ShareDETERMINATION OF THE NECESSARY DURATION FOR SUBLIMATION DRYING OF COTTAGE CHEESE.
[In Russian. / En russe.]
Author(s) : LATYSHEV V. P., AGAFONYCHEV V. P.
Type of article: Article
Summary
A METHOD FOR CALCULATION FOR THE DURATION OF SUBLIMATION DRYING OF COTTAGE CHEESES IS PRESENTED FOR VARIOUS CHARACTERISTICS AND CHANGES OF THE PRODUCT'S PHYSICAL PROPERTIES DURING DRYING. A GOOD CORRESPONDENCE WAS OBTAINED BETWEEN THE RESULTS OF COMPUTATION BY USING THE FORMULAE DERIVED AND EXPERIMENTAL DATA ON DRYING DURATION AND FINAL MOISTURE CONTENT OF THE CHEESES. E.K.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1981-1264
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 12
- Publication date: 1979
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Milk and dairy products - Keywords: Water content; Physical property; Sublimation; Dehydration; Fromage frais
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- Date : 1984
- Languages : Russian
- Source: Molocn. Prom. - n. 3
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- Date : 2004/12/06
- Languages : Russian
- Source: Refrigeration industry in the 21st century + CD-ROM.
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- Date : 1994
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
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- Author(s) : SWITKA J., SZCZEPANIK K., KOLENDA H.
- Date : 1984
- Languages : Polish
- Source: Chlodnictwo - vol. 19 - n. 8
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