Model of the recovery process of dry protein products
- Authors: Prosekov AY1, Ermolaev VA1, Tretjakova NG1
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Affiliations:
- Issue: No 2 (2010)
- Pages: 44-45
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287513
- ID: 287513
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Abstract
Features of process of restoration are considered. Values of a mass fraction of moisture of restored cheeses and cottage cheese are resulted depending on various parameters of restoration. Mathematical models for calculation of a mass fraction of moisture of restored cheeses are received. Physical-chemical parameters of restored cheeses are investigated.
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About the authors
A Y Prosekov
Email: office@kemtipp.ru
V A Ermolaev
Email: office@kemtipp.ru
N G Tretjakova
Email: office@kemtipp.ru
References
- Косой В.Д. Определение оптимального времени набухания молочных продуктов сублимационной сушки / В.Д.Косой, А.В.Горбатов, М.Л.Фрумкин,Л.Л.Гердаускене//Молочная промышленность. 1980. № 11.
- Липатов Н.Н. Производство восстановленных и рекомбинированных молочных продуктов: обзорная информация / Н.Н.Липатов, К.И.Тарасов,Ю.И.Филатов и др. - М.: ЦНИИТЭИмясомолпром, 1981.
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