Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

March 2015 (published: 27.02.2015)

Number 1(23)

Home > Issue > Prospects of the improvement of the process of the pulverizing vegetable cheese

UDC 664.8.022.6

Prospects of the improvement of the process of the pulverizing vegetable cheese

Kondratov A.V., Solovev N.A., Dashkoveckaya A.V.

Different ways of the pulverizing vegetable cheese are considered In article with get;receive two types of the products: food powder and food. The technical decisions are Offered on the base new abrasive covering got by method гальваностегииand mouths using principles. Modern equipment for abrasive from-crushing often uses the a worker to surfaces, executed in the manner of special abrasive covering, having high longevity and allowing simultaneously  got food powder. To such covering, in particular pertain the  of the covering executed by methods. In that events, when is required floor reduced food cheese combined with fluid phase often use  methods of his(its) processing . model description of the processes кавитацииfood raw material present in the manner of lumpy material with defect. The Flat model move-thread to liquids in cavities, which possible consider as defect of the structure cheese in this case can be chose in the manner of progressive periodic motion  of the material point with голономнымиrelationship, where notion of the material point  with notion of the fluid particle Resting in literary data and results of the own experimental studies is organized benchmark analysis different from with estimation of their efficiency on offered author to methods.
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Keywords: pulverizing, vegetable raw material, food powder, food mash, abrasive covering, кавитация, efficiency pulverizing. 

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