THE ANALYSIS OF THE STEP AND THE IMPULSE METHODS OF THE HEAT SUPPLY IN THE VACUUM CONCENTRATION OF THE DAIRY PRODUCTS
Journal: BULLETIN OF KSAU
№ 5
, 2015
Authors:
1.
Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
2.
Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
3.
Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
Type:
Article
Pages:
from 102
to 107
Status:
Published
Received:
21.05.2015
Accepted:
23.05.2015
Published:
25.05.2015
Subject area:
UDK 637.344:66.047.31
Language:
Russian
Keywords:
vacuum, concentration, dairy products, impulse, step
Abstract (English):
The results of studying the step and the impulse methods of the heat supply in the vacuum concentration of the dairy products are given in the article. The curves of the dairy whey concentration are given. The comparative analysis of these methods is given and the conclusion is made that the impulse method of the heat supply can be used to intensify the vacuum concentration process.
The results of studying the step and the impulse methods of the heat supply in the vacuum concentration of the dairy products are given in the article. The curves of the dairy whey concentration are given. The comparative analysis of these methods is given and the conclusion is made that the impulse method of the heat supply can be used to intensify the vacuum concentration process.
Keywords:
vacuum, concentration, dairy products, impulse, step
vacuum, concentration, dairy products, impulse, step
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