Kharenko D. The intensifikation of heat and mass transfer in block freezing of water in food liquids

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0413U007025

Thesis Registration Form

0413U007025.pdf

Applicant for

Specialization

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

22-11-2013

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

Dissertation is sanctified to dedicat research of equipment for the concentration of food liquids. It is shown that the method of sectional freezing with lamellar crystallizers is the most effective for apparatuses vehicles of the large productivity. The research resulted in formulas for distribution of the field of temperatures and concentrations needed for sectional freezing on lamellar crystallizers .

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Files

Автореферат Харенко Д.О..doc

Диссертация--1. ДХ - Титульный лист.doc

Диссертация--2. ДХ - Оглавление.doc

Диссертация--4. ДХ2.doc

Диссертация--5. ДХ3.doc

Диссертация--6. ДХ4.doc

Диссертация--7. ДХ5.doc

Диссертация--8. ДХ - Литература испр.doc

Диссертация--9. ДХ - Приложения.doc

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