Optimization of Heat and Mass-Transfer and Hydrodynamic Processes in the Technology of Milk Thermovacuum Processing
DOI:
https://doi.org/10.15407/scin6.01.059Keywords:
condensation, droplet, evaporation, milk, power efficiency, thermovacuum processingAbstract
The features of technology of milk and dairy products heat mechanical processing with the use of heat regeneration vaporization condensation scheme is considered. On the basis of experimental and theoretical investigations it has been found the optimum operation conditions for commercial apparatus in use and rational methods of their efficiency improvment were proposed.
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