The analysis of the step and the impulse methods of the heat supply in the vacuum concentration of the dairy products
Автор: Ermolaev V.A., Bashkov D.A., Brukhanov M.A.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 5, 2015 года.
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The results of studying the step and the impulse methods of the heat supply in the vacuum concentration of the dairy products are given in the article. The curves of the dairy whey concentration are given. The comparative analysis of these methods is given and the conclusion is made that the impulse method of the heat supply can be used to intensify the vacuum concentration process.
Vacuum, concentration, dairy products, impulse, step
Короткий адрес: https://sciup.org/14084967
IDR: 14084967
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