Vol 108, No 4 (2019)

One of the effective methods of treatment of diseases in otorhinolaryngology, gynecology, proctology, urology and dentistry is intracavitary hypothermia. The implementation of this technique can be carried out through the use of thermoelectric device as a source of cold. This devices are characterized by high efficiency, reliability, environmental friendliness, quietness, accuracy of the dosage of thermal effects, unlimited service life. The design of the thermoelectric device for intracavitary hypothermia, consisting of two thermoelectric batteries (TEB), interconnected by means of an allmetal heat pipe, equipped with an acting applicator and a liquid heat exchanger. Fullscale tests of the device on the experimental stand were carried out. As a result of experimental studies it was found that without load the temperature of the applicator is stabilized after about 4-4,5 min. At the same time, the increase in the current of the additional TEB from 5 to 12 A when the main TEB current is 23 A, reduces the temperature from 237 to 224 K. In the process of carrying out the necessary procedures reducing the temperature of the biological object can be achieved at the supply current of the main and additional TEB, respectively, 23 and 12 A after 2,5 min.

The impact of microvibrations on the strawberry structure was studied. Two methods were used to freeze strawberries: half of strawberries were frozen by traditional method at -30 оС under conditions of convection of heat, the second part was frozen under the same conditions but additionally the strawberries were exposed to microvibrations generated in the air medium of the freezing chamber using a specific program. A digital frequency synthesizer generating the electromagnetic field at 250 W/m3 power with rectangular pulse packages in the range of frequencies from 10 mHz to 5000 kHz was used. The microstructure of frozen samples was studied. The number of cells that kept their structure as well as their structural and mechanical characteristics was defined. Strawberries frozen by the traditional method kept 25-30% of cells. When using microvibrations 65-70% of cells of their total number were kept. The results of penetration and limit shear stress definition showed that strawberries frozen using microvibrations were 10-15% firmer. So, the application of microvibrations influences positively the strawberry structure, and allows improving their preservation during transportation and packing.

Способ преобразования работы в поток теплоты в холодильной машине Патент РФ №2522142, заявка от 20.05.2013 г., публикация патента 10.07.2014 г. Автор: Ковнацкий А.В. Патентообладатель: ООО «Ларчик».