Адаптация математической модели процесса кондуктивного замораживания к икре сазана как источнику лецитина и ее решение

Abstract

In modern conditions the food industry of the Russian Federation needs high quality natural emulsifiers, for example, lecithins. It should be noted that the carp caviar, in particular, the sazan caviar contains a large amount of lecithin. Analysis of the positive and negative aspects of different approaches to the freezing process and its structural design leads to the conclusion that it is reasonable to use (both from the point of view of technology, power consuming and economy) a conductive energy removal from the product that is in contact with the working surface of the cooling unit made in the form of a drum with a refrigerant supplied inside it. Given that it is difficult to empirically determine the temperature over the volume of the frozen object, it is advisable to simulate the processes of internal transfer of thermal energy and its exchange at the interfaces between the sample and the external environment, as well as the cooling surface of the drum. The aim of the study was a mathematical model solution about internal heat transfer during sazan caviar freezing under heterogeneous boundary conditions. The object of the study is a thin layer of the sazan caviar. Putting into practice the mathematical model of heat transfer, which describes freezing a 5 mm thick caviar product by the contact method by means of the finite difference method was realized by using the Mathcad Professional software product. In the process of solving the mathematical model of freezing, it was revealed that at the end of the freezing procedure, the average volumetric temperature of the caviar reaches its rational value of –7.5°C, after which the caviar product can be transported to the storage places. Rational operating parameters 
 of the caviar product freezing process are: ambient air temperature up to 20°C; initial product temperature –10 ± 1°C; drum surface temperature up to –18°C; thickness of the frozen layer – 5 ± 0.5 mm; freezing time = 10 minutes.