ShareVACUUM-COOLING OF COTTAGE CHEESE BY THE METHOD OF PRESSURE REMOVAL.
[In Russian. / En russe.]
Author(s) : IVASOV V. I.
Type of article: Article
Summary
THIS PROCESS IS DISCUSSED AND A DEVICE SIMULATING PRESSURE REMOVAL UNDER LABORATORY CONDITIONS IS DESCRIBED. DATA ARE GIVEN ON THE KINETICS OF THE PROCESS LOWERING THE TEMPERATURE OF COTTAGE CHEESE TO 278-263 K (5 TO -10 DEG C) IN TERMS OF PRESSURE REDUCTION. DESCRIPTION OF A METHOD FOR DETERMINING ORIGINAL DATA FOR THE CALCULATION OF THE BASIC PARAMETERS OF VACUUM-COOLING. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1985-0650
- Languages: Russian
- Source: Molocn. Prom. - n. 3
- Publication date: 1984
- 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: Calculation; Vacuum; Chilling; Fromage frais; Cheese
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- Date : 1987
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- Source: Molocn. Prom. - n. 9
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