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Vol 105, No 11 (2016)
- Year: 2016
- Articles: 14
- URL: https://freezetech.ru/0023-124X/issue/view/5069
Articles
Chillventa 2016 zavershila rabotu
Refrigeration Technology. 2016;105(11):4-5
4-5
Kompaniya BITZER na vystavke Chillventa 2016
Refrigeration Technology. 2016;105(11):6-8
6-8
Chillventa - klyuchevoe sobytie v mire kholoda
Refrigeration Technology. 2016;105(11):9-11
9-11
Vpechatleniya spetsialistov kompanii «Kultek» ot vystavki Chillventa 2016
Refrigeration Technology. 2016;105(11):12-13
12-13
O vystavke Chillventa 2016 i o nas
Refrigeration Technology. 2016;105(11):14-15
14-15
Molodaya kompaniya s solidnym opytom proizvodstva
Refrigeration Technology. 2016;105(11):16-18
16-18
Sposoby ottaivaniya v sistemakh na CO2
Refrigeration Technology. 2016;105(11):19-21
19-21
Elektronnye rasshiritel'nye klapany seriy EXM/EXL/EXN s odnopolyusnymi shagovymi dvigatelyami
Refrigeration Technology. 2016;105(11):22-29
22-29
25 let OOO «Spektroplast»
Refrigeration Technology. 2016;105(11):30-33
30-33
Uravnenie sostoyaniya khladagenta R32
Abstract
The structure of a single equation of state meeting the scaling theory of critical phenomena was based on the phenomenological theory of a critical point and Benedek’s hypothesis. In the framework of the approach offered to the problem a single equation of state for refrigerant R32 was developed in the range of temperatures 138...420 K. It was shown that at that approach not only a regular part of the thermodynamical surface and neighborhood of critical point but the region of metaequilibrium states of refrigerant R32 were described. The results of a thermal surface and isochoric heat capacity of state for refrigerant R32 were cited.
Refrigeration Technology. 2016;105(11):34-37
34-37
Raschet i analiz dinamiki rosta tolshchiny sloya vodnogo ineya na okhlazhdaemoy poverkhnosti
Abstract
When refrigeration and cryogenic equipment operates a frost layer formation takes place on cold surfaces that are turned towards humid air. A frost thermal resistance impacts negatively on the heat transfer. A general decrease of efficiency is also linked with the blocking of the air flow passage that leads to the increasing hydraulic resistance and reducing the working fluid boiling temperature. As for the refrigeration equipment the case of interaction of humid air at nearzero and negative temperatures with the surfaces at temperatures below the air average temperature is of the most practical importance. The analysis of empirical and semiempirical correlations describing the nonstationary process of frost layer increase was carried out, and it allowed choosing those that showed the most reliable results for refrigeration equipment, in particular, when calculating thermal conditions of chamber devices of cooling. Also the mathematical models with analytical solution as a method of description of the process of the frost layer increase at the large range of temperatures and air humidity were examined. The firstpriority were admitted the models with solution in a compact and easytouse form for engineering calculations. The comparison of calculation results using these models with experimental data and the estimation of their validity based on the coefficient of determination were given as well.
Refrigeration Technology. 2016;105(11):38-43
38-43
Gistologicheskiy metod otsenki vliyaniya zamorazhivaniya i khraneniya na mikrostrukturu myasa
Abstract
The most of the meat raw materials are sold and stored in frozen state. The quality estimation methods don’t provide sufficient necessary information. Herewith the use of histological analysis is extremely limited due to the absence of a State standard on microstructural investigations of frozen meat. The methods of microstructural analysis on the basis of a modified histological engineering developed by the authors allow estimating the characteristics of frozen meat quality rather quickly and objectively using the determination of the quantity and localization of crystallizing moisture in tissue structures. The article examines the results of using a histological analysis when estimating crystals formation in meat in case of frequent repeated freezing after defrosting. Also the features of crystals formation in meat of different quality groups (NOR, PSE, DFD) are presented, the data on the muscular tissue porosity of these meat groups are given too. The results of studies showed that repeated freezing of meat led to more significant destructive changes of membrane and filament structures of muscular tissue fibers as compared with single freezing. The further task of study is a quantitative analysis of water crystallization and influence of temperature variations on this process at storage. The article is illustrated by microstructural images of meat frozen raw materials obtained by the methods of light microscopy and scanning electronic microscopy.
Refrigeration Technology. 2016;105(11):44-47
44-47
Kompaniya GEA podvela itogi uchastiya v vystavke «Agroprodmash 2016»
Refrigeration Technology. 2016;105(11):48-49
48-49
Vystavka «KriogenEkspo 2016»
Refrigeration Technology. 2016;105(11):50-60
50-60