Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:4 (22)
The process control system of heat treatment food
Annotation
FormationRegulated quality food - moisture associated with the technological parameters of its production. From the point of view of process control moisture forming curds are the main parameters on the performance of the dehydrator clot and the temperature of its heat treatment before dehydration. Based on the analysis of possible disturbances in the actual conditions of Reference production process of cheese making the expediency corrective action via the heat treatment temperature clot, depending on its acidity. For the process of production of butter analyzed the possibility of making the control actions on the three control channels.
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Articles in current issue
- Vitamin composition and biological value of altai dairy drink chegen
- The process control system of heat treatment food
- Substantiationof shelf stable functional ingredients from Jerusalem artichokeproduction technological parameters
- Role of baсterial cultures in formation of taste and aromatic of sour-cream butter
- Experimental study of vertical autoclave temperature field
- Design and construction of resource-saving installations for the processing of slurries of citrus in the ultrasound
- Benefits of production of strudels without addition of preservative
- Oscillatory mode of drying shredded carrots by infrared radiation*
- Drying leaves and shredded celery by infrared radiation
- The study of the influence of the mass fraction of green tea extract on the organoleptic characteristics of curd product
- Studying of influence of ultrasound on some production phases of flour confectionery in the convection steamer
- Pectin and its impact on consumer properties of fruit sugar confectionery
- Study of features of probiotic cultures fermentation mixture of milk and serum containing extracts of berries
- Rheological characteristics of abnormally viscous food products and other media
- The usage of protein stimulants of by-products of meat processing for the needs of natural grassland
- Influence of drugs probiotic bacterial on consumer properties cooked sausages
- The choice of varieties of hops for the technology of dry hopping
- Research and intensification of dynamic crushing fruit lemon beverage with pulp
- Features change the hue of a boiled sausage products arising under the influence of betulin
- Stability of iron-porphyrin complexes red colo and properties of the ligand
- Mathematical model of the separation of meat and bone meat raw materials high-energy water jets
- Scaling of the device with opposite twirled streams the inert carrier for drying an agar agar
- Investigation of the method of reception of liquid fof smoking on the basis acoustically generated aerosol
- Analytical and experimental evaluation of the effect of the friction torque kinematic pair knife-lattice performance shredder
- The chemical composition of fennel storage frozen
- The nutritional value of mint and lemon balm in fresh and frozen
- Improving the efficiency of purification and deodorization gas emissions in columns packed with polymer-type nozzle
- Development and production of cheese products with vegetable components
- Antioxidant activity of vegetable raw materials in processes of freezing and vacuum dehydration
- Verification of computer simulation of a flow of a coolant in a buffer tank of cooling system
- Blancmange with radioprotective fillers
- Extraction of garlicphytoncides for meat products microbiological stability increase during refrigerated storage
- Systematic approach to the analysis of process water-heat and enzymatic treatment of the grain material in the production technology of edible ethanol. 1. Analysis of the block "Medium"
- Approaches of the ill-defined logic in study biotechnology for rational use food resource
- Fermenting fish trimmings using enzyme-based drug transglutaminase