EFFECT OF ULTRASONIC WAVES TO CHANGE MASS TRANSFER COEFFICIENTS AT SALTED FISH
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2015, Vol 1, Issue
Abstract
According to the research the influence of ultrasonic waves on the change of mass-transfer coefficient during fish salting was analysed. It is proved that the mass transfer coefficient during fish salting in the field of ultrasonic waves will depend on the speed of sound in the brine, and the amplitude of the vibrational velocity of the ultrasonic wave. In contrast, the mass-transfer coefficient under natural convection mass transfer coefficient in superposition of the ultrasonic waves is not dependent on the viscosity of the solution since there are inside the boundary layer convection acoustic streaming. Since the value of the speed of sound depends on the density and temperature of the brine, in terms of salting it is constant and the coefficient of mass transfer actually depends only on the amplitude of the vibrational velocity of ultrasonic waves. Further research in this area will provide mathematical dependences of the process of external and internal mass transfer in fish salting in ultrasonic field
Authors and Affiliations
Олег Яковлєв, Геннадій Постнов, Володимир Потапов
Keywords
Related Articles
- EP ID EP179980
- DOI -
- Views 71
- Downloads 0
DYNAMICS OF QUALITATIVE CHARACTERISTICS OF FRIED SAUSAGES IN THE MODIFIED COVERS AT STORAGE
Ukrainian market sells a wide range of sausages from domestic and foreign producers. Imported meat products are manufactured for long-term storage. Domestic producers submit perishable meat products, including fried saus...
INFLUENCE OF DIFFERENT TYPES BLANCHING APPLES ON DRYING PROCESS FOR CRISPS PRODUCTION
A new form of dried products for Ukrainian consumers is fruit and vegetable crisps. Fruit or vegetable crisps obtained by drying to low residual moisture. Their characteristic is the lack in the composition of cholestero...
DETERMINATION OF THE BALANCE OF AMINO ACID STRUCTURE OF COLLAGENIC PREPARATION
The aim of the paper is to develop comparative characteristics of amino acid composition of hydrolysates produced from secondary fish raw materials. To receive comparative characteristics of the amino acid composition of...
METHOD OF INVESTIGATING QUALITY OF CUTTING VEGETABLE RAW MATERIALS AND DETERMINATION OF THE FACTORS OF INFLUENCE
The method of determination the quality of cutting vegetable raw materials in the disk-type machines is presented in the article. The offered method suggests the evaluation of the quality of cutting using a combined meth...
RESEARCH OF POSSIBILITIES FOR APPLYING OF TEMPERATURE-SENSITIVE PAINTS FOR QUALITY CONTROL OF FOODSTUFFS
The quality of food affects the production factors: plant products growing conditions, quality of raw materials, intermediate products, materials, technologies, equipment, labor, manufacturers, the distribution factors:...