Terziev S. Innovative heat-technologies of food concentrate productions on system modeling and combine heat-mass transfer processes base.

Українська версія

Thesis for the degree of Doctor of Science (DSc)

State registration number

0516U000871

Thesis Registration Form

0516U000871.pdf

Applicant for

Specialization

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

03-11-2016

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

In dissertation formulated and solved problems of increasing energy efficiency food concentrates production, primary and prepared food products reduction loss, innovative equipment samples for coffee products technologies designing.Model of dust and condensate interaction includes three steps: consolidation (adhesive forces between dust and TS increases), relaxation (that forces are degrease) and flowability (occurs conditions for solution runoff TS).Empirical models, which one prove advanced hypothesis, was obtained and theory of heat-mass transfer steam-dust-gas flow in tube bundle are created.

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Files

Abstract_Terzyev.pdf

диссертация Терзиев.pdf

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