Выходит 18 номеров в год
ISSN Печать: 1064-2285
ISSN Онлайн: 2162-6561
IF:
1.7
5-Year IF:
1.4
Immediacy Index:
0.6
Eigenfactor:
0.00072
JCI:
0.43
SJR:
0.318
SNIP:
0.568
CiteScore™::
3.5
H-Index:
28
Indexed in
Conjugate Heat and Mass Transfer in Crystallization from Food Solutions
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Краткое описание
The paper considers the prospects of the development of modern methods used in dehydration of foodstuff. The main tendencies of the development of the low-temperature techniques of separation of solutions are formulated. The advantages of the technique of block freezing and ways of its further perfection are shown. Simulation of the processes of low-temperature crystallization from solutions is carried out and the necessity of creation of the model of conjugate heat and mass transfer is justified. The outcomes of experimental researches of processes of freezing of fruit juices and lactic whey are presented. It is shown that the model developed adequately features the process of crystallization from food solutions with an error not exceeding 10%.