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HYDRODYNAMIC AND HYDROTHERMAL PARAMETERS OF THE DRYING PROCESS OF RUSSIAN CHEESE.

[In Russian. / En russe.]

Author(s) : AGAREV E. M., MAJAKOVSKIJ Ju. V., TROFIMOV A. S.

Type of article: Article

Summary

THE RESULTS OF TEST AND ANALYTICAL STUDIES OF THE ORIGINAL RIPENING PERIOD OF RUSSIAN CHEESE MANUFACTURED WITH A CONVENTIONAL TECHNOLOGY ARE GIVEN. THE TREATMENT OF WEIGHT LOSSES OBTAINED WITH VARIOUS COMBINATIONS OF AIR CONDITION PARAMETERS GAVE A CRITERIAL RELATIONSHIP ALLOWING FOR THE EFFECT OF HYDRODYNAMIC AND HYDROTHERMAL AIR PROPERTIES ON THE MASS EXCHANGE PROCESSES AND OF THE ORIGIN OF CRACKS IN THE OUTER LAYER OF THE CHEESE.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-2385
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 11
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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