Browsing NTNU Open by Author "Petrova, Inna"
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Description of atmoshperic freeze-drying process of organic apples using thermo-physical properties
Tolstorebrov, Ignat; Eikevik, Trygve Magne; Petrova, Inna; Shokina, Yulia; Bantle, Michael (Chapter, 2018)This study discusses the influence of temperature and total moisture content on ice fraction in organic apples during atmospheric freeze-drying process. The ice formation of glass transition events were described by Clausius- ... -
Description of atmospheric freeze-drying of brown seaweeds (Saccherina Latissima) with respect to thermal properties and phase transition
Tolstorebrov, Ignat; Eikevik, Trygve Magne; Petrova, Inna; Bantle, Michael (Chapter, 2018)Thermal properties of brown seaweeds (Saccharina latissima) were determined using DSC technique in the temperature range between -150.0 and 50.0 °C. The following phase transitions were detected: glass transitions, incipient ... -
Energy Efficient Drying Systems for the Dried Cured Meat Industry
Kvalsvik, Karoline Husevåg (Master thesis, 2015)Production of dry-cured meat requires large amounts of energy. To reduce the running costs in the dry-cured meat industry, which are closely related to the energy needs, eight energy systems for drying of meat were simulated ... -
Investigation of influence of pre-treatment and low-temperature on drying kinetics, sorption properties, shrinkage and color of brown seaweeds (Saccharina Latissima)
Tolstorebrov, Ignat; Eikevik, Trygve Magne; Petrova, Inna; Shokina, Yulia; Bantle, Michael (Chapter, 2018)Drying kinetics of Saccharina latissima (raw and blanched) at low temperatures (10.0, 25.0 and 38.0 °C) was studied. The effective moisture diffusivity coefficient varied due to temperature alterations in the range between ... -
Production of dry-cured ham: challenges and perspectives of research
Petrova, Inna (Doctoral theses at NTNU;2017:30, Doctoral thesis, 2017)Dry-cured ham is a product belonging to a high-priced food category. Norwegian dry-cured ham is a young, local brand which has not been well studied. The careful investigation of the environmental parameters, meat properties, ... -
Production of fish protein hydrolysates step by step: technological aspects, equipment used, major energy costs and methods of their minimizing
Petrova, Inna; Tolstorebrov, Ignat; Eikevik, Trygve Magne (Journal article; Peer reviewed, 2018)Nowadays, there is a growing interest on how to utilize fish materials remaining from the main production and considered as unappropriated for a direct human consumption. There are numbers of possible solutions to recover ...