Yakobchuk R. Develoment of process of drying of destructured beer yeast

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0409U000892

Thesis Registration Form

0409U000892.pdf

Applicant for

Specialization

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

04-03-2009

Specialized Academic Board

Д 26.058.02

National university of food technologies

Essay

Developed of process, substantiate of a way and rational modes of drying of destructured beer yeast. Developed a new design of a spray for liquid foodstuff and recommendations concerning its establishment in drying to the chamber of installation with vibroliquefied a layer of an inert material is received. The received mathematical dependences for definition structurally-mechanical and thermalphysic characteristics of beer yeast, calculation of design data and operating modes of a spray of a dryer with vibroliquefied a layer of an inert material. The developed rational modes of process of drying of beer yeast in dryers with vibroliquefied a layer of an inert material. Keywords: initial and destructured beer yeast, kinetics, vibroliquefied a layer of an inert material, drying, spraying, heat-mass exchange, moisture load.

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Files

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Автореферат.doc

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