Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK637.231
Issue:1 (23)
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Information analysis system for prediction of burn-education process of pasteurization of dairy products
Annotation
In the operation of pasteurization installations working on the heat transfer surfaces are formed deposits, which reduces the productivity of the equipment and the quality control process. Based on the analysis proposed to determine the beginning of the formation of low-temperature burn-in process of pasteurization of milk pasteurization of milk in the section of heat exchanger, in order to increase the period of his non-stop operation and reduce energy costs.Prediction of burn-education system helps to reduce the time of the intermediate washing apparatus without pasteurization, as a rule, to its dismantling, which significantly reduces downtime, reduces the cost of manual labor and increases the safety of equipment and automation. Marked ultimately increases the efficiency of the pasteurization process, as well as the quality of the automated process control.
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Articles in current issue
- Using of videocomputer technique for research of morphometric parameters of fish. Part 1. Development of hardware of videocomputer device
- Modeling of the interaction flow food mixture with element worker cameras of the device
- Influence goods characteristic of raw materials on quality flour product
- Production and processing methods Basilica
- Ways to improve the accuracy of dispensers for bulk foods
- Study of the change the temperature of fish "Zubatka" after processing in variable electromagnetic field during relaxation
- Design and research of centrifugal continuous mixer for mixtures for sports nutrition
- Development of an experimental ultrasonic ceramic membrane elements for wine processing
- Extraction during periodic injection of an extractant into the vapour phase
- Investigation of the influence of dry instant yeast in technology frozen test finished test properties and quality of products
- Effect of treatment of citrus fruits clementines by biopreparations on physiological and biochemical processes and indicators of quality in their refrigerated storage
- Prospects of the improvement of the process of the pulverizing vegetable cheese
- The kinetics of the oxidation of ascorbic acid in the refrigeration storage of table grapes in a controlled atmosphere
- Heat transfer in the Scraped Surface Heat Exchangers in the processing of viscous fluidswithnon-Newtonianproperties
- The method for producing protein ingredient of residual brewer's yeast with the properties of the sorbent of mycotoxins for bakery
- The use of dry hopping technique in brewing
- Change of colorimetric properties the cooled meat of chicken at storage
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- Influence of chemical composition of milky-wax ripeness walnut on the process of acid formation in the production of functional fermented drinks
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- Kinetics of drying of fruit stones infrared by a radiation in a vibroboiling layer
- The relationship between discrete dosing parameters and dynamic characteristics of the mixer
- Investigation of pretreatment conditions and freezing on the vitamin C content in the different varieties of apples during storage
- Experimental study of capillary-evaporation burners for heat blocks field kitchens
- Current status and direction of development of fruit and vegetable processing industry
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- Assessment of change of temperature frozen product-tion in commercial refrigeration of equipment in convective and conductive heat transfer conditions
- Modern research trends and technical solutions for the intensification of the process of freeze-drying in the food industry, pharmaceutical production and Applied Biotechnology (Part 1)
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