Journal
Processes and equipment for food production
UDK621.867.212.3
Issue:2 (14)
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The most frequently used conveyor belts in food industry
Annotation
Nowadays, the process of transportation of raw materials, semi-finished or finished products from one process step to another can be found everywhere in food industry. The correct choice of the conveyor belt is a priority for an engineer or mechanic who needs to ensure continuity of the process. In this paper the classification of conveyor belts is discussed, also considered 2 most basic types of conveyor belts made of PVC (polyvinyl chloride) and PU (polyurethane), their features and disadvantages, here are given the most frequently used tapes of each type.
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Articles in current issue
- Analytical decision of the equations heat-conducting for abrasive processing food cheese
- Research of influence of peptide bioregulators on kinetics of gassing frozen dough
- Influence of guar gum on the hydration of the organoleptic properties of semi-finished products and the texture of the pastry
- Study of the application of the activated serum für accelerated tech-nology + of batching
- Effect of curvature on the tube movement of non-Newtonian fluid
- Algorithm of computer modeling of technological processes of food productions
- Analytical Dependencies for Determination of Thermophysical Properties of Two-Component Solutions Considering Phase Transformations
- Role of technical regulations in increase of competitiveness of domestic foodstuff
- Experimental study of diet meal drying by infra-red radiation
- Inhibition aminotransferase muscle tissue with aromatic acids, hydrazides
- Influence of yeast strain on physiological activit of yeast cells
- Peculiarities of chemical composition and characteristics of fresh-ness of salmon fish species of Norwegian and Karelian aquaculture
- Effect of milk somatic cell count on curd production, its yield and quality
- Screening the alcohol yeast strains for high gravity wort fermentation
- Apparatus registration of process of wheat germ drying by the infra-red radiation
- Mathematical description of heat and mass transfer of seaweed by infrared heating
- Influence of mechanical and thermal processing on реологические properties of a mixture of ice-cream «Ice cream chocolate»
- Research of influence of the content of salt on acid accumulation at a fermentation of cheese whey
- Research of fermentation goat's milk by different starter
- Research of glucono-delta lactone influence on the process of fermentation by the acid coagulation of milk proteins
- The enzyme hydrolysis treatments in lupin protein concentrate technology
- Research of heatphysical parameters of meat culinary products with the maintenance of a chick-pea's flour
- Rheological properties of grain suspensions in mechanical and enzymatic treatment
- Study on thermophysical properties of grain suspensions in mechanic and enzyme treatment
- Speed changes of hydrolysis and oxidation of lipids at storage fish products with application food additives on the basis of dairy acid
- Control of the hoisting-transport device, is optimal in speed
- Development of structure and technology of fused cheese products with regulated fatty acid composition
- The influence of a biomass of selections of mode on of accumulation the process of bakery yeast of a biomass
- The influence of free moisture on natural decrease of the mass of fruit and berries during cold storage
- The influence of structuring on the binding of water and the mechanical properties of meat systems
- Research of the properties and practical usage of anthocyanin pigments obtained from cranberries by method of freeze-drying
- Determination of the respiration rate of plant products depending on the content of CO2 in the gas environment surrounding it
- Determination time of stabilization wet samples flour
- Research of grain raw materials extrusion mode effect on technological parameters of ethanol production
- Research of extruded wheat very high gravity wort fermentation process with the use of enzymatic agent Distizym Protacid Extra
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- Variation flow characteristics properties of a processed cheese "Roquefort cheese" from temperature and kinematic parameters
- Effective viscosity of a processed cheese «Kostroma»
- Features of flow of thin-films of liquid in the conditions of slipping on the streamlined surface
- Investigation of low-temperature processing and storage of plant products assessment methods by the qualitative and environmental criteria
- Use of whey proteins and herbal syrup in production of fermented milk product
- Research of shrimps drying process
- Heat- and mass transfer between cells and culture medium for aerobic cultivation baker's yeast
- Screening the alcohol yeast strains for high gravity wort fer-mentation
- Biological value of laying hen protein
- Effect of ascorbic acid on the peroxidase activity of muscle tissue
- Problems energosberezhenya and the assessment of efficiency of energopotroyebleny by production of sugar