[Method of thermotreating food products]
1997
Burdo, O.H. | Terziyev, S.H. | Knysh, O.H.
The method proposed makes it possible to perform heat treatment of a food product simultaneously with mechanical treatment (stirring, crushing, transporting) through the use of a vaporizational-condensational module as a heating element. The method may be successfully used for drying casein, grain, groats as well as in processing lines for producing vegetable sauces. In contrast to the known methods (convection or drum drying) it allows to avoid losses of a fine dispersive fraction of food products. The technical result of the invention is the improvement in effectiveness of the heat treatment of viscous and fine dispersive food products
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Este registro bibliográfico ha sido proporcionado por National University of Kyiv-Mohyla academy