Improvement of the curds defrosting process
- Authors: Fridenberg G.V1, Lukashova T.A1, Bol’shakov S.A1
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Affiliations:
- Issue: No 7 (2012)
- Pages: 36-37
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327015
- ID: 327015
Cite item
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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About the authors
G. V Fridenberg
Email: vnimi5@rambler.ru
T. A Lukashova
Email: vnimi5@rambler.ru
S. A Bol’shakov
References
- Колызаев С.Б. Микроволновые дефростеры - правда и вымыслы // Мясной ряд. 2005. № 4.
- Петров С.В. Микроволновая дефростация - альтернативы нет // Мясные технологии. 2009. № 10.
- ТУ 9222-180-00419785-04 «Творог. Технические условия».
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