About influence of some parameters of work of the milling cutter of soft ice cream on its productivity
Annotation
The data obtained based on the computer model of process of preparation of soft ice cream developed by authors in milling cutters of periodic action are reflected in work. It is shown that the production of ice cream with the proper taste due not only to its technological foundation, structure and properties of fillers, characterizing the type of ice cream, but also features the heat transfer process. A review of publications revealed considerable scatter of experimental data on the freezer with scraper agitators. This fact, as well as the opportunity to complete various freezers cooling units and stirrers made it necessary to clarify the physical picture of the phenomenon to understand and develop ways of intensification of the processes occurring in the cylinder freezer, as well as taking into account the degree of influence on their technological and structural factors.Influence of the parameters defining process of preparation of ice cream is established; the conditions determining the maximum productivity of a milling cutter are noted.It is shown that the greatest effect on the performance of the freezer has a change amount of clearance between the cylindrical surface and the scraper-stirrer, a revolution speed of the freezer is optimum that is dependent on the ratio of input energy to drive the scraper-mixer and the cooling capacity of the unit.
Keywords
Постоянный URL
Articles in current issue
- Using of videocomputer technique for research of morphometric parameters of fish. Part 2. Development of software of videocomputer device
- Influence of milk fat substitute on the biological value and shelf life of processed cheese product
- The methodology for determining the activity of malting barley germination
- The influence of sugar syrup, honey and cereals on the rheological properties of yogurt
- Study the noise characteristics of universal kitchen machine
- Research of process of a dealkogolization spirtovannykh of juice in the rotor film device
- Effect ofcontrolled atmosphereon thephysiological andbiochemical processesand indicators of quality apples atrefrigeration storage
- Formulation of frozen apple dessert in order to resource saving in the production of frozen apples
- Application of sodium ascorbate in the food industry and the comparative characteristic of two ways of its manufacture
- Biotechnology regulation methods of functional and technological properties of minced systems
- Feature radiological characteristics culinary products from fish obtained by method convection
- Improving the process of reception of liquid for smoking with the application of ultrasound in order to intensify the absorption and coagulation processes
- Performance evaluation of thermal raw peanut
- 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 2)
- Rational determination accuracy ofthe foodstuffsthermal and physical characteristicsin the calculationof cold treatment
- Manufacturabilities new ekstrudirovannogo product
- Experimental stand feeder to assess the impact of ultrasonic oscillations on the expiry of cereals
- Analysis of the effectiveness of cryopreservation methods on indicators viability of fruit after cryopreservation
- Determination of the effective concentration of betulin input into the formulation of cooked sausages in brightness
- Technological evaluation of the production of candied carrots, beets and pumpkins
- Physicochemical properties and thermothysical characteristics of common nettle leaves’ extracts
- Methods of determining the dynamics of the temperature field a two-layer product of spherical form during the freezing