Multi-stage vacuum drying of soft cheeses
- Авторлар: Ermolaev V.A.1, Ermolaev VA1
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Мекемелер:
- Шығарылым: № 6 (2009)
- Беттер: 36-37
- Бөлім: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287378
- ID: 287378
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Аннотация
Research work was carried out aimed at studying multi-stage vacuum drying of soft cheeses. The subject of the work was chosen to be the adygeiskii cheese. Factors effecting intensity of vacuum drying are described. It was established that it is advisable to use two staged vacuum drying for the adygeiskii cheese. Figures characterizing heat flow density and temperatures curves of the two staged vacuum drying of the adygeiskii cheese are given.
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