[Studying the process and improvement in the equipment for producing soft ice-cream enriched with milk protein]
2001
Semenyuk, D.P. (Kharkiv State Acad. of Nutrition Technology and Management (Ukraine))
The research work is based on studying the special features of the process of freezing and creating the progressive equipment with the improved indices of energy efficiency and ecological safety. The study is conducted using standard, modified and experimental methods. Calculations of the parameters of the improved freezer's operational mode are substantiated. The connection between the parameters of the initial mixtures and the special features of freezing is revealed
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