Journal
Processes and equipment for food production
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Issue:1 (13)
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Carrying over of heat and weight in a cream confectionery at its cooling in the refrigerating chamber
Annotation
For process of maturing of a cream confectionery, packed into transport container, it is necessary to cool it in the refrigerating chamber. Duration of process of cooling depends from thermal and physical properties, the form, the sizes of a product and packing, and also on a way of a supply of energy. In this connection the mathematical model of joint carrying over of warmth and weight in a product and packing in the form of the analytical decision of the corresponding regional problem is developed, allowing to define temperature and moisture fields in a material and by that to influence cooling process.
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Articles in current issue
- Structure of gas-liquid stream in pipes of SJID in conditions of an initial steady operating mode
- Research of geometrical parameters of free liquid jets at leaking SJID in conditions of an initial steady operating mode
- Unsteady mass transfer processes in removing moisture from the phospholipid emulsion of sunflower oil
- The influence of peptide products which are excreted with bionanotechnology methods on the life of yeast under stress factors
- Analytical study of thermal processing of the test harness straw in sodа solution
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