ПРИМЕНЕНИЕ МЕТОДА ДВУХ ТЕМПЕРАТУРНО-ВРЕМЕННЫХ ИНТЕРВАЛОВ ДЛЯ ОПРЕДЕЛЕНИЯ ТЕПЛОФИЗИЧЕСКИХ ХАРАКТЕРИСТИК БАКТЕРИАЛЬНЫХ ЗАКВАСОК

APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS

E. V. Korotkaya ^a

Igor A. Korotkiy ^a

Gavrilova M. O. ^b

Affiliation

a Kemerovo State University

b Kemerovo Institute of Food Science and Technology

Copyright ©Korotkaya et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The article is devoted to the investigation of thermophysical characteristics of thermophilic lactic acid starters. The chemical composition of bacterial starter cultures has been determined. The methodology of the experiment and the data processing method for determination of the thermal properties of bacterial starters at temperatures above cryoscopic point and after freezing have been shown. The measured values of thermophysical properties of studied starters are given.

Keywords

Thermophysical characteristics, bacterial starter, thermal conductivity, thermal diffusivity, heat capacity

REFERENCES

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Federal'nyy zakon Rossiyskoy Federacii ot 12 iyunya 2008 g. № 88-FZ «Tehnicheskiy reglament na moloko i molochnuyu produkciyu». – Rezhim dostupa: // http://www.gost.ru.
Himicheskiy sostav i energeticheskaya cennost' pischevyh produktov: spravochnik MakKansa i Uddousona: per. s angl. / pod obsch. red. d-ra med. nauk A.K. Baturina. – SPb.: Professiya, 2006. – 416 s.

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