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MINIMIZING COSTS FOR FREEZE-DRYING OF MEAT PRODUCTS.

[In Russian. / En russe.]

Author(s) : KAMOVNIKOV B. P., BRAZHNIKOV A. M.

Type of article: Periodical article

Summary

THE CAPACITY WAS CALCULATED IN RELATION TO THE THICKNESS OF MATERIAL LAYER FROM WHICH MAXIMAL EFFICIENCY COULD BE DERIVED. A NOMOGRAM IS PRESENTED FOR IDENTIFICATION AND EVALUATION OF THE BASIC TECHNICO-ECONOMIC INDEXES OF FREEZE-DRYING EQUIPMENT AT THE PROJECT DESIGN STAGE. IT IS CONCLUDED THAT MAX. ECONOMY IS OBTAINED WITH 150-400 M2 MATERIAL SURFACE. DATA FOR FREEZE-DRYING OF MEAT PIECES, ONIONS AND YOGURT ARE ALSO GIVEN. (DAIRY SCI. ABSTR. , GB., 43, N.6, JUNE 1981, 414, 3363.).

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1982-0329
  • Languages: Russian
  • Source: Izv. Vyss. Ucebn. Zaved., Piscevaja Tehnol. - n. 3
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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