Investigation of the blood cooling process cattle

The urgency of more complete use of food blood of slaughter animals is due to the content of protein substances in it with a high digestibility of the organism, in terms of its content it can be equated to meat. However, the part of the processed and used blood for food purposes is only 3% by the meat processing industry. Using of the slaughter animals blood in concentrated form allows its use as one of the most important sources of animal origin protein and a number of other substances necessary for human being - fats, carbohydrates, enzymes, vitamins and mineral constituents. For partial canning and simultaneous increase in the content of useful components that make up the blood, it should be concentrated by the methods allowing maximum preservation of the entire complex of substances that make up its composition. A promising method is the concentration by moisture freezing. The concentration of cattle blood on a cyclic action plant was studied. Experimental data reflecting the change in the specific amount of freezed ice from the unit area of the heat exchange surface of the freezing plant and the loss of soluble substances contained in the blood removed from the frozen ice from the main operating parameters of the freezing plant were obtained. It was founf out that with a decrease in the average temperature of the plant evaporator wall, the specific amount of frozen ice from the blood of cattle increases monotonically nonlinearly. An increase in the initial content of dry soluble substances in the initial blood entering the concentration from 18.0 to 28.0% causes a nonlinear decrease in the specific amount of freeze-dried ice from the unit area of the heat exchange surface. It was noted that a decrease in the boiling point of the refrigerant in the evaporator of the freezing plant causes an increase in the dry matter content of the solution obtained by melting the frozen ice, and an increase in the blood flow of cattle washing the evaporator of the freezing plant, on the contrary, causes a decrease in the solids content in the solution obtained by the frozen ice melting.

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Study of the cattle blood concentrating

Антипов

Овсянников

Корчинский

2018

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

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Investigation of thermo- and electrophysical properties of dried crushed sea buckthorn cake

Овсянников

Lobacheva

Торопцев

et al. 2021

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

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The development of resource-saving technologies for obtaining pure sea buckthorn oil and its compositions with other vegetable oils from dried crushed sea buckthorn cake is an urgent task. Sea buckthorn oil and its mixtures are obtained by extraction and simultaneous heat exposure, electrophysical methods of the process intensifying being considered in this case. Currently, there are no reliable data on the thermo- and electrophysical properties of dried crushed sea buckthorn cake at atmospheric pressure in the literature. Therefore, experimental studies of the thermo- and electrophysical properties of dried crushed sea buckthorn cake in a wide range of changes in state parameters are of great importance for solving theoretical and practical problems. The nature of the change in the specific heat, thermal conductivity and thermal diffusivity in the temperature range 20 ... 80 ° C and humidity 7.0 ... 17.5% was determined to be linear. In this case, the specific heat and the coefficient of thermal conductivity increase with increasing temperature while the coefficient of thermal diffusivity decreases. The nonlinear dependence of the dielectric loss coefficient on moisture was found to be due to a variety of forms of moisture binding in the sea buckthorn cake particles. It is obvious that with an increase in the cake temperature and humidity, the dielectric loss coefficient monotonically nonlinearly increases in the range of 0.46 ... 9.72. Empirical equations that make it possible to reliably determine the value of the specific mass heat capacity, thermal conductivity coefficients, thermal diffusivity and dielectric losses of dried crushed sea buckthorn cake from temperature and humidity in the range of 7.0 ... 17% with respect to absolutely dry matter were obtained as a result of studies of thermo- and electrophysical properties..

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Investigation of the blood cooling process cattle

Cited by 2 publications

References 6 publications

Study of the cattle blood concentrating

Study of the cattle blood concentrating

Investigation of thermo- and electrophysical properties of dried crushed sea buckthorn cake

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