[Investigating the energy consumption for whipping cream into butter with the aim of intensifying the process and calculating the equipment]
2004
Maiboroda, Yu.V.(Technological Inst. of Milk and Meat, Kyiv (Ukraine))
The present work is dedicated to the issue of lowering the energy consumption for whipping cream while making butter, substantiating and clarifying the whipping parameters and extending the calculating base for designing butter-makers. The specific energy consumption is determined depending on the technology and hydromechanical parameters, which provide the effectiveness of the whipping process and minimum fat content in a churn. Empirical equations of the specific energy consumption are obtained from the whipping parameters. A method of calculating the power of the drive of the whipping cylindre MPD is developed. Recommendations on clarifying the butter production technology are given. The whipping parameters recommended allow lowering the specific energy consumption for whipping by 20-25 #percent#
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