Search academic texts

Information × Registration Number 0201U005745, 0196U022345 , R & D reports Title The investigation of energy expenditures during the process knocking down cream depending on technological, physico-chemical and hydromechanical factors with goal of the optimisation of processes and improvement of the equipment for butter manufacture. popup.stage_title Head Yeres'ko G.O., Registration Date 18-10-2001 Organization Dairy and Meat Technological Institute popup.description2 Object of research - equipment for manufacture of a butter. The optimum combinations of power parameters and technological parameters ensuring efficiency of process of knocking down of cream in butter are determined. A series of the equations for designing of the equipment for manufacture of butter is received. The recommendations for optimization of technology for manufacture of a butter by a method of knocking down are developed. Product Description popup.authors popup.nrat_date 2020-04-02 Close