Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK664.8.022.6
Issue:1 (23)
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Development testodelitelya with elaborated otmerivaniem dose
Annotation
Modern equipment for baker of industry in coun calculate list other machines without fall uses the dough, from which often hang qualitative and other consumer characteristic to food product. The Specific working factor such mabuses is dosage of the liquids, which possess the particularity at current in channel and small clearance. Displacing that in tare occurs through output channel usually formed output cylindrical channel in measured cylinder and goldenrod. However herewith can exist and a certain infiltration of the product through channel, formed inlet hole in measured cylinder andgoldenrod, and a part to working factor such mabuses is dosage of the liquids, which possess the particularity at current recirculating slot between them under that is to say at excess of the necessary pressure. In article is shown that "stagnant" zones and sparing influence on food ambience allow to provide necessary accuracy dosage, exclusive of undesirable change structured-mechanical characteristic dosage material. Special device is offered For provision of such effect for dosage.
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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
- Information analysis system for prediction of burn-education process of pasteurization of dairy products
- 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
- The system approach to analysis of water-heat and enzyme treatment of grain substance in production of food grade ethanol. Part 2. Analysis of the bloc "Energy" and "Device"
- Influence of chemical composition of milky-wax ripeness walnut on the process of acid formation in the production of functional fermented drinks
- Structure formation in polyethyleneoxide solution streaming through jet-shaping head while cutting foodstuffs
- 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
- Vegetable fermented drinks
- 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)