Barovacuum drying depending on the initial temperature conditions
Автор: Ravnyushkin E.A., Brukhanov M.A.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 7, 2015 года.
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The processes of the soft cheese barovacuum drying are considered in the article. The influence of the heating temperature on the dehydration process kinetics and the ready-made product quality is researched. On the basis of the obtained data the temperature conditions of the soft cheese barovacuum drying are recommended.
Soft cheeses, barovacuum drying, temperature
Короткий адрес: https://sciup.org/14084395
IDR: 14084395
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