ИССЛЕДОВАНИЕ ВЛИЯНИЯ ВЕЛИЧИНЫ УДЕЛЬНОЙ ПОВЕРХНОСТИ КОНЦЕНТРИРОВАНИЯ НА ПРОЦЕСС ВАКУУМНОГО КОНЦЕНТРИРОВАНИЯ ЖИДКИХ МОЛОЧНЫХ ПРОДУКТОВ

The Effect of Specific Concentrating Surface Size on Vacuum Liquid Dairy Products Concentration

Yermolaev V. A. ^a

Chesnocov NS. ^a

Maslennicova G. A. ^a

Duisembayeva SK. ^b

Affiliation

a Kemerovo Technological Institute of The Food Industry

b Kemerovo Institute of Food Science and Technology

Copyright ©Yermolaev 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 given work is devoted to the investigation of technological parameters for vacuum concentration of liquid dairy products. It is noticed that concentration is a perspective way of foodstuff preservation at long-time storage. The effect of relative evaporation surface on organoleptic, physical and chemical characteristics, density and viscosity of products being concentrated, the rate of concentration, specific heat expenses, change of temperature and relative weight of concentrated liquid dairy products has been investigated.

Keywords

Vacuum concentration, milk, whey, dairy hydrolysate

REFERENCES

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Храмцов, А.Г. Использование сгущенной творожной сыворотки: обзорная информация / А.Г. Храмцов, В.В. Василисина, А.С. Тихомирова, А.Н. Баха. - М.: ЦНИТЭИ, 1977. - 19 с.

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