SYSTEM-DYNAMIC MODELING OF COMPLEX ASSESSMENT OF ARJM-0.07-1 APPARATUS
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2016, Vol 2, Issue
Abstract
In this work the comprehensive assessment of the apparatus with a reflector for the infrared frying of meat semi-products ARJM-0.07-1 by system-dynamic modeling is carried out. Analysis of productivity, power intensity, steel intensity and specific expenses parameters proves that the using of radiation flux reflectors is productive and perspective.
Authors and Affiliations
Володимир Потапов, Станіслав Костенко
Keywords
Related Articles
- EP ID EP177419
- DOI -
- Views 74
- Downloads 0
RESEARCH OF THE DEPENDENCE OF FLOUR EXTRACTION ON FREQUENCY OF WORKING ORGANS ROTATION IN GRINDING DOWN MODULE
During the experimental studies of roughing the milling process of wheat grain on the experimental installation the dependencies of flour extraction rate on the speed of working bodies and the number of contact points w...
PEQULIARITIES OF RETENTAT USAGE WITH THE PURPOSE OF RECEIVING HIGH-QUALITY BEVERAGE OF HEALTH-IMPROVING CHARACTER
Whey is a secondary raw material and biologically valuable dairy product and that is why beverages produced on its basis can be affordable in price for the majority of population. The main part of whey solids is lactose...
EVALUATION OF QUALITY INDICATORS OF PRODUCTS PRODUCED UNDER THE CONDITIONS OF IR-HEATING IN GAS ENVIRONMENT
General tendency of energy consumption, which has recently developed almost worldwide, indicates a significant increase in energy costs and a continuous increase in the cost of its generation. Considering this, t...
НАУКОВЕ ОБҐРУНТУВАННЯ РОЛІ СИСТЕМИ «NEApectin–Ca2+» У ФОРМУВАННІ АСОРТИМЕНТУ НИЗЬКОКАЛОРІЙНОЇ КУЛІНАРНОЇ ПРОДУКЦІЇ
Проаналізовано систему «NEApectin–Ca2+» як визначальний чинник асортименту низькокалорійної желеподібної кулінарної продукції. Висвітлено перспективні напрями розвитку ресурсо- та енергозбережних технологій у сфері перер...
PERFECTION OF TECHNOLOGY OF SAUSAGES WITH QUAIL MEAT
The market of products with poultry meat is poor. Lately the breeding of quails is developing though the using of these kinds of meat is rare in producing of meat products. The quail meat is rich in valuable enzyms and v...