Упрощенная HTML-версия
Anisotropic membranes represent a plate thickness of 0.01-0.4 microns.
The most widely used membranes based on cellulose acetate, cellulose triacetate,
ethyl cellulose, polyamide, cellophane, etc..
Membrane food processing is widely used in the preparation of water for
the production of soft drinks, alcoholic beverages, to clean the microbiological
production of products. This process is widely applied separation solutions in the
dairy industry: salty whey to demineralization, in cheese brine purification for
the production of concentrated milk and other dairy products.
Stirring
is used to intensification of heat, diffusion and biochemical
processes. Stirring in the liquid medium used in the preparation of suspensions
and emulsions.
When mixed plastic and granular materials seeks to smooth the base
material with a variety of solid, liquid and plastic additives. Further, not only
different components are mixed, and the dough is kneaded while stirring plastic
masses, particularly in the preparation of dough in bread, macaroni and
confectionery industries, and the air becomes saturated with certain properties.
Homogenization
is specific hydromechanical process which is widely used
in the dairy industry. Homogenization is used in the production of drinking milk,
milk beverages, cream, ice cream, canned milk, whole milk substitutes.
Application homogenization to prevent such a defect in the production of
these products as sludge cream, and in the manufacture of butter and cheese
melted with a homogenizer and achieve a homogenous plastic consistency.
The lipid part of the milk fat represented direct type emulsion - "oil in
water". The purpose of homogenization - is to ensure such a distribution of the
fat globules in size to the vast majority of them have a diameter of not more than
a certain predetermined value, which will provide the necessary stability of the
fat phase of milk.
To achieve this purpose it is sufficient to grind all the fat globules in which
q is less than q0. SUMMARY homogenization process is as follows. Together
with the fat globules of milk flow with initial velocity moving through the
channel of the valve homogenizer.
Upon entering the slit valve flow rate increases sharply. Thus the oil drop
plasma flow into the cylinder is stretched, which, under the action of surface
tension forces is crushed into individual small beads, assuming thus a stable
shape.
Besides speed dispersing fat in the transition zone of the ball also affects
the pressure difference in the channel and the slot valve.
Mass transfer and thermal processes of food technology.
Mass Transfer
call such processes, the rate of flow is determined by the rate of mass transfer
78