| Issue |
E3S Web Conf.
Volume 279, 2021
III International Conference “Energy Efficiency and Energy Saving in Technical Systems” (EEESTS-2021)
|
|
|---|---|---|
| Article Number | 03005 | |
| Number of page(s) | 5 | |
| Section | Energy Efficiency and Energy Saving in the Technological Processes of the Agro-Industrial Complex | |
| DOI | https://doi.org/10.1051/e3sconf/202127903005 | |
| Published online | 01 July 2021 | |
On the question of quantitative modeling of the process of freezing products
1
K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University), St. Zemlyanoy Val, 73, Moscow, Russian Federation
2
GEON LLC, Obolensk, Obolenskoe sh., str. 1, Moscow region, Russia
* Corresponding author: s.tefikova@mgutm.ru
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.
© The Authors, published by EDP Sciences, 2021
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