Effects of heat load on the vacuumdrying of brine cheeses
- Authors: Prosekov A.Y.1, Kushevskiy IV1, Prosekov AY.1, Kushevskii IV1
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Affiliations:
- Issue: No 1 (2011)
- Pages: 38-39
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322652
- ID: 322652
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Abstract
The work has been devoted to the study of heat load effects on the process of
vacuum drying of brine cheeses such as bryndza, «Suluguni» and «Chechil».
Effects of the heat load value on the organoleptic and physical−chemical indices,
density of the drying products, temperature changes and heat flow density,
specific heat consumption at the brine cheeses drying were studied.
vacuum drying of brine cheeses such as bryndza, «Suluguni» and «Chechil».
Effects of the heat load value on the organoleptic and physical−chemical indices,
density of the drying products, temperature changes and heat flow density,
specific heat consumption at the brine cheeses drying were studied.
Keywords
About the authors
Aleksandr Yur'evich Prosekov
Email: vanekk42@mail.ru
I V Kushevskiy
Email: vanekk42@mail.ru
A Yu Prosekov
I V Kushevskii
References
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- Кретов И.Т. Выбор оптимального источника нагрева для вакуум)сублимационной сушки продуктов биологического происхождения / И.Т.Кретов, С.В.Шахов, А.Н.Рязанов, Д.Н.Бляхман // Хранение и переработка сельхозсырья. 2001. № 1.
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