ОПТИМИЗАЦИЯ ПРОЦЕССА ОХЛАЖДЕНИЯ КИСЛОМОЛОЧНЫХ ПРОДУКТОВ

OPTIMIZATION OF FERMENTED MILK PRODUCT COOLING

I.A. Smirnova ^a

Gralevskaya I. V. ^a

Affiliation

a FSBEI HVE «Kemerovo Institute of Food Science and Technology»

Copyright ©Smirnova 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 method of establishing the rational temperature and time modes of fermented milk product cooling is presented, providing the introduction of processing limits caused by the necessity of finished goods quality preservation. The process based on the mathematical model of non-fixed heat exchange of acid clot cooling in the thermostatic yogurt production is considered.

Keywords

Acid clot, yogurt, cooling temperature, cooling time

REFERENCES

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Chizhov, G.B. Teplofizicheskie processy v holodil'noy tehnologii pischevyh produktov / G.B. Chizhov. - 2-e izd., pererab. - M.: Pischevaya promyshlennost', 1979. - 271 s.

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