Specific heat consumption at vacuum cheese drying
- Autores: Prosekov A.Y.1, Ermolaev V.A.1, Prosekov AY.1, Ermolaev VA1
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Afiliações:
- Edição: Nº 5 (2009)
- Páginas: 26-27
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287341
- ID: 287341
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Resumo
Research work carried out for investigations of specific heat consumption of the infra-red heaters at vacuum cheese drying is described.
As objects for drying such cheeses as Rizhskii, Sovetskii, Adygeiskii and non-fat curds were taken. It was established that it is advisable to use process of vacuum cheese drying at stage method of heat supply. Specific heat consumptions at vacuum drying of different cheeses are given.
As objects for drying such cheeses as Rizhskii, Sovetskii, Adygeiskii and non-fat curds were taken. It was established that it is advisable to use process of vacuum cheese drying at stage method of heat supply. Specific heat consumptions at vacuum drying of different cheeses are given.
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Sobre autores
Aleksandr Prosekov
Email: aprosekov@rambler.ru
Vladimir Ermolaev
Email: ermolaevvla@rambler.ru <mailto:ermolaevvla@rambler.ru>
A Prosekov
V Ermolaev
Bibliografia
- Атаназевич В.И. Сушка пищевых продуктов: справочник/В.И.Атаназевич. - М.: Дели, 2000.
- Лужнов Л.Н. Исследование режимов теплоподвода от светлых излучателей при сублимационной сушке молочных продуктов/Л.Н. Лужнов, Г.П.Горячева // Молочная промышленность. 1968. № 8.
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