MATHEMATICAL MODELING OF INFRARED MILK PASTEURIZATION
https://doi.org/10.20914/2310-1202-2013-4-67-72
Abstract
Based on the model representation of the process of pasteurization of milk infrared patterns of change in temperature of the product in the heating zone with the heat flows of different nature were obtained. The changes in the basic performance of the quartz oscillator during operation were also obtained.
About the Authors
S. T. Antipov
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
A. V. Zhuchkov
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
V. U. Ovsyannikov
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
M. S. Babenko
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
References
1. Davidyuk, V.V. The method of obtaining rational oscillating modes of dehydration of foods [Text] / V.V. Davidyuk // Bulletin of the Astrakhan State Technical University. – 2004. - №1. - P. 244-251.
2. Kovalenko, L.M. Exchanger with the in- tensification of heat exchangers [Text] / L.M. Ko- valenko, A.F. Glushkov. – M.: Energoatomizdat, 1986. - 240 p.
3. Isachenko, V.P. Heat transfer [Text] / V.P. Isachenko, V.A. Osipova, A.S. Sukomel. – M.: Energoizdat, 1981. – 416 p.
4. Kuhging, H. Handbook on the Physics [Text] / H. Kuhging. – M.: Mir, 1989. – 520 p.
Review
For citations:
Antipov S.T., Zhuchkov A.V., Ovsyannikov V.U., Babenko M.S. MATHEMATICAL MODELING OF INFRARED MILK PASTEURIZATION. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(4):67-72. (In Russ.) https://doi.org/10.20914/2310-1202-2013-4-67-72
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