Conductive frying of meat:current state and prospects

Скрипник, Вячеслав Олександрович; Skrypnyk, V. O.; Yeleussinov, B.; Семенов, Анатолій Олексійович; Semenov, A. O.

Публікація:
Conductive frying of meat:current state and prospects

dc.contributor.author	Скрипник, Вячеслав Олександрович
dc.contributor.author	Skrypnyk, V. O.
dc.contributor.author	Yeleussinov, B.
dc.contributor.author	Семенов, Анатолій Олексійович
dc.contributor.author	Semenov, A. O.
dc.date.issued	2025-12-18
dc.description	Conductive frying of meat:current state and prospects : monographia / comps. V. Skrypnyk, B. Yeleussinov, A. Semenov. Kyzylorda, 2025. 374 р. ISBN: 978-601-02-1668-3
dc.description.abstract	The monograph analyzes the current state of processes and equipment for conductive meat frying. A methodology for evaluating the energy and resource efficiency of meat frying processes and equipment has been developed. Based on this methodology, potential directions for improving the energy and resource efficiency of these processes and devices have been identified. A scientific concept is proposed, which involves creating conditions for intensified heat transfer during conductive frying by employing various physical and electrophysical methods—such as the application of electric current combined with compression, compression in a functionally closed volume, or in functionally closed chambers. The concept is supported by research results obtained from experimental prototype devices. The monograph is intended for academic staff, postgraduate and master's students, researchers, and professionals in the field of food production.
dc.identifier.isbn	978-601-02-1668-3
dc.identifier.uri	https://dspace.pdau.edu.ua/handle/123456789/19760
dc.language.iso	en
dc.subject	nature monument «akademiia»
dc.subject	former nature reserve «academic (karlivka) steppe»
dc.subject	history of research
dc.subject	virgin steppe
dc.subject	nature conservation
dc.subject	poltava region
dc.subject	protected areas
dc.subject	botanical monument
dc.subject	steppe ecosystems
dc.title	Conductive frying of meat:current state and prospects
dc.type	Book
dspace.entity.type	Publication