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Heat Transfer Research
Fator do impacto: 0.404 FI de cinco anos: 0.8 SJR: 0.264 SNIP: 0.504 CiteScore™: 0.88

ISSN Imprimir: 1064-2285
ISSN On-line: 2162-6561

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An Official Journal of the American Society of Thermal and Fluids Engineers

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Heat Transfer Research

DOI: 10.1615/HeatTransRes.v35.i78.40
10 pages

Effects of Combined Processes in Food Technologies

O. G. Burdo
Odessa State Academy of Foodstuff Technologies, Odessa, Ukraine

RESUMO

Based on thermodynamic analysis, the possible effects manifesting themselves during combined occurrence of processes in food technologies are explained. The mechanisms of the processes are explained with allowance for the specific properties of a food product. Using general approaches, electrokinetic effects in extraction and cryoelectric processes, the possibilities of barothermal activation of raw material, and the effects of self-cleaning of a heat-transfer surface are considered. Scientific foundations and the results of industrial tests are given that confirm the correctness of the hypotheses adopted.


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