Research duration of membrane treatment of liquid high molecular polydisperse systems
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2015, Vol 1, Issue 73
Abstract
he article is devoted to the analysis of the processes of membrane processing of liquid high molecular polydisperse systems, and to the possibility of introducing the membrane processes while skimmed food liquids of different origin processing for securing high quality production. Also the resource and energy effectiveness of manufacture. The theoretical studies of the importance of applying the processes of membrane processing (ultrafiltration) in the technologies of liquid high molecular polydisperse systems processing are presented. Thecharacteristics of experimental research- characteristics of experimental research- characteristics of experimental researches of duration features of the ulrtafi ltration process of food liquids concentration distilled water, pec- durationfeatures of the ulrtafi ltration process of food liquids concentration distilled water, pec- features of the ulrtafiltration process of food liquids concentration distilled water, pectin extracts and albumen-carbohydrate milk raw materials are introduced.
Authors and Affiliations
Gregory Deynichenko, Zakhar Mazniak, Vasiliy Guzenko
Keywords
Related Articles
- EP ID EP237017
- DOI -
- Views 70
- Downloads 0
Analysis of vibration isolation properties of laboratrory washing machine brand ТП3-М
The subject of the study are vibration and mechanical noise at the operator from operating a laboratory washing machine. The source of vibration and noise are vibrations machine rotor when it rotates in a w...
Study of technological parameters for fermented beverages creation out of plant materials.
Subject. Of particular relevance is the creation of a new generation of food, due to the insufficient supply of population with vital nutrients - vitamins, minerals, amino acids, dietary fiber, and so on. Perspective dir...
Optimization parameters of production of soft drinks with fruit, crushed in the vortex layer of ferromagnetic particles
To improve the quality of beverages, their competitiveness in the domestic market using optimization technology of soft drinks by intensifying the process of extraction. Intensify the process of extracting the plant mat...
Development of technical regulation – way increase energy efficiency and quality of lighting engineering production
In this work the experience of the EU on improving the energy efficiency of the lighting equipment is analyzed and ways of using technical regulation mechanisms for increasing energy efficiency and quality...
Research of structural and mechanical properties of combined stuffing with buttermilk concentrate
Purpose. The article deals with the investigation of the structural and mechanical properties of developed dairy-vegetable stuffing on the basis of a buttermilk concentrate and influence of the freezing process on the n...