Упрощенная HTML-версия
- physical-thermal treatment: heating to pasteurization to 100 °C, sterilization
with heating to 100 °C, above, baking, roasting, drying, cooling and freezing;
- chemical - the introduction of the product chemical preservatives: sugar,
edible salt, ethanol, acetic acid, sorbic acid, or sulfur;
- microbiological - milk - sour and alcoholic fermentation, for example, in the
production of fermented milk products, cheese, wine, beer, kvass, fermented, pickled
vegetables and fruits;
- combined - a combination of physical, chemical and microbiological
methods, for example, smoked and dried meat and fish products, pickling, soaking
and drying of fruit and vegetables with salt or sugar, and others.
Selection method of packaging the finished product depends on the structure -
mechanical properties. Solid bulk, custom-made products can be coated with a
stronger and more resistant to external influences of the outer shell (edible and
inedible) with chocolate or icing, bread crust, sausage casings, etc.
Then these products individually or in groups can also be wrapped, packaged in
soft or rigid packaging materials made of paper, cardboard and plastics. Food, as part
of which there is a liquid phase, to be packed in a hard or soft sealed containers:
glass, tin, paper, plastic bottles, cans or packages.
Moreover, the products to be long-term storage, after packaging in a rigid glass
or tin container must be subjected to prolonged high temperature treatment.
When designing a new line, the modernization of existing decisive factor -
progressive technology. Therefore, the lines created on the basis of pre-waste
technological processes for each industrial complex.
Future direction of the process streams in the dairy industry are considered on
an example in cheese making.
The research, verification of the results obtained in industrial conditions
possible to determine the prospects for development of the production technology of
hard cheeses, which are based on the use of new physical methods and the rational
use of existing processing methods.
Process flows are not considered on the basis of differences in the
characteristics of raw materials, finished products and process parameters and
functioning of the common goal, which involves the transformation of raw materials
into a finished product with high consumer properties.
If you are using fewer processing steps, reducing the latter can be carried out by
combining a number of process streams, replace them with more rational or more
precise definition of controlled process parameters.
The study of their occurrence on the main stages of the production of different
kinds of cheese revealed that the majority of these processes affects the quality of the
33