ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

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

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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