On the question of quantitative modeling of the process of freezing products

On the question of quantitative modeling of the process of freezing products

It is known that the cooling of food prevents the reproduction of microflora, thus contributing to the preservation of the beneficial properties of products. Despite this, the cooling process is still the least studied stage of cold processing, which necessitates further in-depth study of the proble...

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Main Authors: Semenov Evgeniy, Sidorenko Yury, Tefikova Svetlana, Sidorenko Mikhail, Shterman Sergey
Format: Article
Language:English
Published: EDP Sciences 2021-01-01
Series:E3S Web of Conferences
Online Access:https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03005.pdf
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spelling doaj-3265b60f77454554a30ae1a0a31b9bf62021-07-07T11:34:09ZengEDP SciencesE3S Web of Conferences2267-12422021-01-012790300510.1051/e3sconf/202127903005e3sconf_eeests2021_03005On the question of quantitative modeling of the process of freezing productsSemenov Evgeniy0Sidorenko Yury1Tefikova Svetlana2Sidorenko Mikhail3Shterman Sergey4K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University)K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University)K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University)GEON LLC, ObolenskGEON LLC, ObolenskIt is known that the cooling of food prevents the reproduction of microflora, thus contributing to the preservation of the beneficial properties of products. Despite this, the cooling process is still the least studied stage of cold processing, which necessitates further in-depth study of the problem discussed in the article. Given the diversity and volume of processing facilities and the energy resources they consume, it is important to justify the analytical and numerical apparatus to address many engineering and plant-based cooling products of technological challenges. Below, in the article, computer-based tools are used to be different from the method used conveniently enough for practical purposes to quantify and calculate the common in production process of food freezing.https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03005.pdf
collection DOAJ
language English
format Article
sources DOAJ
author Semenov Evgeniy
Sidorenko Yury
Tefikova Svetlana
Sidorenko Mikhail
Shterman Sergey
spellingShingle Semenov Evgeniy
Sidorenko Yury
Tefikova Svetlana
Sidorenko Mikhail
Shterman Sergey
On the question of quantitative modeling of the process of freezing products
E3S Web of Conferences
author_facet Semenov Evgeniy
Sidorenko Yury
Tefikova Svetlana
Sidorenko Mikhail
Shterman Sergey
author_sort Semenov Evgeniy
title On the question of quantitative modeling of the process of freezing products
title_short On the question of quantitative modeling of the process of freezing products
title_full On the question of quantitative modeling of the process of freezing products
title_fullStr On the question of quantitative modeling of the process of freezing products
title_full_unstemmed On the question of quantitative modeling of the process of freezing products
title_sort on the question of quantitative modeling of the process of freezing products
publisher EDP Sciences
series E3S Web of Conferences
issn 2267-1242
publishDate 2021-01-01
description It is known that the cooling of food prevents the reproduction of microflora, thus contributing to the preservation of the beneficial properties of products. Despite this, the cooling process is still the least studied stage of cold processing, which necessitates further in-depth study of the problem discussed in the article. Given the diversity and volume of processing facilities and the energy resources they consume, it is important to justify the analytical and numerical apparatus to address many engineering and plant-based cooling products of technological challenges. Below, in the article, computer-based tools are used to be different from the method used conveniently enough for practical purposes to quantify and calculate the common in production process of food freezing.
url https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03005.pdf
work_keys_str_mv AT semenovevgeniy onthequestionofquantitativemodelingoftheprocessoffreezingproducts
AT sidorenkoyury onthequestionofquantitativemodelingoftheprocessoffreezingproducts
AT tefikovasvetlana onthequestionofquantitativemodelingoftheprocessoffreezingproducts
AT sidorenkomikhail onthequestionofquantitativemodelingoftheprocessoffreezingproducts
AT shtermansergey onthequestionofquantitativemodelingoftheprocessoffreezingproducts
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