpose of this study is to identify the relevant issues of the present and future environmental safety of the Arctic at the international level. Due to the instability of international relations in the modern world, in view of the difficult climatic and geological conditions, this region may be headline-making. At the same time, international actors, regardless of their geographical location, consider the territory of the Arctic as a zone of national interests. The national policy of states is aimed at building up the state’s influence in the region. The dependence of modern states on the extraction and supply of energy resources also sets the national priorities to various understandings of concepts of the environmental safety in the Arctic. These and many other reasons call into question the nature and quality of environmental safety in the region.

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Mathematical modeling of snacks drying process from minced fish in a fluidized bed

Kosachev,

Ostrikov,

Yashonkov

2022

Vestn. Voronež. gos. univ. inž. tehnol.

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A mathematical model of snacks drying process from minced fish in a fluidized bed with distributed parameters of the heat exchange process between the surface of an anisotropic body and the environment is proposed. The solution of the problem of non-stationary heat transfer by heat conduction using the Galerkin method is considered. The trial and verification functions of the method used, implemented in the PTC MathCAD engineering calculation environment, are linearly independent, represent the first elements of a complete system of polynomial functions and satisfy the boundary and initial conditions. Theoretical and experimental studies have been carried out, which allow considering the process of drying snacks from minced fish in a fluidized bed and scientifically substantiate options for its improvement. According to the results of experimental studies, the adequacy of the obtained mathematical model is shown. It is proved that with a uniform initial temperature distribution during preheating, the temperature inhomogeneity increases up to the moment of a phase transition on the surface of dried object. The importance of taking into account the preheating phase of wet material is established, since at this stage a temperature profile is formed, which is characterized by significant heterogeneity. This is especially important, since temperature heterogeneity directly affects the quality of the food product. The possibility of taking into account anisotropy in heat transfer processes using a three-dimensional mathematical model of transport with distributed parameters is confirmed. The developed technique allows significantly increasing the accuracy of an anisotropic boundary value problem solving by replacing the operation of integrating the stiffness matrix elements with a system of differential equations by algebraic formulas.

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Energy efficient systems and regimes at fish products drying processes

Cited by 3 publications

References 4 publications

Justification of the Recipe Composition of Biscuit Using Functional Additives

Justification of the Recipe Composition of Biscuit Using Functional Additives

International cooperation and environmental safety in the Arctic

Mathematical modeling of snacks drying process from minced fish in a fluidized bed

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