AUTOMATED THERMOGRAMM CALCULATION OF SAUSAGE COOKING BASED ON COMPUTER MODELS
Abstract
Method is described to calculate thermogramms for sausage cooking process. With automated process's parameters correction. Examples of thermoramms describing process first and finish stages for sausages in natural and artificial casings are given.
About the Authors
A.B. LISITSYNRussian Federation
A.M. CHERNUKHA
Russian Federation
A.V. BORODIN
Russian Federation
References
1. Бородин А.В. Компьютерная система расчета термограмм стерилизации мясных консервов./А.В. Бородин, А.М.Чернуха//Мясная индустрия, 2007. -№16. -С.66-68.
2. Св. о регистрации программы для ЭВМ №2008613674. Компьютерная система регистрации и анализа критических контрольных точек мясоперерабатывающего производства (МХАССР)/А.М.Чернуха, А.В.Бородин, Ю.Г.Костенко, Г.И.Солодовникова. -2008 г.
Review
For citations:
LISITSYN A., CHERNUKHA A., BORODIN A. AUTOMATED THERMOGRAMM CALCULATION OF SAUSAGE COOKING BASED ON COMPUTER MODELS. Vestnik of Don State Technical University. 2009;9(1):110-119. (In Russ.)
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