Using physical and electrical methods in conductive meat frying

Abstract

рАЗрАБоТкА комБинировАнного инкАпсулировАного лекАрсТвенного среДсТвА нА основе нАлТрексонА и ДисульФирАмА На основе анализа литературных источников, патентного поиска и собственных экспериментальных исследований авторов статьи была разработана оптимальная методика получения капсул микро и наноразмеров, содержащих налтрексон и ди сульфирам, для использования в виде порошков для инъекций. Вспомогательными веществами служили сополимеры молочной и гликолевой кислот. Обработана и предложена технологиче ская схема процесса производства препарата. ключевые слова: налтрексон, дисульфирам, инкапсулиро вание, порошок для внутримышечной инъекции, пролонгиро ванное действие лекарств.

Investigation of the Influence of the Temperature Level on the Bilateral Meat Frying Process

“…For shortening the processing duration and increasing the ready product output, there was offered the way of meat products frying, that provides the synchronous surface, infra-red and electrocontact heating [5,6]. In the works [7][8][9] theoretical aspects of intensification of the process of meat products bilateral frying under the effect of physical and electrophysical methods were considered. The mechanism of heat conduction from frying surfaces to a product at the bilateral frying of meat is considered and theoretically grounded in the works [10,11].…”

Improving heat transfer coefficient during double-sided meat frying

“…Theoretical aspects of intensifying the process of double-sided frying of organic meat products by the physical and electrophysical methods are considered in [11][12][13] where the authors substantiated that some methods of frying meat form an effective layer of liquid with the coefficient of heat conductivity of liquid. Such a layer can significantly reduce the duration of frying.…”

“…The second stage is the most energy consuming of the three stages. The proposed in [11] division of the process into three stages laid the basis for the analysis of the processes of double-sided meat frying affected by physical and electrophysical methods [12]. Study [13] analytically proves the possibility to intensify double-sided meat frying under the effect of the above-mentioned methods.…”