BAROVACUUM DRYING DEPENDING ON THE INITIAL TEMPERATURE CONDITIONS
Abstract and keywords
Abstract (English):
The processes of the soft cheese barovacuum drying are considered in the article. The influence of the heating temperature on the dehydration process kinetics and the ready-made product quality is researched. On the basis of the obtained data the temperature conditions of the soft cheese barovacuum drying are recommended.

Keywords:
soft cheeses, barovacuum drying, temperature
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References

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