Adaptation of mathematical model of conductive freezing to carp caviar as lecithin source and its solution

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