Improvement of the curds defrosting process


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Abstract

Possibilities to apply ultra-high frequency heating for defrosting curds are discussed. Results of the study of factors effecting defrosting process are given.

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References

  1. Колызаев С.Б. Микроволновые дефростеры - правда и вымыслы // Мясной ряд. 2005. № 4.
  2. Петров С.В. Микроволновая дефростация - альтернативы нет // Мясные технологии. 2009. № 10.
  3. ТУ 9222-180-00419785-04 «Творог. Технические условия».

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