Voroshchuk V. Hydrodynamic processes of processing the sweet creamed curds in rotor-vortex emulsifier

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0410U004604

Thesis Registration Form

0410U004604.pdf

Applicant for

Specialization

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

20-10-2010

Specialized Academic Board

Д 26.058.02

National university of food technologies

Essay

The thesis deals with the research of the hydro-dynamic processes in rotor-vortex emulsifiers occurred in sweet creamed curds with structural formation units within their mechanical and thermal processing and development of the methodology for the hydrodynamic and technological calculation of the emulsifier. The paper provides the investigation results of the main rheological properties. The influence at the expenses of power factors of rotor functioning is studied. The way of evaluation the mechanical processing of sweet creamed curds under the factor of the mechanical processing was proposed. The results of the thesis are implemented in Technological Institute of milk and meat at Ukrainian NAAS.

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Files

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