Optimization of combined dairy cream homogenization parameters for innovative technology of protein pastes for infant food Nataliya
2015
Tkachenko, T.; Nekrasov, P.; Ukraintseva, Y.
The mathematical model allowing to predict the degree of milk fat homogenization in dairy-vegetable cream with different values of predictors – the pressure and the temperature of the process – was developed. optimal homogenization process parameters (pressure 10.4 - 12.0 MPa and temperature 72- 75 ° c) were established, ensuring high kinetic stability of combined dairy cream in the innovative thermostatic technology of protein pastes for infant food
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书目信息
Food industry of agroindustrial complex
卷
1
期
4
出版者
Publishing office "Paralel"
页码
21-25
其它主题
Combined dairy cream; Re- sponse surface; Optimization; Homogenization efficiency
语言
未知
翻译的标题
Food industry of agroindustrial complex
2018-03-15
AGRIS AP
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