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

2014 (published: 24.02.2014)

Number 1(19)

Home > Issue > Some aspects of an intensification of cooling culinary products

UDC 641.528

Some aspects of an intensification of cooling culinary products

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.
Read the full article 

Keywords: cooling intensification, changeable temperature of the environment, process duration.

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2024, All rights reserved
Development by ITMO University © 2013