КІНЕТИЧНІ ХАРАКТЕРИСТИКИ СУШІННЯ КРАПЕЛЬ ЯБЛУЧНОГО СОКУ ТА КОМПОЗИЦІЙ З МОЛОЧНИМИ БІЛКАМИ

• Datum: 2022
• Hauptverfasser: Maletska, K.D., Avdieieva, L.Yu., Turchyna, T.Ya., Makarenko, A.A.
• Format: Artikel
• Sprache: Ukrainisch
• Veröffentlicht: Institute of Engineering Thermophysics of NAS of Ukraine 2022
• Online Zugang: https://ihe.nas.gov.ua/index.php/journal/article/view/500
• Назва журналу: Thermophysics and Thermal Power Engineering

Recently, the demand for concentrates and dry powders from natural fruit and berry raw materials has been growing in the food industry. Spray drying is a method that is widely used to increase the shelf life of food products. However, obtaining dry concentrates from clarified, unclarified juices, as...