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Steel-Tinplate as a Solar Wall Panel and Its Effectiveness

Journal of Energy and Power Engineering 2012年第6期6卷 912-915页

作者： Aivars aboltins Guntis Ruskis Janis Palabinskis Institute of Agricultural Machinery Latvia University of Agriculture Jelgava L V-3001 Latvia

The aim of the research was to investigate black colored steel-tinplate use for absorber and covering material of the collector and compare the efficiency of three types of air heating collectors. This heated air can be exploited for drying of agricultural products, room ventilation and room heating etc. 0.1 × 0.5 × 1.0 meter long FPC （fiat-plate collector） with a sun following platform was built. Air velocity at the experiments was v = 0.9 m/s. Collectors of insulated and un-insulated surfaces with steel-tinplate absorber as a covering material warmed the ambient air up to 10-12 and 5-6 degrees correspondingly （at irradiance 800 W/m^2）. This difference indicates the great importance of insulating the collector body. It can be explained with intense heat exchange between the absorber and ambient air which reduces the efficiency of the collector. There was good correlation with irradiance and the air heating degree. The investigations showed that more effective FPC had the collector with absorber tinplate in the middle of the collector body. At favorable weather conditions the heating degree of the ambient air at the outlet reaches 6-8 degrees more that at the outlet of the insulated collector covered by steel-tinplate.

关键词： Solar energy air heating collector solar wall absorber steel-tinplate.

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Changes of Pectin Quantity in Fresh and Frozen Apple Products

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Journal of Chemistry and Chemical Engineering 2013年第1期7卷 64-69页

作者： Boca Sigita Krasnova I. Seglina D. aboltins Skrupskis I. Latvia State Institute of Fruit Growing Dobele LV 3701 Latvia Department of Nutrition Faculty of Food Technology Latvia University of Agriculture Jelgava L V L V-3001 Latvia

Recently more and more innovations enter the manufacture of food products and one of them is food hydrocolloids. Food colloids open a lot of different possibilities in dessert production, which are used to perform certain functions. Pectin is a traditional agent for jams and jellies, but its application extends to fruit products for the food industry. In food product technology pectin is added as gelling agent and stabilizer. The three apple varieties ＂Antonovka＂, ＂Baltais Dzidrais＂ and ＂Zarja Alatau＂ harvested in Latvia State Institute of Fruit Growing were used for the experiment. Photometric measurement was used to determine the composition of pectin. Pectin was isolated from the apple mass by leaching with ethanol, and from the residues by extracting with diluted sodium hydroxide solution. By adding carbasol and sulphuric acid to the extract, through different intermediate stages carroty condensation product formed, which was photometrically measured at 525 nm. Pectin, pH and soluble dry matter were determined in fresh and frozen apple mass from apples of three ripeness stages. On the basis of worked out functional analysis of colloids, it is possible to optimize regulation of heat processes for different ripeness stages of apples. It is established that ripeness stage influences pectin quantity in fruits, but there are no data about pectin quantity changes in frozen fruits. By fruit ripening under the impact of enzyme protopectinase, protopectin hydrolyzes and transforms into pectin, which flows from the intercellular spaces into protoplasm of cells. Therefore ripe as well as heat treated fruits are soft and loose. It is important to measure pectin in frozen apple mass, in order to determine its potential jellying power. For each kind of product appropriate conditions have to be chosen for freezing, as well as the condition of products before freezing has to be taken into consideration in order to reduce the harmful influence on their quality to the minimum. Th

关键词： Fruits jellying power hydrocolloids freezing storage

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