Sposob ukladki i podscheta kolichestva plodov, podvergaemykh obrabotke v kriogennom morozil'nom apparate

Abstract

The paper examines the most rational method of stowage and counting of fruits subjected to processing in a cryogenic freezing apparatus with the aim to produce high quality cryogenically frozen products. It consists in a quick counting of products that are stacked for cryogenic processing using threedimensional (spatial) multiplication. Threedimensional cubic and threedimensional pyramidal systems of multiplication are used. The basic characteristics of these systems are cited. The method offered will allow reducing the refrigerant consumption per one product unit, improving qualitative indices of fruits cryogenically processed as well as saving time for technological operations. Both variants of fruits stowage have advantages and shortcomings. When fruits are stocked in the form of cube (counting using threedimensional cubic multiplication) the volume of the freezing apparatus is efficiently used. When stocking in the form of pyramid (using threedimensional pyramidal multiplication) the form for stocking fruits is not needed; the last variant gives the possibility to freeze products evenly using high density refrigerants. The methods described may be used for counting products when putting, sizing, packing etc. The paper is intended for specialists in the field of food cryogenic processing, it may be of interest for specialists in mathematics as well.