Mayboroda Y. Research of expenses of energy on knocking down of cream in butter for intensity enhancement of process and designing of the equipment

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0404U000698

Thesis Registration Form

0404U000698.pdf

Applicant for

Specialization

  • 05.18.12 - Процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв

18-02-2004

Specialized Academic Board

Д 26.058.02

National university of food technologies

Essay

The dissertation - is devoted to the problem of decrease of expenses of energy on knocking down of cream in butter, substantiation and amendment of parameters of knocking down of cream and expansion of calculation base for butter-making machine. Specified expenses of energy for knocking down are determined depending on technological and hydromechanical parameters. The optimum combinations of energy and technological parameters are picked up which provide efficiency of butter formation process and minimal fat residual with buttermilk. The empirical equations of specific expenses of energy from parameters on knocking down are received.. Recommended parameters of knocking down of cream allows to lower expenses of energy for knocking down of cream on 20-25 %. Key words: cream, butter, expense of energy, knocking down, power, buttermaker.

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Files

Diss doc--1Titul--Titul.doc

Diss doc--2Soderg--Soderg.doc

Diss doc--3Vedenie--Vedenie .doc

Diss doc--4Razdel1--Razdel1.doc

Diss doc--5Razdel2--Razdel2 .doc

Diss doc--6Razdel3--Razdel3.doc

Diss doc--7Razdel4--Razdel4.doc

Diss doc--8Vuvod--Vuvod.doc

Diss doc--Literat--Litirat.doc

Diss doc--Prilogat--Prilogat A.doc

Diss doc--Prilogat--Prilogat B.doc

Diss doc--Prilogat--Prilogat C.doc

Diss doc--Prilogat--Prilogat G.doc

aref.doc

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