Version 1
: Received: 10 March 2021 / Approved: 11 March 2021 / Online: 11 March 2021 (10:52:37 CET)
How to cite:
Droździel, P.; Vitenko, T.; Voroshchuk, V.; Narizhnyy, S.; Snizhko, O. Discrete-Impulse Energy Supply in Milk and Dairy Products Processing. Preprints2021, 2021030308. https://doi.org/10.20944/preprints202103.0308.v1
Droździel, P.; Vitenko, T.; Voroshchuk, V.; Narizhnyy, S.; Snizhko, O. Discrete-Impulse Energy Supply in Milk and Dairy Products Processing. Preprints 2021, 2021030308. https://doi.org/10.20944/preprints202103.0308.v1
Droździel, P.; Vitenko, T.; Voroshchuk, V.; Narizhnyy, S.; Snizhko, O. Discrete-Impulse Energy Supply in Milk and Dairy Products Processing. Preprints2021, 2021030308. https://doi.org/10.20944/preprints202103.0308.v1
APA Style
Droździel, P., Vitenko, T., Voroshchuk, V., Narizhnyy, S., & Snizhko, O. (2021). Discrete-Impulse Energy Supply in Milk and Dairy Products Processing. Preprints. https://doi.org/10.20944/preprints202103.0308.v1
Chicago/Turabian Style
Droździel, P., Sergiy Narizhnyy and Olha Snizhko. 2021 "Discrete-Impulse Energy Supply in Milk and Dairy Products Processing" Preprints. https://doi.org/10.20944/preprints202103.0308.v1
Abstract
The basis of the discrete-impulse energy supply (DIES) concept is the efficient use of supplied energy. The references describe in detail the general principles of DIES, examine the energy and thermodynamic aspects and the main mechanisms of intensification that can be initiated on the basis of this principle. DIES mechanisms conveniently can be divided into hard and soft ones. The former should be used to stimulate hydromechanical processes, and the latter to accelerate the processes of phase heat and mass transfer, or for the purpose of intensive mixing of multicomponent media. The authors have studied the possibility of using DIES to intensify the hydromechanical processes, in particular emulsification of milk fat (homogenization of milk, preparation of spreads), processing of cream cheese masses. Objects of research were whole non-homogenized milk, fat emulsions, cream cheese mass. In order to evaluate the efficiency of milk homogenization the homogenization coefficient change was studied, which was determined by centrifugation method as the most affordable and accurate one. Emulsions were evaluated according to the degree of destabilization, resistance and dispersion of the fat phase. The rheological characteristics of cheese masses were evaluated by the effective viscosity change.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
