Processes and Technological Systems for Freezing of Foodstuff

Author(s):  
Vladimir Stefanovskiy

The principles and methods of holistic understanding of the foodstuff freezing process, as well as structure, functioning and development of refrigeration systems are set out in this chapter. It is meant for students, post-graduate students and experts working in the field of improvement of processes and devices of refrigerating productions. This chapter represents a great interest and for science officers as careful studying of the questions stated in it will relieve them of failures and repetition of the errors which were taking place in Russia, and will help them to choose ways for effective research work in the field of conservation of foodstuff by freezing.

Author(s):  
S. Thanuskodi ◽  
M. Meena

This chapter reports the result of a survey conducted at Annamalai University to determine the extent to which users are aware and make use of e-journals. The study also examines the search pattern of e-journals. A questionnaire was distributed among the faculty members, research scholars, and post-graduate students to collect desired data. A total of 200 questionnaires were distributed to the selected sample of Faculty of Engineering and Technology; 180 valid samples were collected. The result reveals that 46.67% of respondents want to access only electronic version of journals, whereas only 23.88% of users want to read the printed journals, but 29.45% of respondents want to use both electronic and printed journals. The study found that most of the respondents 73.33% use e-journals for writing papers. 68.33% of respondents use e-journals for studying their course work, and 51.11% of respondents use them for research work. The analysis reveals that most of the respondents, 73.33%, use e-journals for writing papers.


Author(s):  
Vladimir Stefanovskiy

This chapter describes the principles and methods of the fish thawing process, as well as the thawing systems' structure, functioning, and development. A new method for calculating the duration of food thawing is introduced. The author shares best practices from the refrigeration industry of Russia and developed countries as well as his own experience. He hopes it may help scientists to choose research topics in the field of food freezing. The chapter is meant for students, post-graduate students, and experts working in the field of refrigeration production.


2017 ◽  
Author(s):  
Lyudmila Bugaeva ◽  
◽  
Tatiana Boyko ◽  
Yuriy Beznosyk ◽  

The textbook describes the methods and tools of system analysis that can be used to study complex chemical-technological systems and solve problems associated with sustainable production processes. Many examples of solving the problems of analysis of chemical-technological systems with the use of modern software tools Aspen Plus, Hysys and Chemcad are provided. The textbook is intended primarily for masters of the specialty "151 – Automation and Computer-Integrated Technologies" under studying the discipline "System Analysis". The competences obtained by students in the process of studying this discipline are used by them in the fulfilment of the master's thesis. In addition, the book can be useful for post-graduate students, scientists and engineers – all who are faced with the need to research complex chemical and technological systems to ensure their eco-efficiency.


2012 ◽  
Vol 3 (6) ◽  
pp. 1-3
Author(s):  
K.Shireesha K.Shireesha ◽  
◽  
M. Srikala M. Srikala

2021 ◽  
Vol 13 (7) ◽  
pp. 3860
Author(s):  
Anna Rita Corvino ◽  
Pasquale Manco ◽  
Elpidio Maria Garzillo ◽  
Maria Grazia Lourdes Monaco ◽  
Alessandro Greco ◽  
...  

Background: In this study, we promote a global approach to occupational risk perception in order to improve occupational health and safety training programs. The study investigates the occupational risk perception of operating room healthcare workers using an Analytic Hierarchy Process approach. Methods: A pilot study was carried out through a cross-sectional survey in a university hospital in Southern Italy. An ad hoc questionnaire was administered to enrolled medical post-graduate students working in the operating room. Results: Fifty medical specialists from seven fields (anaesthetists, digestive system surgeons, general surgeons, maxillofacial surgeons, thoracic surgeons, urologists, and gynaecologists) were questioned about perceived occupational risk by themselves. Biological, ionizing radiation, and chemical risks were the most commonly perceived in order of priority (w = 0.300, 0.219, 0.210). Concerning the biological risk, gynaecologists unexpected perceived this risk as less critical (w = 0.2820) than anaesthesiologists (w = 0.3354), which have the lowest perception of the risk of ionizing radiation (w = 0.1657). Conclusions: Prioritization methods could improve risk perception in healthcare settings and help detect training needs and perform sustainable training programs.


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