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2014 (published: 24.02.2014)
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Some aspects of an intensification of cooling
Tsuranov O.A. , Krysin A.G., Voronenko B.A.
Summary: The intensification of cooling of culinary products at a temperature of the heat-removing environment changed in the course of cooling is limited to properties of a product, temperature of its surface (not below 0оС) and the general duration of cooling limited on 90 minutes that provides the minimum microbiological impact on a product. The analytical solution of a problem of the cooling, allowing to estimate duration of process of cooling on the first, most technologically to an important phase of cooling, in the range of temperatures of a product 15…30оСis submitted.
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cooling intensification, changeable temperature of the environment, process duration.
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